Re: Amish Bread


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Posted by sherry on December 21, 2000 at 18:41:53:

In Reply to: Amish Bread posted by Barbara on December 21, 2000 at 16:28:55:

: I am looking for the recipe for Amish Friendship Bread Starter==got it from you site before and now cannot find it
: Thank you

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I have 2 Amish Cookbooks and here are several recipes I really like..

SOURDOUGH BREAD

Bread:

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1/2 c. sugar
1 1/2 Tbsp. salt
1 1/2 c. warm water
1/2 c. corn oil
1 c. sourdough starter
6 c. bread flour

Sourdough Starter:
3/4 c. sugar
3 Tbsp. instant potatoes
1 c. warm water

Warm starter at room temperature until it begins to
bubble. Put six cups flour in plastic bowl, then add other
ingredients and stir with a wooden spoon. Set aside to rise.
After dough has risen, knead it down by hand and form it into
loaves. Let loaves rise in bread pan, then bake at 350 degrees for 35
to 40 minutes.
If you can't get Sourdough Starter from a friend, mix
sourdough ingredients until it starts a bubbling fermentation.
Use one cup for bread and put remaining in refrigerator. You
need to feed your Sourdough Starter every 3 to 5 days. To do
this, remove from refrigerator; add 3/4 cup sugar, 3 table-
spoons potatoes and warm water. Allow to sit until bubbling
fermentation starts. After first feeding, remove one cup of
the starter and give to a friend before each successive feed-
ing.
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SOURDOUGH BREAD

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1 c. sourdough starter
1 pkg. dry yeast
1 1/2 c. warm water (110~ to
115 degrees)
5 c. flour
1/2 tsp. soda
2 tsp. sugar
2 tsp. salt

Bring 1 cup sourdough starter to room temperature.
Dissolve the yeast in the water. Stir in 2 1/2 cups flour,
salt, sugar and the sourdough starter. Combine 2 1/2 cups
flour and the soda; stir into sourdough mixture. Stir in 1/2
to 1 cup more flour as you can mix with a spoon.
On a lightly floured board, knead the dough until smooth
and elastic. Shape into a ball in a greased bowl; turn once.
Cover; let rise until double (1 to 1 1/2 hours). Punch down;
divide in half. Cover; let rest 10 minutes. Shape each into 9
x 4-inch oblong loaf on a greased baking sheet. With sharp
knife, make crisscross slashes across tops. Cover; let rise
until nearly double, about 1 hour. Bake in a 400 degrees oven for 35
to 40 minutes. Cool. Yield: 2.

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BUTTERY SOURDOUGH PAN ROLLS

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2 pkg. yeast
1/2 c. warm water
1 tsp. sugar
2 c. flour
1/4 c. sugar
1/2 c. warm milk
1 tsp. salt
1 slightly beaten egg
6 Tbsp. melted butter
1 c. active sourdough starter

Dissolve yeast in warm water and let sit about 15
minutes to proof. In large bowl stir together until smooth
flour, sugar, warm milk, sourdough starter, salt, egg and
butter. (Prepare the night before 3/4 cup milk and 3/4 cup
flour, stirred into the basic mix. If you have a gas oven with
pilot, the starter mix can be placed in there for 3 hours and
it will become active enough to use in an emergency.)
Add 2 more cups of flour and stir or beat in mixer. It
will required 1/2 to 1 cup more flour to knead. If using a
mixer with dough hook, the dough will clean the side of the
bowl and still be slightly sticky. Add the first 1/2 cup and
add any further only by a tablespoon at a time. Cover and let
stand to rise double. Use for hot rolls, maple bars, cinnamon
rolls, etc. Bake at 425 degrees for 15 minutes to 20 minutes if used
for hot rolls.
The original recipe called for 4 tablespoons of melted
butter be used and half put in the baking pan and the other 2
drizzled over the top. To decrease fat intake, I omit this.

