On the Menu Today~
Amish Friendship Starter and
Amish Friendship Bread
Amish Friendship Bread operates on a similar principle as a chain-letter…
pass it on and on and on…
As long as you feed your starter, (it can stay at room temperature),
stirred everyday, and have an abundance of friends & neighbors,
Amish friendship starter will keep indefinitely.
Like all sourdough starters, it keeps getting better with age.
Another plus, you can bake just about everything with your starter..
Breads, cookies, doughnuts, scones and anything else you might think of.
The starter is a sourdough starter, a yeast-based starter with a lactobacillus culture…
because there is sugar in Amish Friendship Bread recipes, the result is sweet rather than sour
but you might be able to pick up the tangy sourdough taste.
Like most sourdough starters,
Amish Friendship Starter can literally be passed around indefinitely;
the longer it has been around the better it gets.
Now on to the recipes~
At the end of the 10 day cycle, you divide the starter into four portions,
bake with one and give three away, you can also freeze the starter…
If you notice people trying to avoid you at all costs or
they run in the opposite direction when they see you….
You are more than likely running out of friends/family to give the starter away too.
This is a problem we all run into when making Amish Friendship Starter/Bread…
1 (0.25 oz) package
active dry yeast
warm water (110 degrees)
- In a small bowl, dissolve yeast in warm water.
- Let stand 10 minutes.
- In a large glass bowl, whisk together flour, sugar and milk.
- Stir in the dissolved yeast mixture.
* You can pour this mixture in a large gallon size baggie or
leave the mixture in the large glass bowl. (I prefer to leave the mixture in the bowl)*
Consider this Day 1.
- Day 1: Do Nothing
- Day 2: Stir contents in bowl or Mash the bag
- Day 3: Stir contents in bowl or Mash the bag
- Day 4: Stir contents in bowl or Mash the bag
- Day 5: Stir contents in bowl or Mash the bag
- Day 6: Add to the bowl or bag: 1 cup flour, 1 cup sugar, 1 cup milk. Stir contents or Mash the bag
- Day 7: Stir contents in bowl or Mash the bag
- Day 8: Stir contents in bowl or Mash the bag
- Day 9: Stir contents in bowl or Mash the bag
- Day 10: Follow directions below:
- If you used a baggie, pour entire contents of baggie into a non-metal bowl or if you used a large glass bowl, add: 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk to contents in bowl. Stir
- Measure out equal portions of 1 cup each into 4 (1 gallon) ziplock baggies. Keep one cup in the bowl to bake with. Give the other 1 cup portions away.
1 1/2 teaspoons
1 small box
instant pudding mix (any flavor)
- Preheat oven to 325º In a large mixing bowl, add ingredients as listed.
- Grease 2 large loaf pans. (9 x 5)
- Dust the greased pans with a mixture of 1/2 cup sugar and 1/2 teaspoon ground cinnamon.
- Pour the batter evenly into loaf pans, sprinkle the remaining cinnamon-sugar mixture on top.
- Bake for one hour or until bread loosens evenly from the sides and a toothpick inserted in the center comes out clean.
- Cool 5 minutes in pan, remove from pans and cool on wire rack.