The Legacy of Amish Bread Making

We hope this newsletter finds you well and in good spirits as we move deeper into the heart of the holiday season. Here in the Heartland, the air is crisp, and the festive cheer is everywhere. Our Amish community is bustling with preparations for Christmas, and we are delighted to share a glimpse of our daily life with you.

Continuing from last week's bread-baking tips from Rebecca Yoder, we are excited to bring you another special addition for your holiday baking. This week, we delve into the art of making bread, a cherished tradition passed down through generations in Amish families. The recipes we share below are written in Rebecca's own words, as they were handed down from her mother and grandmother. We hope you enjoy this journey into the legacy of Amish breadmaking.

Sourdough bread holds a special place in Amish kitchens. The process begins with a sourdough starter, a simple mixture of flour and water that ferments over time, developing a unique flavor and texture. Rebecca's recipe for sourdough starter is straightforward:

Sourdough Starter Mix equal parts flour and room-temperature water. 3 Tablespoons each. Mix with a wooden or stainless spoon in a clean glass jar or stoneware crock. No metal containers or utensils should be used. Add 3 Tablespoons of each daily to this mixture for 7 days. Stir and cover with a thin cloth cover. Use a rubber band to keep the cloth in place. At the end of 7 days, you should have a bubbly, yeasty-smelling concoction. At this point, you are ready to make bread. This starter may also be used to make other things, such as pancakes, tortillas, waffles, biscuits, etc. Every time some starter is taken out to use, add equal amounts of flour and water to the rest of the starter for your next baking, making about 1 ½ cups starter. Keep at room temperature for several hours then refrigerate. Warm it to room temperature before using it again.

Once the starter is ready, the magic of sourdough bread-making begins. Rebecca's recipe for sourdough bread is as follows:

Sourdough Bread 1 cup starter 1 cup flour ¾ cup water Mix well and let set for 2 hours.

Then stir and add: 1 cup water, 1 cup flour, 2 teaspoons salt, ½ cup olive oil, ½ cup honey, 2 beaten eggs. Add more flour 1 cup at a time until dough is just right. Let rise overnight. Knead dough in the morning and put in bread pans. Prick the loaves with a sharp knife or a fork. Let rise for 2 hours. May take more than 2 hours to rise enough, it depends on the room temperature. Bake at 350-375 degrees for 30 minutes or more until done. Use 'Winona' flour or 'All Trumps' flour for best results.

In addition to sourdough bread, Rebecca also shared her recipe for yeast bread. This recipe combines sugar, vegetable oil, salt, warm water, yeast, and a mix of whole wheat and white flour. The dough is allowed to rise twice before being shaped into loaves and baked to perfection. Here is Rebecca's yeast bread recipe:

Yeast Bread ½ cup sugar, ⅓ cup vegetable oil, 2 Tablespoons salt, 3 ½ cups warm water, 2 Tablespoons yeast. Let this mixture set for about 15 minutes until the yeast is working. Then beat 1 egg and add plus… 2 cups whole wheat flour and 8-9 cups white flour. Add the whole wheat flour and mix. Add remaining flour and knead until soft. Let rise until double. Punch down and let rise again for approximately one hour. Punch down and put into 5 loaf pans. Let rise until an inch or 2 above pans. Bake at 350 degrees for 30 minutes or more until done. Note: I usually just use all white 'Winona' flour or another good bread flour such as 'All Trumps' flour.

Breadmaking is more than just a kitchen activity in the Amish community; it is a way of life. The process of mixing, kneading, and baking bread is a labor of love, a tradition that brings families together and connects them to their heritage. The recipes we share with you are not just instructions; they are stories of generations past, a testament to the enduring legacy of Amish craftsmanship.

Stories from Our Amish Basket Weavers

Here are a few happenings the families dedicated to weaving the beautiful baskets featured on AmishBaskets.com have shared with us this week.

The Mast Family

The Mast family has been busy this week, taking care of a neighbor's farm. They are grateful for the recent warmer weather, as they spent several hours each day in the cold dealing with frozen hydrants and water pans. On Saturday, the Mast family took advantage of the mild temperatures and went for a leisurely stroll. The children, eager for an adventure, convinced David and Rebecca to walk with them down a bike trail to an old cemetery near what used to be an old town site. They brought along a bucket of freshly popped popcorn to munch on during their hike, making it a delightful family outing.

The Yoder Family

The Yoder family enjoyed a special turkey dinner on Saturday, inviting Rebecca's sister's family from the north end of their district. An "English" friend had left them a frozen turkey on Thanksgiving Day, and after allowing it to thaw for a few days, they prepared it for a potluck lunch. The meal included turkey and dressing, mashed potatoes and gravy, and a fresh lettuce salad. For dessert, they indulged in sweet heart pudding, pear jello, spice cake, sour cream raisin pie, and pumpkin pie. The gathering was filled with laughter and joy, as the families shared stories and created new memories together.

The Gingerich Family

An unusual event occurred with some cousins of the Gingerich family who live in a different community. Over the Thanksgiving holiday, when the demand for hired drivers was high, they hired a new driver from outside the community, discovered through an advertisement on a local convenience store bulletin board. While the trip went smoothly, they were pulled over by a highway patrolman on their way home for expired license plates on the van the driver had borrowed. The patrolman discovered the driver had an outstanding warrant and took him into custody, leaving the family stranded in a driverless van. The patrolman checked the fuel gauge to ensure they had heat until help arrived. Fortunately, a passing Mennonite family stopped and gave them a ride home. Now, they have quite the story to tell!

"Some people who say "Our Father" on Sunday go around the rest of the week acting like orphans."

— Amish Wisdom