AMISH FRIENDSHIP BREAD

Before starting:

1. Write the dates and directions on a gallon size Ziploc Bag.
2. Do not use metal containers or utensils.  Sourdough is acidic and can dissolve metal.  Use ceramic, glass or plastic only.)
3. It is normal for the batter to rise, bubble and ferment.  If the bag has air in it, simply let the air out and seal the bag again.
4. Store the started at room temperature.  Do NOT refrigerate.

Day 1:  This is also baking day, so once you create your new bag, do nothing.

Day 2:  Squish the bag.

Day 3:  Squish the bag.

Day 4:  Squish the bag.

Day 5:  Squish the bag.

Day 6:  Add 1 cup flour, 1 cup sugar, and 1 cup of milk.  Squish the bag.

Day 7:  Squish the bag.

Day 8:  Squish the bag.

Day 9:  Squish the bag.

Day 10:  Pour the starter into a non-metal bowl.  Add ½ cup flour, ½ cup sugar, and ½ cup milk.

1. Mix well and then measure out 4-5 separate starters in labeled bags with 1 cup starter per bag.
2. Keep one bag for yourself and share the others with friends, along with a copy of this recipe and directions.
3. If you can’t pass the recipe on to a friend on the 10^th day, follow the directions and when you do pass it along, let them know what day they are on with the bag.

AMISH FRIENDSHIP BREAD RECIPE

Preheat the oven to 325°.

To the 1 cup of Amish Friendship Bread Starter, add the following:

1 cup oil

3 eggs

½ cup milk

½ teaspoon vanilla

1 cup sugar

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1 ½ teaspoon baking powder

2 teaspoons cinnamon

2 small boxes instant vanilla pudding mix (I use sugar free every time.)

1 cup chopped nuts (optional)

1. Mix all ingredients well.
2. Spray 2 loaf pans with cooking spray.
3. Mix ½ cup sugar and 1 ½ teaspoons cinnamon into a small bowl.  Dust the greased pans with half of this cinnamon/sugar mixture.
4. Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over the batter.
5. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
6. Cool until the bread loosens from the pan evenly and turn onto a serving dish.

                         Note:  If you keep a cup of starter for yourself, you will be baking every 10 days.                        

AMISH FRIENDSHIP BREAD – VARIATIONS

My personality is that I like to begin and complete tasks in one sitting.  I have tried to get around this emotional need in many ways, but it persists.  When a friend shared her AMISH FRIENDSHIP BREAD starter with me, it was difficult to follow the process each day – not because it is hard to do, but because it drove me crazy that I had this recipe on the counter for days on end.  But I have to confess, the results were delicious.  We tried the cinnamon (original) version first, but when it came time to bake the next batch I confess that I was DONE.  Again, this is not a difficult recipe to prepare, it’s just really hard for me that it wasn’t finished in one session.  So what did I do?  I baked a bajillion loaves of bread and put them in the freezer.  I didn’t want that many of one flavor so I branched out, tried different flavors of pudding and extracts.  

The original recipe is at the bottom of this post, but I want to share some of the variations with you to try.

FAVORITE:  WHITE CHOCOLATE

Use White Chocolate Pudding instead of Vanilla

Use 1/2 teaspoon of vanilla extract plus 1/2 teaspoon of almond extract

Leave out the Cinnamon

Sprinkle chopped pecans on top or mixed in (about 1/2 cup)

NOT MY FAVORITE: CHOCOLATE WITH CHOCOLATE CHIPS

Use Chocolate Pudding instead of Vanilla

use 1 teaspoon of Vanilla rather than just 1/2 teaspoon

Add 1 cup of mini chocolate chips

Leave out the cinnamon

Note:  This just wasn’t chocolate enough. Perhaps it needed a little Cocoa?

PISTACHIO

Use Pistachio pudding rather than Vanilla

Leave out the cinnamon

Use 1 teaspoon of Vanilla rather than 1/2 teaspoon

Sprinkle the top with 1/2 cup chopped Pistachios.

FRENCH VANILLA

Use French Vanilla pudding rather than Vanilla

Replace cinnamon with 2 teaspoons of Pumpkin Pie Spice

Use 1/2 teaspoon Vanilla Extract and 1/2 teaspoon Almond Extract

Sprinkle sugar with 1 teaspoon of Pumpkin Pie spice mixed in on top just before baking.

CHEESECAKE WITH CHERRIES

Use Cheesecake flavored pudding rather than Vanilla

Leave out the Cinnamon

Add 1/2 cup chopped fresh cherries

ANOTHER FAVORITE:  LEMON

Use Lemon flavored pudding rather than Vanilla

Use 1 teaspoon Lemon extract

Leave out the Cinnamon

Top with a powdered sugar, milk and lemon juice glaze just before serving.