Amish Friendship bread is one of my favorite breads to make! We originally got this recipe years ago from a friend, made it a couple times, and then it got stuck in the back of the recipe box. So, awhile back, we pulled it out and made a batch of starter. The bread is sweet, much more like a dessert bread than a savory bread. When it's warm, you can spread a little butter on it and it's wonderful!
The reason behind the name Friendship bread is because every time you make it, you give away two bags of sourdough starter to your friends. So, every 10 days, you are blessing two people with a starter of their own! The only problem with this is that some of us are rather forgetful and don't get our starters given away... So we tend to have 30,000 loaves of bread to bake when the day to bake finally rolls around. For more info on this great catastrophe, please visit: One Little Mistake...
One thing about this bread is that it's a sourdough bread, as it sits for 10 days before baking. Every five days, you'll add some more flour, sugar, and milk, and then the rest of the time you'll just mix it well. Simple, but it can be rather hard to wait 10 days before you get your fresh batch of bread.
The starter is quite simple, only the same three ingredients you add to the bread throughout the 10 days. One problem I've had with some recipes like this is that they tell you how to feed the starter and then how to bake it, but they don't tell you how to make the sourdough starter; so that's one thing I will tell you how to do!
Day 1 - Make the starter by combining 1 cup milk, 1 cup flour, and 1 cup sugar in a gallon size zip-lock bag.
Day 2 - Knead the bag and let out any air in it.
Day 3 - Knead the bag and let out any air in it.
Day 4 - Knead the bag and let out any air in it.
Day 5 - Add to the bag, 1 cup milk, 1 cup flour, and 1 cup sugar. Knead the bag and let out any air in it.
Day 6 - Knead the bag and let out any air in it.
Day 7 - Knead the bag and let out any air in it.
Day 8 - Knead the bag and let out any air in it.
Day 9 - Knead the bag and let out any air in it.
Day 10 - Start by adding 1 cup milk, 1 cup flour, and 1 cup sugar. Then, place one cup of starter each into three separate gallon sized bags. You'll want to keep one as your own starter and then give the other two away. After this, pour the remaining starter in a bowl and follow the instructions below.
For the remaining starter (around 2 cups) you'll need:
1 cup butter, melted (you can also use oil, I just prefer butter as it tastes better)
1/2 cup milk
3 eggs
1 t. vanilla
2 cups flour
1 cup sugar
1 1/2 t. baking powder
2 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1 (5.1 ounce) box vanilla pudding
Okay, so you've made your starter. You combined the 1 cup milk, 1 cup flour, and 1 cup sugar in a zip-lock bag. Now, it's day five. Open your bag, and into it pour the 1 cup sugar....
The 1 cup flour....
And the 1 cup milk...
Combine these together and then knead everyday until you reach day 10. Then, you'll want to do this whole process again (adding the milk, flour and sugar).
On day 10, after adding the three ingredients, pour one cup of starter each into three separate gallon sized bags. Keep one for yourself and give the other two away.
Now, pour the remaining starter into a bowl and add to it the butter (or oil), milk, eggs, and vanilla.
Set aside.
In another large bowl, combine the flour...
The sugar...
And then the baking powder, cinnamon, baking soda, salt, and vanilla pudding mix.
Mix this up really well...
And then combine with the liquid mixture in the other bowl.
Go grab two loaf pans and spray the bottoms and sides with non-stick cooking spray.
Here's the neat part! Grab the cinnamon-sugar container and sprinkle it all around in the loaf pan. Cover it completely!
Divide the batter between the two pans and then bake at 325* for 1 hour (or until a toothpick inserted into the center of them comes out clean.)
Ashleigh
Amish Friendship Bread
(prairiegalcookin.blogspot.com)
Amish Friendship bread is one of my favorite breads to make! We originally got this recipe years ago from a friend, made it a couple times, and then it got stuck in the back of the recipe box. So, awhile back, we pulled it out and made a batch of starter. The bread is sweet, much more like a dessert bread than a savory bread. When it's warm, you can spread a little butter on it and it's wonderful!
