27 May 2009

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!!

3 comments:

Ritsumei said...

This stuff is tasty! I've done it before, and it's worth the trouble. (Though, as my sister likes to point out, pudding isn't very Amish!)

My life "A mother" said...

I love this,I've even made the whole wheat one,it's delicious in our house.

Fruitful Harvest said...

This bread sounds yummy! I will try to make some!

Blessings,
Georgiann

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