Recipes from Amish Country :: Amish Yeast and Quick Breads
1 pkg. dry yeast
1/2 c. sugar
2 c. warm water
2 Tbsp. salt
1/2 c. instant potato flakes
Dissolve yeast in 1/2 c. warm water. Add remaining ingredients and shake or stir well. Place in Mason jar or clean old coffee jar covered with a foil lid. Keep out on counter at room temperature for 24 hours, then place in the refrigerator for 3 to 5 days.
Feed the Starter every 3 to 5 days without fail!
Feed
3/4 c. sugar
1 c. warm water
1 tsp. instant potato flakes
After feeding, let stand out on counter 8-10 hours to ferment. Take out 1 c. Starter beforefeeding each next time, leaving two c. of starter in the jar at all times.
Bread
1 c. starter
1 1/2 (one and one-half) c. lukewarm water
1 tsp. salt
1/4 c. sugar
6 c. flour
1/2 c. canola (or other vegetable) oil
Mix Bread ingredients together adding 1 c. of flour at a time until mixed. Knead until it has an elastic consistency.
Place 2 Tbsp. oil in bottom/sides of large bowl, turning dough over to coat all sides, then cover with lid or dish towel. Let rise for 8-10 hours or overnight.
Punch down dough, then divide into 3 greased loaf baking pans and set on counter to rise in warm place 4-6 hours (Or Overnight) then bake 350 degrees fahrenheit for 25-35 Mins.
Makes a slightly sweet/sour tasting bread which is wonderful with sweet cream and jelly.