The reason behind the name Friendship bread is because every time you make it, you give away two bags of sourdough starter to your friends. So, every 10 days, you are blessing two people with a starter of their own! The only problem with this is that some of us are rather forgetful and don't get our starters given away... So we tend to have 30,000 loaves of bread to bake when the day to bake finally rolls around. For more info on this great catastrophe, please visit: One Little Mistake...
One thing about this bread is that it's a sourdough bread, as it sits for 10 days before baking. Every five days, you'll add some more flour, sugar, and milk, and then the rest of the time you'll just mix it well. Simple, but it can be rather hard to wait 10 days before you get your fresh batch of bread.
The starter is quite simple, only the same three ingredients you add to the bread throughout the 10 days. One problem I've had with some recipes like this is that they tell you how to feed the starter and then how to bake it, but they don't tell you how to make the sourdough starter; so that's one thing I will tell you how to do!
Day 1 - Make the starter by combining 1 cup milk, 1 cup flour, and 1 cup sugar in a gallon size zip-lock bag.
Day 2 - Knead the bag and let out any air in it.
Day 3 - Knead the bag and let out any air in it.
Day 4 - Knead the bag and let out any air in it.
Day 5 - Add to the bag, 1 cup milk, 1 cup flour, and 1 cup sugar. Knead the bag and let out any air in it.
Day 6 - Knead the bag and let out any air in it.
Day 7 - Knead the bag and let out any air in it.
Day 8 - Knead the bag and let out any air in it.
Day 9 - Knead the bag and let out any air in it.
Day 10 - Start by adding 1 cup milk, 1 cup flour, and 1 cup sugar. Then, place one cup of starter each into three separate gallon sized bags. You'll want to keep one as your own starter and then give the other two away. After this, pour the remaining starter in a bowl and follow the instructions below.
For the remaining starter (around 2 cups) you'll need:
1 cup butter, melted (you can also use oil, I just prefer butter as it tastes better)
1/2 cup milk
3 eggs
1 t. vanilla
2 cups flour
1 cup sugar
1 1/2 t. baking powder
2 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1 (5.1 ounce) box vanilla pudding
- Okay, so you've made your starter. You combined the 1 cup milk, 1 cup flour, and 1 cup sugar in a zip-lock bag. Now, it's day five. Open your bag, and into it pour the 1 cup sugar, 1 cup flour, and 1 cup milk.
- Combine these together and then knead everyday until you reach day 10. Then, you'll want to do this whole process again (adding the milk, flour and sugar).
- On day 10, after adding the three ingredients, pour one cup of starter each into three separate gallon sized bags. Keep one for yourself and give the other two away.
- Now, pour the remaining starter into a bowl and add to it the butter (or oil), milk, eggs, and vanilla. Set aside.
- In another large bowl, combine the flour, sugar, baking, powder, cinnamon, baking soda, salt, and vanilla pudding mix.
- Mix this well and then combine with the liquid mixture.
- Go grab two loaf pans and spray the bottoms and sides with non-stick cooking spray. Sprinkle cinnamon-sugar all over the bottom and sides of the loaf pan.
- Divide the batter between the two pans and then bake at 325* for 1 hour (or until a toothpick inserted into the center of them comes out clean.)
- Slice and serve cooled or warm. (Wait ten minutes before slicing or removing bread from pan.)
Enjoy!
Ashleigh, I'm terrible with friendship bread. I love to give away starters, but often when I get overwhelmed with too many starters, I just chuck them all in the freezer and take a break. Then when I want some, just bring the bag to room temp before proceeding like it's from day 10 and bake it. It seems to work well for me! :)
ReplyDeleteJamie - That's a great idea! Thanks for sharing! I will definitely keep it in mind. :)
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