Recipes from Amish Country :: Amish Yeast and Quick Breads
2 1/2 (two and a half) c. potatoes, sliced
2 Tbsp. cornmeal
1 1/2 Tbsp. salt
1 quart boiling water
1 1/2 tsp. sugar
1 tsp. baking soda
1 c. warm milk
1 Tbsp. shortening, melted
11 c. flour
Sprinkle and distribute 1 Tbsp. salt and the cornmeal over potatoes. Add boiling water and stir until salt has dissolved. Cover and keep warm from noon to the following morning.
Drain off liquid into a large bowl. Add the baking soda, 1 1/2 tsp. sugar and 5 c. flour to the liquid. Stir until ingredients are well blended. This sponge should be the consistency of cake batter. Set mixture in a warm place, and let rise until light and full of bubbles. This requires about 1 1/2 hours.
Scald milk and cool to lukewarm. Add shortening. Add milk and remaining flour to sponge. Knead for 10 to 12 mins. and shape into loaves. Makes 3 med.-size loaves. Let rise until light - about 1 1/2 hours.
Bake at 350 degrees fahrenheit for 1 hour.
