Winter storms are headed for the Eastern coast of the U.S. Two feet of snow are predicted. I hope my good author friend, Tara Fox Hall, is making her favorite comfort food recipe in preparation for the bad weather!
Salt-Rising Bread, Tara-Fox-Hall-style
Step 1:
- Cook 12-20 potatoes in a large pot in unsalted water until tender. Use the potatoes to make something else, like potato salad or mashed potatoes. What you want is the potato water.
- Measure out how much you have into measuring cups. Don’t worry about potato-y remnants floating in the water – that’s a good thing. For each recipe of bread you will make, you will need 5 cups of potato water, total. You can add some plain water to make additional recipes (like adding two cups if you have only eight, so you can do a double recipe). You can also freeze this water if you need the potatoes now but don’t have time to make the bread.
Ingredient list:
5 C potato water (see Step #1 above)
2 packages active dry yeast or equivalent 2 Tb + 1/2 C sugar
7-8 ½ C flour ¼ cup cooking oil
2 tsp salt
Step 2:
- Combine 1 C of the potato water, the yeast, the 2Tb sugar, and ½ cup flour in a bowl and let stand covered. Within a half hour, the mixture should be bubbly and have a nice “head” on it, like a mug of beer. This step depends on how many potatoes you use.*
- Stir in the rest of the potato water (4 C) and ½ C sugar. Let stand again for another half hour, until the same thing happens – a nice head of foamy yeastiness.
- Mix oil, flour, and salt ingredients together with yeast mixture to make a moderately stiff dough.
- Let rise until double, but be careful it does not spill over the edges!.
- Punch dough down. Pour into bread loaf pans or a cake pan, or whatever is handy (original recipe says to use a large 12 x 5 ½” metal dishpan. I have tried all ways, including making rolls, and it does not affect the taste – its up to you how you intend to serve it!)
- Bake 50-55 min. at 375 deg. or until done (this is for normal bread pans – please adjust depending on what container you are using. Rolls will be more like 20 min, and a huge pan more like 6-70 min.) .
- 1 recipe will make 4-5 med. loaves. This bread will freeze well, also.
*This is a variation on the original recipe, as I neither like to wait 24 hrs. for the dough’s initial rise, nor feel the need to keep starter in the fridge J But this bread can be made with only 4 potatoes, just bear in mind that the resulting potato water will be much less rich, and need to rise with the yeast overnight, minimum.
Tara Fox Hall’s writing credits include nonfiction, erotica, horror, suspense, action-adventure, children’s stories, and contemporary and historical paranormal romance. She is the author of the paranormal fantasy Lash series and the paranormal romantic drama Promise Me series. Tara divides her free time unequally between writing novels and short stories, chainsawing firewood, caring for stray animals, sewing cat and dog beds for donation to animal shelters, and target practice. All of her published children’s stories to date are free reads on www.childrens-stories.net.
Find Tara here – Melange Books
And here new short story – Amazon
I thought Tara’s bread would go great with my “Light” Pumpkin Soup recipe.
Gingered Pumpkin Soup
Yield: 8 servings
Recipe adapted from Midwest Living
INGREDIENTS
- 1 Tbsp light butter
- 2 (15 oz) cans pumpkin
- 2 (14 oz) cans low sodium chicken broth
- 1/2 cup fat-free milk
- 1/4 cup pure maple syrup
- 1/4 tsp. ground ginger
- Salt and pepper, to taste
- Pepitas and brown sugar, as garnish
INSTRUCTIONS
- Melt butter in a large saucepan over medium heat and stir in pumpkin, chicken broth, milk, maple syrup and ginger.
- Bring pumpkin mixture just to a boil and season with salt and pepper.
- Garnish with pepitas (pumpkin seeds) and a sprinkling of brown sugar, enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 cup • Calories: 85 • Fat: 0.9 g • Carbs: 16.6 g • Fiber: 3.5 g • Protein: 1.9 g • WW Points+: 2 pts
Love historical romance? This stand alone Waiting for Dusk novel is soon to be released.
Release day – January 29. Preorder now!