Several years ago, my very good friend Annette gave me a ziplock bag filled with a goo and a recipe on a card labeled “Amish Friendship Bread”. Little did I know that this sweet tasting bread would become a family favorite around here.
It took me a while to find the starter recipe for this bread because once you run out of starters, you cannot make this bread again until someone gives you one.
Luckily though, I found one on the Internet! You can read the story behind this bread here.
Amish Friendship Bread
Amish Friendship Bread Starter:
1 tablespoon Active Dry Yeast
2 cups Warm Water — (110 degrees)
1 cup Flour
1 cup Sugar
1 cup Milk
Mix all of this up and place in a gallon Ziplock Bag. This is what your bread will start from. Do not refrigerate! Do not stir with a metal spoon! The starter requires 10
days for fermentation.
Day 1- Begin or receive starter
Day 2- Squeeze bag several times a day.
Day 3- Squeeze bag several times a day.
Day 4- Squeeze bag several times a day.
Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6- Squeeze bag several times a day.
Day 7- Squeeze bag several times a day.
Day 8- Squeeze bag several times a day.
Day 9- Squeeze bag several times a day.
Day 10- Empty contents of bag into a bowl and add 1 cup sugar, 1 cup flour, and 1 cup milk.
Put 1 cup of starter in 3 different gallon ziplock bags. Give 2 away to friends and keep one. This will begin their Day 1.
For Amish Friendship Bread
1 cup Vegetable Oil
1 cup Sugar
2 cups Flour
1 small Vanilla Pudding Mix — Instant
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 cup Milk
1 cup Sugar
2 tablespoons Cinnamon
You will have about 1 cup of batter left besides the 1 cup you have saved for yourself. To the remaining batter add vegetable oil, sugar, flour, baking powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate chips or nuts, if desired.
Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of loaves. Bake at 325 F degrees for one hour.
This has become one of our favorite sweet breads! A trick that we use is that if you cannot find anyone to give the starters away to, just put them in the freeze. They will hold okay for about 6 months.
This post is linked to Our Krazy Kitchen.