Amish Friendship Bread
Starter:
1 cup Flour
1 cup Sugar
1 cup Milk
Place in a 1 Gallon Ziplock bag, press all excess air out and seal.
Day 1: The day you recieve your starter Batter or make your starter, no action is required.
Day 2: Squeeze the bag.
Day 3: Squeeze the bag. (don't forget to let extra air out)
Day 4: Squeeze the bag.
Day 5: Squeeze the bag.
Day 6: Add 1 cup Flour, 1 cup Sugar and 1 cup Milk. Squeeze to mix.
Day 7: Squeeze the bag.
Day 8: Squeeze the bag.
Day 9: Squeeze the bag.
Day 10: In a large glass or plastic mixing bowl, combine the batter from bag and 1 cup Flour, 1 cup Sugar and 1 cup Milk. Mix with spatula or wooden spoon. Into three ziplock bags, Pour 3 1 Cup Starters. Squeeze air out and seal well. Keep 1 for yourself, give two away with these instructions to your friends. (You may freeze these other two starter if desired, the day they are removed from the freezer and thawed will become Day 1.)
To the remaining 1 cup of batter in your mixing bowl add:
1/2 cup Oil
1/2 cup Milk
1 tsp Vanilla
3 Large Eggs
1/2 tsp Salt
2 tsp Cinnamon
2 Cups Flour
1 Cup Sugar
1/2 tsp Baking Soda
1 Large Box Instant Pudding- Vanilla
1 1/2 tsp Baking Powder
Mix well. Pour into a well greased then sugared (with cinnamon and sugar) Loaf Pan. You may sprinke extra cinnamon sugar on top. Bake at 325° for 1 hour.
Options: Add 1 cup chooped nuts and 1 cup Raisins to batter. Add 2 cups drained fruit (crushed pineapple, mandarin oranges, peaches or berries) and match with a coordinating flavor of instant pudding or vanilla. 1 1/2 cups sliced or smashed bananas and use banana instant pudding. Add 1 cup solid pumpkin pack and use Butterscotch pudding. Add 1-2 cups dried fruit mix. Add 1 cup chopped dried appricots and 1/2 cup coconut. Add 1 cup cranberries chopped.
Cook's Notes: Use 1/2 gallon or 1 gallon Ziplock bags for your starter. Do not use a metal spoon or bowl for mixing. If air gets in the bag, let it out. It is NORMAL for the batter to Thicken, Bubble and Ferment.
Source: Christine Toner
Submitted by Lauren
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