Linda Byler - Amish Christmas Cookbook: Authentic Desserts, Breads, Casseroles, Salads, and More

Copyright 2021 by Linda Byler and Laura Anne Lapp All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018. Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.goodbooks.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-68099-758-3 eBook ISBN: 978-1-68099-772-9 Cover design by Daniel Brount and David Ter-Avanesyan Cover photo by Bonnie Matthews Printed in China And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. LUKE 2:910 A Word About Amish Christmas Traditions Food wraps through, in, and around Amish social occasionsfrom Sunday church lunches to neighborhood work parties.

Food secures these families. It builds bonds in the Amish faith community. It adds pure pleasure to the lives of these disciplined people. But the Christmas season is a time when delicious food is even more abundant. In December, nearly every Amish kitchen is filled with the sweet aromas of baked goodscookies, candies, pies, and cakes. And everyone looks forward to S Grishtag Essa (Christmas dinner).

Christmas dinner is one of the most well-established holiday traditions in Amish comminities. Most families are large, so a gathering of fifty to eighty or more is not unusual. Menus will vary for each family, but a dish served often is Roascht (). After gifts are exchanged and a healthy round of Christmas hymns sung, we play games of Rook, Monopoly, Settlers, Uno, or Phase 10. The children run wild with their cousins outside in the cold, coming in to replenish their stash of pocketed Christmas candy. Sleepy grandparents recline on comfortable sofas, a smile on their faces, quietly reveling in die noch kommen schafft (the coming generation).

Treats, snacks, and coffee are always in plentiful supply. Throughout this book, youll find more interesting tidbits about Amish traditions. But of course the recipes are the real focus here. Many of these recipes are enjoyed year-roundnot just on Christmas Day. We hope youll enjoy experiencing our food as much as we do! Linda Byler and Laura Lapp Breads and Spreads Becky Zook Bread Makes: 5 loaves
Prep Time: 30 minutes
Rising Time: 24 hours
Baking Time: 3040 minutes 4 cups warm (110112F) water, divided tablespoon dry active yeast cup and tablespoon sugar, divided cup lard or Crisco, melted 1 tablespoon salt 3 quarts Occident* flour Occident flour is bread flour made from western wheat.TIP: To check if the bread is finished, tap the top. Bread is ready when you hear a dull sound.

In a small bowl, combine 1 cup water, yeast, and tablespoon sugar. Stir and let stand until bubbly, approximately 25 minutes. In another large bowl, mix 3 cups water, cup sugar, lard, and salt. Pour yeast mixture into the large bowl and stir. Using a spoon, beat in flour until too thick to stir. Then, use hands to mix in remaining flour.

Knead bread dough until smooth and elastic. Cover with a towel or plastic wrap and set in a warm place to rise. Let rise for 1 hour, or until dough doubles in size. Using fists, punch dough down and remove from bowl. Shape dough into 5 loaves. Place loaves into well-greased loaf pans and let rise for 1 hour, covered, or until dough doubles in size.

Bake at 350F for 3040 minutes. Refrigerator Bread Makes: 2 loaves
Prep Time: 30 minutes
Rising Time: 24 hours
Baking Time: 30 minutes 2 packages or 2 tablespoons, dry active yeast 2 cups warm (110112F) water cup sugar cup vegetable oil 1 egg, beaten 67 cups flour 1 teaspoon salt VARIATION: After punching down dough, place covered bowl of dough in refrigerator. Take out fresh bread dough as needed to make bread or rolls. When using dough from refrigerator, allow at least 23 hours for dough to warm up and rise before baking. In a large bowl, dissolve yeast in warm water. Let stand until foamy, approximately 25 minutes.

Stir in sugar and oil. Add egg, flour, and salt. Knead dough until smooth and elastic. Place dough in a greased bowl. Cover and let rise for 12 hours, or until double in size. With fists, punch down dough.

Place dough in well-greased loaf pans. Cover. Let rise for 12 hours, or until nearly doubled in size. Bake at 350F for 30 minutes. Oatmeal Bread Makes: 3 loaves
Prep Time: 30 minutes
Rising Time: 24 hours
Baking Time: 30 minutes 2 cups boiling water 1 cup dry quick oats cup whole wheat flour cup brown sugar 1 tablespoon salt 2 tablespoons ( stick) butter, softened 1 tablespoon dry active yeast cup very warm (110115F) water 5 cups all-purpose flour Melted butter In a large bowl, pour 2 cups boiling water over dry oatmeal. Stir in whole wheat flour, sugar, salt, and butter.

Allow to cool. In a separate bowl, dissolve yeast in cup very warm water. Add yeast to oatmeal mixture. Add all-purpose flour and beat until creamy. Knead dough until smooth and elastic. Cover dough with a towel or plastic wrap, and let rise for 1 hour.

With fists, punch down dough. Shape into 3 loaves and put into well-greased loaf pans. Cover. Allow dough to rise for 1 hour, or until dough has doubled in size. Bake at 350F for 30 minutes. Whole Wheat Bread Makes: 3 loaves
Prep Time: 30 minutes
Standing Time: 1 hour
Rising Time: 24 hours
Baking Time: 35 minutes 2 tablespoons dry active yeast 2 cups warm (110112F) water, divided 1 tablespoon sugar 4 teaspoons salt 2 cups whole wheat flour cup brown sugar cup water cup vegetable oil or lard, melted cup molasses or honey 45 cups white flour TIP: For faster rising time, place the covered bowl in the oven.