AMISH FRIENDSHIP BREAD
5 ½ cups all purpose flour
2 cups plus 1 tablespoon sugar
1 (1/4 ounce) package active dry yeast (1 ½ teaspoon bulk yeast)
2 cups warm water
2 cups milk
Combine 3 ½ cups of the flour, 1 tablespoon of the sugar, and the yeast in a large bowl. Gradually add the warm water and beat with a wooden spoon until smooth. Cover with a loose piece of cheesecloth or plastic wrap and let stand in a warm, draft-free place for 1 day. Follow these steps to finish the starter.
DAY 1: Do nothing to the starter.
DAY 2, 3, and 4: Stir the starter gently with a wooden spoon once a day (10 strokes).
DAY 5: Add 1 cup of the flour, 1 cup of the sugar, and 1 cup of the milk to the starter. Stir with a wooden spoon. Re-cover the mixture and set in a warm place.
DAY 6, 7, 8, and 9: Stir the starter gently with a wooden spoon once a day (10 strokes).
DAY 10: Add the remaining 1 cup flour, 1 cup sugar, and 1 cup milk to the starter. Stir with a wooden spoon.
You’ll know the starter is done when it has a pleasant, sweet taste; the mixture is creamy, there is no flour taste.
Divide the starter into three 1 cup containers and give to three friends with these instructions. (When I received my batch, it was in a freezer bag. Instead of stirring the starter batch in a bowl, it was squeezed in the bag. We also dated the bag so that you would know which day corresponded to the date).
1 c. sourdough starter
2/3 c. vegetable oil
2 c. all purpose flour
2 tsp. ground cinnamon
1 tsp. vanilla extract
½ tsp. salt
½ tsp baking soda
1 (5 oz.) box instant vanilla pudding mix
1 c. chopped nuts
Preheat the oven to 350. Combine all of the ingredients in a large bowl and mix well with a wooden spoon (do not use metal). Pour the dough into 2 well greased and floured loaf pans and bake for 40 to 50 minutes. Cover with foil toward the end of the baking time to prevent burning. Bread is done when a toothpick inserted in the middle comes out clean. Let pans cool for 10 minutes and then remove from the pans and cover loosely to cool completely. You can substitute a bundt pan for bread pan; cooking time is the same.
I have included a picture from the web to show what it should look like. I've never made it before but it has been on my "to do" list for some time now. So I googled the recipe today and printed it which makes me one step closer to doing it. Now all I need is a good swift kick in the behind and it just might get started!!