Countdown to Christmas: Amish Friendship Bread

Friendship Bread

Every year, I start a batch of Amish Friendship bread before Christmas.  When it is time to make the bread, instead of giving away part of the starter, I go ahead and make all five batches of bread.  It yields 30 small loaves.  I cut nesting tags using my Silhouette Cameo and tie each loaf with baker’s string.  We give them to co-workers, neighbors and other friends.

I thought I would share the starter/bread recipe that I use here.

Amish Friendship Bread

Starter

1 pkg active dry yeast
1 cup milk
1 cup self-rising flour
1 cup sugar

*Do not use metal bowls or spoons.  Do not refrigerate*

Dissolve yeast in small amount of warm water.  Mix all ingredients together in ample size bowl (it will grow).  Transfer starter to a 1-gallon ziplock bag.  This is day 1 of the recipe.

Day1:   Do nothing to starter
Day 2:   Squeeze bag.
Day 3:   Squeeze bag.
Day 4:   Squeeze bag.
Day 5:   Squeeze bag.
Day 6:   (In bag) add 1 cup self-rising flour, 1 cup milk, and 1 cup sugar.  Seal bag. Squeeze bag to mix.
Day 7:   Squeeze bag.
Day 8:   Squeeze bag.
Day 9:   Squeeze bag.
Day 10:   In a plastic bowl, combine the bag of mix with 1 cup milk, 1 cup sugar, and 1 cup self-rising flour.  Mix well with spoon.  Pour 1 cup of starter in a 1-gallon ziplock bag.  Make 3 more bags with 1 cup starter each.  Total of 4 bags.  Keep 1 bag and give the other 3 bags with this recipe to friends.  You will be left with 1 cup of starter in the bowl.

(Bread may be made on day 8, 9, or 10)

IMG_0447.JPG

2 c. self-rising flour
1 tsp. cinnamon
1 c. sugar
1 large box instant vanilla pudding
1 c. chopped nuts (optional)
1 c. oil
1/2 c. milk
3 eggs
1 tsp. vanilla extract

Mix by hand.  Grease 6 small loaf pans.  Mix 1-1/2 tsp. cinnamon and 3 Tbsp. sugar.  Coat bottom and sides of pans with mixture.  Fill each pan 1/2 full with batter and sprinkle with cinnamon-sugar mixture.  Bake for 45 minutes at 325° (I use the convection oven at 300°)

Leave a Reply

Your email address will not be published. Required fields are marked *