By Laura K. Babbert, Senior WriterThe breads of the rural Amish community of Pennsylvania have a long history, and they were known to share a recipe with the neighboring European settlers who settled the area.

The bread is called sola and is made by mixing together flour, water, yeast and yeast water.

The recipe calls for a little water but a lot of yeast.

The dough forms a firm ball that can be cut and shaped.

It can be shaped into a loaf, which is eaten with or as a breadcrumb topping, and a “bread ball” that can also be eaten as a dip.

The bread is also eaten as an entree, a side dish or as an appetizer.

Sola bread is made from flour and water, but not all Amish members agree on the flour and yeast ingredients.

A few people say it’s made from bread dough that’s mixed with yeast.

Many Amish say it is made with yeast, water and flour.

One person says he doesn’t think the bread dough is yeast at all, but the yeast added to it by a brewer.

One Amish family in Pennsylvania says the bread has become the staple bread of their community.

The family of Thomas and Linda Menn have been baking bread at their farm in nearby Pittsfield for more than 100 years.

Thomas Menn is 83 and has been a farmer for decades, and his son, Robert, has been farming in the area for over 20 years.

He has been making bread at the farm for the last 40 years.

He told he doesn�t know what he made for breakfast, but when he comes home and he eats the bread, he thinks of all the people he met.

He said he and his family were taught to make the bread at a very young age, and he started making bread from scratch.

He said his father, who is also a farmer, made the bread on the farm, so they had to learn it.

Menn told NHLtv the family has had a very happy relationship with the bread since the 1970s, and said they still make bread to this day.

He was shocked that someone would think that was a problem, especially after they made it for a long time.

Thomas Menn told the Pittsburgh Post-Gazette that his mother was a cook, and that it was not until the 1960s that she decided to start making bread.

He told the paper that he and Robert Menn were both born in Pittsburgh and he had a good education, and had never heard about the bread.

The family said they are not making the bread to get rich, but to help feed the people of the region.

They said they started making the dough because they needed something to put on bread.

Thomas and Linda said they were taught that bread was a good source of protein and fiber.

They were taught it was good for the stomach, and for the digestive system.

In an interview with the Pittsburgh Tribune-Review in April, Linda Mancuso, the farm owner, said the bread is very nutritious.

She said she does not know what was used in making the loaf, and she was not aware of what ingredients were added to the dough, but she did not believe there was a difference between the flour used in the recipe and the flour she had grown in the past.

The Mancos also said they have never heard of the gluten that is often used to make bread gluten-free.

The family says they have grown bread for over 100 years and the tradition continues.

Thomas told the Tribune-Journal that the family also makes bread for the local church.

They have not decided on how to continue that tradition.