Amish Salt Rising Bread Food

THE AMISH COOK: SAVORING SALT RISING BREAD

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

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

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.

AMISH WHITE BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water.
• In large bowl, combine sugar, salt, 2 cups water and shortening.
• Stir in yeast mixture.
• Gradually add flour to form a soft dough.
• Turn onto floured surface and knead until smooth.
• Place in a greased bowl and cover and let rise for about 2 hours.
• Punch down and divide into 2 portions and form loaves.
• Place in greased 9 x 5 loaf pans and prick tops with fork.
• Let rise until higher than pans (about 2 hours).
• Bake at 375 degrees for 25 to 30 minutes.
• Cool for ten minutes.
• Rub butter all over tops of loaves.
• Place pans on sides until loosened.
• Remove bread from pans and cool completely on racks.

AMISH BREAD FOR THE BREAD MACHINE

Steps:

• Add ingredients in order given.
• Select basic bread cycle. Let it go until the bread completes the 2nd rising. Then turn off the machine and restart it on basic cycle again.
• Let cook as normal.

SALT-RISING BREAD

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.