Amish Friendship Bread
Nov. 27th, 2014 11:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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recipecommunityAmish Friendship Bread
Preparation time: 30 Min Ready in: 9 Days 40 Min
Ingredients
This recipe uses an active dry yeast package to obtain yeast, instead of receiving a yeast culture from the ‘friend’, as would be more authentic.
1 (1/4 ounce or 7 grams) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
3 cups white sugar
3 cups milk
Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart (1.8 litre) container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup 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.
On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, measure 1 cup each into 2 large plastic zip bags, and give these to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or place in a large plastic zip bag to begin the 10 day process over again (beginning with step 2).
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Baking the bread
Ingredients
1 cup starter
3 eggs
1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce to reduce fat)
1/2 cup milk
1 cup sugar
2 tsp. cinnamon
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 large box INSTANT vanilla pudding.
Directions
Grease 2 large loaf pans (or one large Bundt pan).
Preheat oven to 325°F (180°C)
Mix all ingredients in a large bowl (see below for variations).
Mix an additional 1/2 cup sugar and 1 1/2 tsp. cinnamon, and dust the greased pans with half of this mixture.
Spoon batter evenly into the 2 pans and sprinkle tops with remaining sugar-cinnamon mixture (omit cinnamon if desired).
Bake approximately 1 hour. Let stand 10 minutes before removing from pan. Cool completely; keep wrapped tightly for freshness.
Bread can be frozen if required.
Variations
Add 1 cup chopped nuts, 1 cup raisins, crushed pineapple.
Use chocolate or butterscotch flavored pudding instead of vanilla.
Use lemon pudding and add 1 tablespoon poppy seeds.
Substitute banana extract for vanilla and substitute banana cream pudding for vanilla.
For Pumpkin Chocolate Chip Bread: Add small can of pumpkin, 2 tsp. pumpkin pie spice, 1 bag semi-sweet chocolate chips; decrease oil to 1/2 cup. Omit cinnamon.
Preparation time: 30 Min Ready in: 9 Days 40 Min
Ingredients
This recipe uses an active dry yeast package to obtain yeast, instead of receiving a yeast culture from the ‘friend’, as would be more authentic.
1 (1/4 ounce or 7 grams) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
3 cups white sugar
3 cups milk
Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart (1.8 litre) container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup 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.
On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, measure 1 cup each into 2 large plastic zip bags, and give these to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or place in a large plastic zip bag to begin the 10 day process over again (beginning with step 2).
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Baking the bread
Ingredients
1 cup starter
3 eggs
1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce to reduce fat)
1/2 cup milk
1 cup sugar
2 tsp. cinnamon
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 large box INSTANT vanilla pudding.
Directions
Grease 2 large loaf pans (or one large Bundt pan).
Preheat oven to 325°F (180°C)
Mix all ingredients in a large bowl (see below for variations).
Mix an additional 1/2 cup sugar and 1 1/2 tsp. cinnamon, and dust the greased pans with half of this mixture.
Spoon batter evenly into the 2 pans and sprinkle tops with remaining sugar-cinnamon mixture (omit cinnamon if desired).
Bake approximately 1 hour. Let stand 10 minutes before removing from pan. Cool completely; keep wrapped tightly for freshness.
Bread can be frozen if required.
Variations
Add 1 cup chopped nuts, 1 cup raisins, crushed pineapple.
Use chocolate or butterscotch flavored pudding instead of vanilla.
Use lemon pudding and add 1 tablespoon poppy seeds.
Substitute banana extract for vanilla and substitute banana cream pudding for vanilla.
For Pumpkin Chocolate Chip Bread: Add small can of pumpkin, 2 tsp. pumpkin pie spice, 1 bag semi-sweet chocolate chips; decrease oil to 1/2 cup. Omit cinnamon.
