Amish Friendship Bread

AMISH FRIENDSHIP BREAD

 

Sourdough Starter

 

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). 

 

 

FRIENDSHIP BREAD

1 c. sourdough starter

2/3 c. vegetable oil            

2 c. all purpose flour         

3 eggs

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!!