AMISH Friendship Bread Starter Recipe

For many years Fall means getting out my

Amish Friendship Bread Recipe.

My family LOVES this sweet cinnamony bread

and it is always a favorite with friends as well.

 

One of the reason's it is called *friendship bread* is

once the starter is brewed for 10 days,

you share the starter with others.

 

 

STARTER

 

1 Cup Flour

1 Cup Sugar

1 Cup Milk

1 1/4 tsp Yeast

 

Disolve yeast in 1/4 C warm water

Combine all ingredients with a wooden spoon. 

Cover with Paper Towel

Set aside on counter for it to

start its brewing process.

This is a 10 day process.

This will get very bubbly over then next few days.

Be sure to stir it every day at least once.

 DO NOT PUT IN FRIDGE!!!
This is meant to stay on your counter at room temperature

 

Brewing Instructions for Starter

 

Day 1-5:  Stir your starter mixture

Day 5:     Add this to starter mixture: 1 Cup each, Milk, Sugar, Flour

                Stir till well mixed

Day 6-9:  Stir your starter mixture each day

Day 10:   Add to this starter mixture 1 Cup each, Milk Sugar, Flour

 

On day 10 you:

 

Keep 1 Cup Mixture for your next weeks brewing (optional)  
This is day One and you will follow the instructions all over again for 10 days.

 

Keep 1 Cup for bread you will be making from this.

 

Divide remaining mixture into 2-4 equal parts. Depending on how many friends wish to do this.  This starter mixture can now be put into plastic bags or plastic containers for giving to friends. I usually give a copy of this recipe to them with the starter as well.

 

 AMISH Bread Recipe

 

to the 1 Cup mixture you have kept aside add:

2/3 Cup Oil

3 eggs

1/2 tsp salt

1 tsp vanilla

1 cup sugar

2 cups flour

1-2 Tbls cinnamon/or pumpkin spices (I add more cause we like it strong)

1 1/4 tsp Baking Powder

1/2 tsp Baking Soda

1 4-6 oz Package of Vanilla Pudding

 

Sugar/Cinnamon mix: 1 cup sugar with 1 Tbls cinnamon for adding to pan and top of bread

 

Mix all ingredients well.  Then add mixture to 2-3 loaf baking dishes that

have been sprayed and dusted with the sugar/cinnamon mixture.  Sprinkle

sugar/cinnamon mixture over the top.

 

Bake at 325 for 45-1 hour or until toothpick comes out clean.

 

These loaves freeze well, if you don't eat them within in the first few days.  Trust me

they go fast.

 

I actually keep most of my starter and double and triple the recipe so that I have

these batches of bread frozen to last through the winter months.  I have added pumpkin to this as well but you must adjust your wet/dry to make sure these cook consistently.

 

You can keep the starter going  many months following this method or use it all up

when you do not want to make it any more.  You will LOVE how your home smells

when this is baking.

 

I hope you will give this a try...any questions, please feel free to ask!

 

Be Blessed

Lorena

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