History for Amish Salt Rising Bread
Salt Rising Bread was created by early Appalachian Mountain dwellers. The term is misleading because the bread is virtually completely devoid of salt. In fact, it has little salt than regular bread.
Ingredients for Amish Salt Rising Bread
- 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
Instructions for Amish Salt Rising Bread
- 1 tablespoon salt and the cornmeal should be sprinkled over the potatoes. Stir in the boiling water until the salt has absorbed. At midday through the next morning, wrap and stay warm.
- Pour the liquid into a large mixing bowl. To the liquid, add the baking soda, 1 1/2 teaspoons sugar, and 5 cups flour. Stir until all of the ingredients are properly combined. The texture of this sponge should be similar to cake dough. Location the mixture in a warm place to rise until it is golden and bubbly. It will take approximately 1 ½ hour.
- Cool scalded milk to warm. The shortening should be included now. Toss the sponge with the remaining flour and milk. Knead the dough for 8 to 10 minutes then shape it into a loaf. This recipe makes 3 medium-sized loaves. Allow rising for 1 ½ hour or until light.
- Preheat oven to 350°F and bake for 1 hour.