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    Home » Everything Amish » Plain Culture

    Random Recipes: Amish Water Bread and Amish Puff Chocolate Chip Cookies

    Published: Oct 29, 2017 · Updated: Oct 29, 2017 by Kevin Williams | Leave a Comment

    RECIPE RANDOMNESS

    Click here for 5 Amish recipes infused with bacon bliss

    AMISH CHOCOLATE CHIP PUFF COOKIES

    1½ cups all-purpose flour

    ½ teaspoon baking powder

    ½ teaspoon baking soda

    ½ teaspoon cream of tartar

    ¼ teaspoon salt

    ½ cup softened unsalted butter

    ½ cup light brown sugar

    ¼ cup white sugar

    1 large egg

    1 cup chocolate chips

    ¼ cup sugar

    4 teaspoons ground cinnamon

    Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.

    In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips.

    Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.

    Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.

     

    Water Bread 

    2 cups boiling water
    21/2 teaspoons salt
    1 tablespoon butter
    ¼ yeast cake dissolved in 1 tablespoon lard
    ¼ cup lukewarm water
    2 tablespoon sugar
    6 cups sifted flour
    Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a knife or mixing-spoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in temperature of 65° F.

    In morning cut down : this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be again raised, and recut down if it is not convenient to shape into loaves or biscuits after first cutting.

    When properly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven.

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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