By Kevin Williams
Salt-rising bread is a recipe that has come up from time to time over the years. Recently, reader Dolores emailed me to ask if I had an Amish recipe for the bread. Yes, I do! But first a little bit about the bread: you get a nice, soft bread without having to hassle with yeast. Some people also just can’t eat yeast so this is a good option for them too. It’s not a bread that you find often in Amish bakeries. I did, however, find a loaf once in a Mennonite-owned bakery outside of Owenton, Kentucky. This was back in 2013. My understanding is that the Countryside Bakery there is now closed and that most of the Mennnonite community there moved someplace else. If anyone has more information, please let me know.
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 using the salt-rising bread…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 salt-rising bread!:)
- 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