Like Pearl’s family, other lovers of salt rising bread describe their favorite way of eating this memorable bread, and most often it is as toast. In a survey of a hundred customers at the Rising Creek Bakery, we found that the overwhelming majority prefer to eat their salt rising bread toasted with butter. Another favorite way to eat it is as grilled cheese sandwiches, or as a fresh tomato-cucumber sandwich. Others enjoy their salt rising bread with coffee and sugar poured over it, while some like to eat it sliced with gravy on top.
Pearl is gone now. We will never forget her, and we will be forever grateful for the many hours we sat in her home while she so willingly and proudly answered every question we could possibly ask her about salt rising bread. She taught us so much!
Today, the Haines generations who have come after Pearl are still carrying on this family tradition. Pearl made sure that she taught her daughters and granddaughters to make salt rising bread, and one of Pearl’s great-grandchildren is now making salt rising bread in the same wooden bowl made in 1869. Here is the recipe that the family still uses today and that Pearl lovingly passed on to so many people who continue to help keep this tradition alive.
INGREDIENTS
½ cup scalded milk
3 tsp. cornmeal
1 tsp. flour
1/8 tsp. baking soda
PREPARATION
1. Pour milk onto the dry ingredients and stir.
2. Keep warm overnight until foamy.
3. After the raisin’ has foamed and has a rotten cheese smell, in a medium-sized bowl add 2 cups of warm water to mixture, then enough flour (about 1½ cups) to make like a thin pancake batter. Stir and allow to rise again until it becomes foamy. This usually takes about 2 hours.
4. Next, add 1 cup of warm water for each loaf of bread you want to make, up to 6 loaves (e.g., 6 cups of water makes 6 loaves of bread). Add enough flour (20 cups for 6 loaves or about one 5 pound bag of flour plus ⅓ bag of flour). Form into loaves and grease tops. Let loaves rise in greased pans for 1.5 to 3 hours – sometimes longer if it is a cold day.
5. Bake at 350° F (180° C) for 35 to 45 minutes or until loaves sound hollow when tapped.
TWO SALT RISING BREAD MEMORIES, SENT TO SUSAN’S SALT RISING BREAD PROJECT
I grew up eating salt risin’ bread! My grandma (Dad’s mom) made it, and after my parents married, my mom learned how to make it. I love it! My mom found someone who makes it—not bad, but it’s not my grandma’s. We ate it for breakfast and called it “bread and coffee.” We soaked the bread with coffee, poured milk and sugar on it and then a slice of cheese. I can still smell it in my grandma’s house— great memories!
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