When I was in the Owenton, Kentucky Mennonite community this past weekend I found a small loaf of salt-rising bread at a bakery. The bread was very basic, soft, and white, but as the name implies it is a salt-rising and not a yeast-rising. Salt-rising bread recipes are valued by Amish cooks because sometimes you just don’t have any yeast on hand. These are some toasted BLT sandwiches we enjoyed last night…the tomatoes and lettuce were from our garden, along with cheese, crisp veggie bacon, and cheese for a very filling but healthy meal. The bread was wonderful. Below is a recipe that comes from the Amish Cook archives so you can make your own!:)
- 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
- 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