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Amish Friendship Bread and Starter

in Diana's Recipe Book

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(total ratings: 15)
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Servings: Makes 2 (9x5-inch) loaves
 
Comments:
Amish Friendship Bread

This is a delicious bread that can be adapted many ways. Make it plain or mix in your favorite fruit. Give the starter and recipe as a gift during the holidays.

Amish Friendship Bread Starter

Make something special to share with a friend. This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Ingredients:
Amish Friendship Bread Starter:
Ingredients:
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups milk

Instructions For Making Starter:
1). In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.

2). On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3). Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Note:
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Amish Friendship Bread Recipe Ingredients:

1 cup starter
1 cup vegetable oil
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk
1 1/4 teaspoons baking powder
3 large eggs
3 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup chopped nuts (optional)



Instructions:
Preheat oven to 350 degrees F. Combine all ingredients (including Starter) and mix well. Pour into 2 well greased and sugared 9x5-inch loaf pans. Bake for 40-50 minutes or until done. Cool 20 minutes before removing from pans.

Makes 2 (9x5-inch) loaves.

Source: DianasDesserts.com
Date: November 3, 2002

Reviews

Reviewer: Nancy West
Rating: 
Review:
this was a lot of fun. we have been doing it every year for 3 years and this year we started it at church. it's really easy to do just follow the directions for your day and pass it on.

 
Reviewer: LINDA P. BOLLWINKEL
Rating: 
Review:
This has been a lot of fun, and it is absolutely wonderful! However, I was wondering why you can't use metal bowls or utensils when mixing? Just curious!

 
Reviewer: Cathy
Rating: 
Review:
I love this recipe. I have made many loaves and experiment with different ingredients. They have all come out great. I would also like to know why we cannot use metal of any kind for the recipe? Please explain. Thank you. Cathy N. Florida

 
Reviewer: Shara
Rating: 
Review:
My MIL was given the starter kit and has been making bread at my house all day today. I'm so glad I was able to find the starter kit and now that I know I can freeze it that is so helpfull. All my MIL has is the day 1-10. Thanks so much the last bit of bread is cooking right now it smells so yummy! thanks again!

 
Reviewer: Laura LeBlanc
Rating: 
Review:
A good friend of mine gave me this recipe and a starter so many years ago and I lost the recipe...but never the longing for the bread. Imagine my excitement to find it here again. Just like finding a long lost friend once again. Thanks, so much for posting this recipe here!

 
Reviewer: brenda downing
Rating: 
 
Reviewer: Camilla Haefeli
Rating: 
Review:
My family loves this bread. Just curious as to why you can't use metal. Does it kill the sour dough? I did by mistake and was just wondering.

 
Reviewer: Joy McCombs
Rating: 
Review:
I have had this bread before and loved it.I always wondered how to make it, I thought the recipe was a big secret. I am glad to see that it isn't. One question though, do I refrigerate the starter or not? I have seen the recipe on other sites and they vary. Does it matter if it is refrigerated and why? Thanks

 
Reviewer: karen bagley
Rating: 
Review:
a friend gave me a starter kit but my recipe called for a large box of vanilla pudding or chocalate and it gives it a great taste.

 
Reviewer: Vickie Massey
Rating: 
Review:
This is a very good recipe. I did not get the starter recipe with mine so it is good to find. I only had 1 glass loaf pan and several metal pans. I had 2 different recipes a little different and one said that you could use metal pans. So, due to the fact I did not have all glass loaf pans I used one of each and they both turned out OK. I just didn't use metal bowls or spoons to mix. I think the metal has something to do with it rising. Please advise about the metal pans. I would like to know about them. Thanks

 
Reviewer: Ashley
Rating: 
Review:
Someone offered me a starter kit, what does this mean? Is it a club?

 
Reviewer: Robin
Rating: 
Review:
I have read two different reasons for not using metal bowls and utensils. One is that the acids in the fermenting starter can cause pitting in your metal bowls. This would mainly be a problem if you kept the starter in the bowl the whole 10 days, but wouldn't be a problem just for mixing up the bread. The second reason I have read is that the metal can affect the taste of the bread.

Some recipes call for the starter to be stored in the refrigerator. This is to reduce the risk of mold or harmful bacteria, especially when the starter is made with milk, rather than water. I would suggest that the risk would be lower when using raw, unpasteurized milk, but most people don't use that. One site that gives some info: http://www.ext.nodak.edu/extnews/newsrelease/2002/042502/03prairi.htm

 
Reviewer: Cristy
Rating: 
Review:
I tried the amish cake yesterday for the frist time and I love it. Now I am trying the starter for the first time and sharing it with my in-laws.

 
Reviewer: Rita
Rating: 
Review:
At my job we usually do this once a year. Human Services has their starter, so I will begin my starter next week, and pass it on.

 
Reviewer: Patrice
Rating: 
Review:
WOW!!!! I love "everything" about it. I was introduced to this bread in November, 2007. Mixing nuts in is the best to me. Thanks for sharing and ENJOY...

 

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