A few months ago, my Mom gave me a ziplock bag of Amish Friendship Bread Starter. Believe it or not, I had never made or eaten Amish Friendship Bread. I took the bag home and squished and fed it. When it was baking day, I whipped up a batch and it was amazing! It isn't a bread you would eat a ham sandwich on, it is more of a bread you would slather with honey butter and stuff your face with.
I know most of you are all like "I don't want to fool with a starter". I totally understand. It can be a hassle. The good thing about this starter is that it freezes well. You can also opt to just make all the bread instead of keeping the starter alive. I like to give homemade gifts to friends and neighbors. This Amish Friendship Bread makes a great holiday gift. You will get 10 loaves of bread with one batch of starter (if you don't save any to keep feeding). I think it is totally worth the 10 days of squishing and feeding to get 10 presents knocked out. Everyone I have given this bread to has loved it!
Amish Friendship Bread
- 1 pkg. active dry yeast
- 1/4 cup warm water
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup warm milk
- 3 eggs
- 1 cup oil
- 1/2 cup milk
- 1 cup sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 1 (5.1oz) box instant vanilla pudding (any flavor will work)
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
To make starter:
In a small bowl, dissolve the yeast in warm water for 10 minutes. Stir well. In a large glass bowl, combine flour and sugar. Mix thoroughly. Stir in the milk and yeast mixture. Pour starter into a ziplock bag. Date ziplock bag so you know what day is "Day 1".
Day 1: Do nothing. This is the date you made/received the bag. Squish the starter in the bag.
Day 2: Squish the bag - remove any extra air from fermenting
Day 3: Squish the bag - remove any extra air from fermenting
Day 4: Squish the bag - remove any extra air from fermenting
Day 5: Squish the bag - remove any extra air from fermenting
Day 6: Add to the bag 1 cup flour, 1 cup sugar, and 1 cup milk. Squish the bag
Day 7: Squish the bag - remove any extra air from fermenting
Day 8: Squish the bag - remove any extra air from fermenting
Day 9: Squish the bag - remove any extra air from fermenting
Day 10: Baking Day!
Making the bread:
Pour entire contents of ziplock bag into large glass bowl and add: 1 cup flour, 1 cup sugar, 1 cup milk. Mix well.
If you are giving away the starter and keeping a bag for yourself, divide the starter mixture into 4 ziplock bags. Make sure to date the bags. Keep one bag for yourself and give 3 bags away with the instructions. The remaining one cup of starter will be used to make the bread.
Preheat the oven to 325.
In a small bowl combine 1/2 cup sugar and 1 1/2 tsp cinnamon. Grease and flour two 9-inch bread pans. Dust pans with half of the cinnamon sugar mixture. Set aside.
In a large glass bowl (the one you made the starter in), add ingredients for bread. Mix well. Pour batter into prepared pans. Top with remaining cinnamon sugar.
Bake for 1 hour.
*Each batch of bread uses 1 cup of starter. If you want to make all 10 loaves of bread, use one cup of starter per recipe. One recipe makes 2 loaves of bread.*
*You can freeze the starter instead of giving the bags away. Just thaw and start with adding the ingredients for the bread.*
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