I'm helping GreatGrandma Pat make some Amish Friendship Bread. They didn't know how to make the starter. It's supposed to be an Amish secret. But I cheated, I looked it up online. I figured, either some Amish person told, or perhaps someone just figured it out. It's not rocket science after all. It's bread. This recipe takes 10 days to prepare. There are some variations to it as well. This is how it works, the yeast ferments and causes the batter to double. After the starter recipe is complete, you divide it into four 1 cup portions, keeping one for yourself to make again, and passing on the others to three friends, and the remainder in your bowl is enough to make two loafs.
Amish Friendship Bread Starter
Do NOT use metal bowls or utensils!!
Do NOT refrigerate
(if using a ziploc, burp the bag by allowing air to escape)
Directions:
- Day 1; (for starter)In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly (or put in 1-gallon plastic bag and leave on counter). Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. (for premade starter)Put bag/container on a countertop. Do Not refrigerate.
- Days 2 thru 4; stir starter with a spoon. (or squeeze the bag)
- Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
- Days 6 thru 9; stir only. (or squeeze the bag)
- Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Separate batters of 1 cup each into four containers (1-gallon plastic bags)to give to friends along with this recipe, and your favorite Amish Bread recipe, keep one for yourself to start the recipe over again. Store your 1 cup starter in the refrigerator, or begin the 10 day process over again (beginning with step 2). Use the remaining batter to make your first bread. (I have a Bread recipe to continue this, but you can use a different one)
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Cinnamon Amish Friendship Bread
Preheat oven to 325° and add the following ingredients to your remaining batter:
- Smooth batter with mixer.
- Grease 2 medium loaf pans and coat sides with a mixture on 1½ tsp Ground Cinnamon and ½ cu. Sugar.
- Pour batter evenly in both pans.
- Sprinkle remaining sugar mixture on top and Bake for 1 hour at 325°.
If you keep a starter for yourself, you will be baking every 10 days and giving out more starters each time. Give your friends a copy of the recipe starting them at Day one (if given same day). They won't need the start portion. The recipe should just keep going so long as everyone keeps making more.
5 Recipe Feedback:
The bread IS delicious...
The bread tastes real good!!
Wow the Lemon Cranberry looks so yummy. My new love right now is Amish Friendship Bread. I am having so much fun thinking of new flavors to make. I am baking every 10 days and i have a frozen stock as well. The starter makes great amish biscuits you dont have to feed the starter so thats always great. Have you made Chocolate yet? I have also made Peanut Butter Cup. YUMMO my kids fave, use a large chocolate pudding and add 4 tablespoons peanut butter and 1 bag peanut butter chips. Omit the 2 tsp cinnamon. Sprinkle with cinnamon sugar top and bottom. You have to give it a try its great.
Thanks Tina. There's just so many variations to do. I have a stock in freezer, I keep in zipper freezer bags for space. I'll try the PB cup. I love peanut butter treats.
Tina,
I'm attempting another variation, this one using Oatmeal Flour instead of All-Purpose and sticking it in the bread machine and omitting the pudding mix.
To make Oatmeal Flour just process Quick Oats until powdery, try to get it as fine as possible. My Aunt Sue bakes with Oatmeal Flour, so I'm seeing how well it works.
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