Amish Salt Rising Bread Recipes

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THE AMISH COOK: SAVORING SALT RISING BREAD



The Amish Cook: Savoring Salt Rising Bread image

Number Of Ingredients 4

⅓ cup cornmeal
2 ½ tablespoon all purpose flour
¾ teaspoon baking soda
1¾ cup scalded milk (170) can be whole milk, 2%, or skim

Steps:

  • Scald milk and stir well with other ingredients. Place in large glass container. Place plastic wrap over top loosely, positioning thermometer in center. Cover loosely with towel. Place in larger water bath of 110 degree water. Place in Igloo cooler or box with bulb, proofer, or oven with pilot, or whatever you have experimented with- that yields desired temperature.
  • In the morning, when the foam seems right and is still rising, add 6 cups water (or less, depending on how many loaves you wish to make) and enough flour to the consistency of thick pancake batter. Return to site of incubation for 1-2 hours. Cover loosely. (Before I knew better and closed it tightly, allowing pressure to build, I ended up with bomb-like projectiles that called for disaster clean-up!)
  • When sponge has risen to about double, pour into large warm mixer bowl. Add 6 TBL salt and 1 ¼ gal hot water. Add about 10 pounds flour, kneading slowly with dough hook. I also add a dollop of veg oil and just a tad of sugar, even though some recipes omit those two ingredients. Continue to add several additional cups of flour, if necessary, to end up with dough on the wet side. Work out into loaves. Now it's crucial for the bread to rise in a warm environment. Like turn your oven on briefly, then off. Allow to rise until the loaves rise a half inch above the top of the bread pan. Bake at 375 degrees for 15-20 min, or till bottom is nicely browned.

AMISH WHITE BREAD



Amish White Bread image

I got this recipe from a friend. It is very easy, and doesn't take long to make.

Provided by Peg

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 6

2 cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil
6 cups bread flour

Steps:

  • In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  • Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 30.7 g, Fat 2.9 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 147 mg, Sugar 5.7 g

AMISH SALT-RISING BREAD



Amish Salt-Rising Bread image

Number Of Ingredients 9

3 medium potatoes
3 tablespoons corn meal
2 tablespoons sugar
4 cups boiling water
2 cups lukewarm milk
1 cup water
2 teaspoons salt
3 tablespoons melted shortening
7 cups flour

Steps:

  • Peel and grate potatoes.
  • Add corn meal, sugar,1 teaspoon salt, and boiling water.
  • Cover and set in pan of hot water.
  • Allow to stand (overnight) until sufficient fermentation to hear gas escape and can see bubbles.
  • Add milk, water, 1 teaspoon salt, and shortening.
  • Add flour to make stiff dough to knead.
  • Knead till smooth and elastic.
  • Form into three loaves and put into greased loaf pans.
  • Cover and let rise until double.
  • Knead about 10 minutes.
  • Bake in 350 oven for 10 minutes then at 300 for a total tof 35 to 40 minutes

SALT-RISING BREAD



Salt-Rising Bread image

Received from Ruth Reichl's Gourmet Weekly. This was part of her Diary of a Foodie show: Diary of a Foodie: Season One: Noble Rot If you are in the mood for a trip back in time-to the days before supermarket yeast made breadmaking easy-rather than in the market for something tried-and-true to plan a party around, this curiosity is for you. The recipe is a bit of a science experiment, and it's hit or miss in three ways. First, the starter has a strong smell that may be a turnoff. Second, the bread did not rise for us every time, and we don't know why. (It may be that wild yeasts are not abundant enough in modern kitchens; also, if you don't have an oven with a pilot light, it's hard to maintain the proper temperature for the rising.) Finally, the end result drew mixed reviews in our test kitchens. We liked this bread best when it was toasted. This one takes awhile.

Provided by Elmotoo

Categories     Breads

Time P1DT6h45m

Yield 3 loaves

Number Of Ingredients 11

2 medium potatoes
4 cups boiling-hot water
1/4 cup stone-ground cornmeal
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups warm milk (105-115 F)
1/4 teaspoon baking soda
4 cups all-purpose flour
7 -8 cups all-purpose flour, plus additional for kneading
2 1/2 teaspoons salt
6 tablespoons vegetable shortening (preferably trans-fat free)

Steps:

  • Make starter:.
  • Peel potatoes and thinly slice. Put potatoes in a large bowl, then pour boiling-hot water over them. Stir in cornmeal, sugar, and salt until sugar and salt are dissolved. Set bowl into a larger bowl of hot tap water (about 130ºF) and let starter stand in a warm draft-free place (such as the inside of a turned-off gas oven), replacing hot water in larger bowl every 8 hours, for 24 hours. (Starter will be covered with a light, airy foam and have a pungent cheesy aroma.) Discard potatoes.
  • Make sponge:.
  • Add warm milk, baking soda, and flour to starter, whisking briskly until mixture is smooth. Cover bowl tightly with plastic wrap and set into a larger bowl of hot tap water (about 130ºF). Let sponge rise in a warm draft-free place (such as the inside of a turned-off gas oven) until doubled in bulk, about 3 hours. (Sponge will be covered in a thick layer of cappuccino-like foam.).
  • Make bread:.
  • Whisk together 4 cups flour and salt in a bowl. Blend in shortening with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) lumps.
  • Add mixture to sponge and beat with a wooden spoon until combined well. Stir in enough of remaining flour to form a soft dough (it will be sticky).
  • Turn dough out onto a well-floured surface and knead, adding more flour as needed to keep from sticking, 2 minutes. Let dough stand 10 minutes, then knead on well-floured surface, flouring your hands as needed, until smoother (it will not feel as elastic as a traditional yeast dough), about 10 minutes more.
  • Divide dough into thirds and place each portion into a buttered loaf pan. Cover loaves loosely with plastic wrap and let rise in a draft-free place at warm room temperature until increased in bulk by one third (it will reach almost to rim of pan), about 3 hours.
  • Put oven rack in middle position and preheat oven to 350°F
  • Bake until golden brown, 45 to 50 minutes. Turn loaves out onto a rack and cool completely.

Nutrition Facts : Calories 2151.4, Fat 35, SaturatedFat 11, Cholesterol 17.1, Sodium 2905.3, Carbohydrate 396.4, Fiber 16.2, Sugar 10.8, Protein 55

AMISH SALT RISING BREAD RECIPE RECIPE



Amish Salt Rising Bread Recipe Recipe image

Provided by bweber

Number Of Ingredients 8

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk 1 tablespoon shortening, melted
11 cups flour

Steps:

  • Sprinkle 1 tablespoon salt and the cornmeal over potatoes. Add boiling water and stir until salt has dissolved. Cover and keep warm from noon to the following morning. Drain off liquid into a large bowl. Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid. Stir until ingredients are well blended. This sponge should be the consistency of cake batter. Set mixture in a warm place, and let rise until light and full of bubbles. This requires about 1 1/2 hours. Scald milk and cool to lukewarm. Add shortening. Add milk and remaining flour to sponge. Knead for 10 to 12 minutes and shape into loaves. Makes 3 medium-size loaves. Let rise until light - about 1 1/2 hours. Bake at 350 degrees F for 1 hour.

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