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 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

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.

SALT-RISING BREAD



Salt-Rising Bread image

Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn't have access to yeast, but found a way to bake without it when they noticed that their milk starters bubbled up overnight. It's much easier and far more consistent to get a good rise with yeast - even bakers who make salt-rising bread regularly have failures with the finicky technique. But those who continue the tradition are rewarded with light, tender, airy crumbed bread that makes a particularly delicious toast. Be sure to maintain the starter at an even temperature, as directed, or it won't take.

Provided by Tejal Rao

Categories     snack, breads

Time 13h15m

Yield 1 (9-inch) loaf

Number Of Ingredients 6

1/2 cup/120 milliliters whole milk
1 tablespoon fine cornmeal
4 cups/510 grams all-purpose flour
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature, plus more for greasing the loaf tin
1 teaspoon kosher salt

Steps:

  • Heat the milk in a small saucepan over medium just until the edges start to bubble. Let the milk cool for 5 minutes. Meanwhile, set the cornmeal and 1 teaspoon flour in a medium bowl. Once the milk has cooled, pour it over the cornmeal mixture, and whisk it well. Cover with plastic wrap, and keep warm - 104 to 110 degrees - for about 8 hours. You could use a water bath, a crockpot or an oven that has been turned off, but if the starter isn't consistently kept warm, it won't take. When the top of the starter is foamy and it smells a little like cheese, it's ready for Step 2.
  • Using a wooden spoon, mix 1 cup/240 milliliters hot water with 1 1/2 cups/190 grams flour and the baking soda, then add the starter to it, and mix well. Cover, and keep warm in the same way you did for Step 1, for 2 to 4 hours, until the dough is bubbly and has nearly doubled in size.
  • Scrape into the bowl of a stand mixer. Using the beater attachment, with the speed on medium, add butter and salt, then add remaining flour in 1/2-cup increments - you may not need to add it all for the dough to come together. The dough should be smooth and a little soft and sticky after about 5 minutes of beating in the stand mixer on medium speed.
  • Transfer dough to a buttered 9-inch loaf tin, cover again and let it rest somewhere warm in the pan for 2 to 3 hours, until the top is slightly puffed and rounded.
  • Heat the oven to 350 degrees. Once the dough is ready, uncover it and bake for 40 to 50 minutes, or until the top is deeply golden and the loaf sounds hollow when tapped. Let cool completely in the pan before turning out and slicing.

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

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