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HERMAN-SOURDOUGH STARTER

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1 3/4 c. flour
1 Tbsp. sugar
1 Tbsp. salt
1 pkg. dry yeast
2 1/2 c. warm water

To Reuse Starter:
1 1/2 c. lukewarm water
3/4 c. flour
1 1/2 tsp. sugar

Combine flour, sugar, salt and yeast. Gradually, add
warm water. Beat 2 minutes at medium speed. Cover and let
stand 4 days, stirring daily.
To give Herman to a friend, feed him once and give 1 cup
away, keeping 1 cup for yourself. You can continue to feed
Herman and make the following variety of recipes.
To feed Herman, add reuse starter ingredients and beat 1
minute at minimum speed. Cover and let stand 4 days, stirring
down daily.
Important: Be kind to Herman!! He must be stirred
daily or he will die and we don't want to kill him!!
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HERMAN CAKE

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2 c. starter
2 c. flour
1 c. sugar
1 c. nuts
1/2 tsp. baking soda
1 c. raisins
3/4 c. oil
2 eggs
1/2 tsp. cinnamon
1/2 tsp. salt

Glaze for Cake:
1 stick butter
1 c. brown sugar
1/4 c. milk

Boil this mixture for 5 minutes. Pour over cake when
taken out of the oven. You can make rolls, sticky buns,
muffins or coffeecake.
Mix all cake ingredients except nuts and raisins. Add
them last. Pour into well greased and floured 9 x 13-inch pan.
Put Topping on before baking.

Topping:
1 Tbsp. flour
1 c. brown sugar
1 Tbsp. cinnamon
1/2 c. melted margarine
Mix together and pour on top of dough and swirl with a
fork. Bake at 350 degrees for 35 to 40 minutes. Cake will pull away
from sides of pan when done.
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WAFFLES

To 1 cup Herman, add 1/2 cup oil or liquified cooking
fat and:

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1 tsp. baking soda
1 or more eggs
5 Tbsp. fructose
2 c. flour
Mix well and bake in waffle iron according to manufac-
turer's directions. Peek at the first few until you get the
feel of it. Waffles are usually ready when the waffle iron
stops steaming. To prevent sticking, do not wash the inside of
your waffle iron!!!


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SOURDOUGH BANANA BREAD

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1 c. sourdough starter
1 c. mashed ripe bananas
1/2 c. butter
1/3 c. brown sugar
2 eggs
2 c. flour
1 1/4 tsp. baking soda
1 tsp. salt
1/4 c. raisins (optional)

Mix together butter, sugar, eggs, bananas and sourdough
starter. Sift together flour, baking soda and salt. Add to
sourdough mix; mix well. Stir in raisins, if desired. Let mix
sit for 10 minutes to bubble, then stir. Pour into greased 9 x
5 x 3-inch loaf pan. Put into cold oven. Set oven at 350 degrees and
bake for 45 to 65 minutes. Cool on wire rack.

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CHRIS' SPECIAL STICKY BUNS

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1 pkg. yeast
3/4 c. warm water
2 Tbsp. sugar
1 c. sourdough starter
2 1/2 c. flour
1 tsp. salt
1/4 tsp. baking soda
softened margarine or butter
sugar and cinnamon mixture

Topping:
2 Tbsp. melted margarine
3 Tbsp. brown sugar
2 Tbsp. honey
walnuts (optional)

Dissolve yeast in warm water. Add sugar, sourdough
starter, flour, salt and baking soda; mix well. Cover and let
rise until double in bulk, about 1 hour. Knead dough with
flour. Roll out and spread with softened margarine and a
mixture of sugar and cinnamon (depending on how sweet you want
the bun). Roll up like a jellyroll. Slice about 1 1/2 to
2-inches thick. Line 2 (8-inch) round pans with 2 tablespoons
melted margarine, 3 tablespoons brown sugar and 2 tablespoons
honey. Sprinkle with walnuts. Place sliced rolls into pan
about 1-inch apart. Let rise until double, 1 hour. Bake at
350 degrees for 30 minutes. Turn out rolls onto plate, but do not
remove. Cover for a few minutes to allow topping to seep over
sides of buns.




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