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Bake Bread Like A Pioneer In Appalachia (With No Yeast)

salt_rising_bread

Wondering what we’re doing featuring an NPR article on baking bread? Well, this isn’t just any bread, it’s salt rising bread, and there’s no yeast. Yes, really — the bread rises thanks to the bacteria in the potatoes or cornmeal and the flour that goes into the starter. And this unique Appalachian recipe yields a surprising taste: cheese.

The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.

“Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l’Eveque cheese,” wrote J.C. Furnas in The Americans: A Social History of the US, 1587-1914.

Read more on NPR

Photo by Susan Brown and Jenny Bardwell

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