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Wednesday, January 27, 2010

Amish Friendship Bread

Prepare the starter at least ten days before you plan to bake or share. Not the easiest way to make bread, but it's simple!

Starter: Day 1

  • 1 package active dry yeast (.25 ounce)
  • 1/4 cup warm water (110°)
  • 1 cup all-purpose flour, divided
  • 1 cup white sugar, divided
  • 1 cup milk

In a small bowl, dissolve yeast in the warm water water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine flour and sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

  • Day 2: stir starter with a spoon.
  • Day 3: stir starter with a spoon.
  • Day 4: stir starter with a spoon.
  • Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
  • Day 6: stir starter with a spoon.
  • Day 7: stir starter with a spoon.
  • Day 8: stir starter with a spoon.
  • Day 9: stir starter with a spoon.
  • Day 10: follow the directions below.

Stir in 1-1/2 cups flour, 1-1/2 cups sugar and 1-1/2 cups milk. Mix well. Measure out 4 separate batters of 1 cup each into four 1-gallon Ziploc® bags. Give three bags to friends, along with a copy of the recipe. Keep one cup of starter for yourself in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Yields: 4 servings

Adapted from a recipe submitted by: Ginger McKenney, published by Allrecipes.com 12/15/2007

Amish Friendship Bread

- Mix in glass or plastic bowl...do not use metal. - Use wooden or plastic spoon...do not use metal. - Store at room temperature...do not refrigerate. - If air gets into the bag, let it out. - It is normal for the batter to rise, bubble, and ferment!

Begin with 1 cup starter in a 1-gallon Ziploc® bag:

  • Day 1: do nothing.
  • Day 2: mush the bag.
  • Day 3: mush the bag.
  • Day 4: mush the bag.
  • Day 5: mush the bag.
  • Day 6: add 1 cup flour, 1 cup sugar and 1 cup milk and mush the bag.
  • Day 7: mush the bag.
  • Day 8: mush the bag.
  • Day 9: mush the bag.
  • Day 10: mush the bag and follow the directions below.

Pour contents of the bag into a glass or plastic bowl. Add 1-1/2 cups flour, 1-1/2 cups sugar and 1-1/2 cups milk and mix well. Measure out 4 separate batters of 1 cup each into four 1-gallon Ziploc® bags. Give three bags to friends, along with a copy of this recipe for Amish Friendship Bread. Keep one cup of starter for yourself in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2). With the remaining batter in your bowl, follow the directions below:

Preheat oven to 325°

Add:

  • 3 eggs
  • 1-1/2 tsp baking powder
  • 2 cups flour
  • 1 cup oil
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 large instant vanilla pudding mix
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1/2 tsp salt

Grease 2 large pans, dust with mixture of 1/2 cup sugar and 1-1/2 tsp cinnamon. Pour the batter evenly into the pans and sprinkle the remaining sugar-cinnamon mixture over the top. Bake for 45-60 minutes (30 minutes for muffins). Cool until bread loosens from pan.

Enjoy!

Source: Roxanne Berger, November 30, 2007