There are a number of recipes for Amish Friendship Bread on the internet. This is the one I use and it's always produced a sweet and moist bread.
I'm also including a recipe for the starter. Despite what many of the recipes say, you are not out of luck if you give away all of your starters. You really can start from scratch. I also freeze one of the starters the first time I divide the batter. This way, if I forget my starter I have a back up. If you do this, the day you defrost it is "day one" of the directions.
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| Amish bread starter |
Starter:
1 pkg active dry yeast
1/4 c warm water (110 degrees)
1 c flour
1 c sugar
1 c milk, at room temperature
In a small bowl dissolve yeast in water. Let stand 10 minutes. Combine the flour and sugar in a separate bowl and slowly add the milk and yeast mixture. Stir until thoroughly combined. Put all ingredients into a 1 gallon zip top bag {if you prefer not to use a plastic bag, a bowl with a towel covering works fine - stir with a wooden spoon daily}.
1 pkg active dry yeast
1/4 c warm water (110 degrees)
1 c flour
1 c sugar
1 c milk, at room temperature
In a small bowl dissolve yeast in water. Let stand 10 minutes. Combine the flour and sugar in a separate bowl and slowly add the milk and yeast mixture. Stir until thoroughly combined. Put all ingredients into a 1 gallon zip top bag {if you prefer not to use a plastic bag, a bowl with a towel covering works fine - stir with a wooden spoon daily}.
Preparing the dough:
The first day that you make the starter or divide your batter is Day one.
Day 2: mush the bag
Day 3: mush the bag
Day 4: mush the bag
Day 5: mush the bag
Day 6: add to the bag 1c flour, 1c sugar and 1c milk (at room temp) and mix well.
Day 7: mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: mix and divide the batter as directed below and bake bread.
Mix and Divide: Pour contents of bag into a large non-metal bowl. Add 1 1/2c milk (at room temp), 1 1/2c sugar and 1 1/2c flour. Stir until well mixed. In 4 separate 1 gallon bags measure 1c of batter for each and add to bags. Write todays date on the bags and pass along to friends, hence the term "friendship bread".
The first day that you make the starter or divide your batter is Day one.
Day 2: mush the bag
Day 3: mush the bag
Day 4: mush the bag
Day 5: mush the bag
Day 6: add to the bag 1c flour, 1c sugar and 1c milk (at room temp) and mix well.
Day 7: mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: mix and divide the batter as directed below and bake bread.
Mix and Divide: Pour contents of bag into a large non-metal bowl. Add 1 1/2c milk (at room temp), 1 1/2c sugar and 1 1/2c flour. Stir until well mixed. In 4 separate 1 gallon bags measure 1c of batter for each and add to bags. Write todays date on the bags and pass along to friends, hence the term "friendship bread".
Making 2 Loaves:
Preheat the oven to 325 degrees.
Add the following to the remaining batter in the bowl and mix well:
3 eggs, at room temp.
1 c oil
1/2 c milk, at room temp.
2/3 c sugar
1/2 t cinnamon
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
2 c flour
1 large box (5.1 oz) instant vanilla pudding
*In a separate small bowl mix together 1/3 c sugar and 1 1/2 t cinnamon.*
Grease 2 standard loaf pans. Dust the pans with half the cinnamon/sugar mixture. Pour the batter evenly between the 2 pans and sprinkle the remaining cinnamon/sugar mixture over the top of each.
Bake for 55 minutes to 1 hour.Remove from oven and cool on wire racks before removing bread from the pans.
Store, wrapped or covered, at room temperature or wrap in plastic and/or foil and freeze for up to 2 months.
Bake for 55 minutes to 1 hour.Remove from oven and cool on wire racks before removing bread from the pans.
Store, wrapped or covered, at room temperature or wrap in plastic and/or foil and freeze for up to 2 months.