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September 10, 2007

Variations on Friendship Bread

Recipe from GillianIvy



I've been trying to experiment on different bread recipes for the Amish Bread Starter. If you've made it, then you've got a nice little yeast farm going on and need to do a lot of baking. Remember that you can freeze it and restart the process. So, here's what I've been cooking up. Banana Bread, Lemon Bread, Lemon/Raspberry Swirl Bread, and Sourdough Pizza.

Banana Apple


Add to Basic Recipe:


  • Mashed Banana
  • use ½ cu. oil and ½ cu. Apple Sauce
  • additional ½ cu. Apple Sauce

    Follow same cooking directions.



    Again using the Basic Recipe, make the following changes and additions. Follow same cooking directions. Except grease two pans and coat with confectioner's sugar. While bread is still warm, spread icing on top.


    Lemon & Cranberry



  • subtract Cinnamon & Vanilla Extract
  • juice from ½ a Lemon
  • substitute Lemon Pudding instead of Vanilla
  • 1 cu. Dried Cranberries (optional)

    Icing:
  • additional ½ Lemon Juice
  • Confectioners Sugar (enough to thicken it, I didn't measure)



    Lemon & Raspberry Swirl



    Same as above, however, no cranberries. Instead, take 1 cup of the batter and mix in a box of Raspberry Pudding in a separate bowl. Then put the main batter into two greased and coated pans. Then drop ½ the raspberry batter on top of each by the spoonful. Gently swirl the raspberry into the lemon batter with a knife. For the Icing, use melted White Chocolate Chips mixed with the fresh squeezed lemon juice. Spread Icing over bread while it's still warm so it glazes over.



    Sweet Sourdough Pizza


    (not yet tried)

  • 1 cu. Starter
  • 3 cu. Flour (keep in mind that measurements are approximate... this recipe has not yet been tried)
  • 1 tsp. Salt

    Sift flour and salt into a large bowl; pour in yeast mixture and beat until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as necessary to keep from sticking to hands and board.

    Place in a large bowl greased with shortening; turn dough over to coat the other side with shortening. Cover with towel; let rise in a warm place, away from drafts, for about 30 minutes. Dough will be double in bulk. Punch dough down and divide in half. Grease two 14-inch pizza pans and grease hands lightly. Place half the dough in each pan and stretch to fit bottom and up sides of pan. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake according to pizza recipe directions, or about 15 to 20 minutes at 425°.

    Okay, I've now tried this dough. And I didn't do it quite right. I had the starter in the fridge for a couple of days, and then didn't let it warm up to room temperature on it's own. I gave it a warm water bath. I think I must've killed it because my dough didn't rise. I think I should've used maybe 2 cups or a cup and a half of starter... Try, try, try again. I used my dough anyway to make a white pizza. It was delicious, though I think it needed more garlic and a bit of butter too. So, I'll adjust that recipe as well. The consistency of the dough came out right, so it probably was the right amount of starter. Maybe next time.

    White Spinach Pizza



  • 2 cloves minced Garlic
  • 1 tbsp. Olive Oil
  • ½ a stick of Butter, softened
  • 1 pkg. shredded Mozzarella
  • ½ pkg. shredded Parmesan
  • 1 pkg. chopped Spinach (thawed)
  • 2 tbsp. ground Basil

    Spread Olive Oil, Butter and Garlic over entire pizza shell. Mix cheeses and spinach and basil in bowl then spread over pizza. Season crust to your preferences.

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    August 28, 2007

    Amish Friendship Bread Starter

    Recipe from GillianIvy





    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)

  • 1 (.25 ounce) package active dry yeast
  • ¼ cup warm water (110° F/45° C)
  • 3 cups all-purpose flour, divided
  • 3 cups white sugar, divided
  • 3 cups milk

    Directions:

    1. 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.

    2. Days 2 thru 4; stir starter with a spoon. (or squeeze the bag)

    3. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

    4. Days 6 thru 9; stir only. (or squeeze the bag)

    5. 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:

  • 3 Eggs
  • 1 cu. Oil (lowfat: ½ cu oil, ½ cu applesauce)
  • ½ cu. Milk
  • 1 cu. Sugar
  • 2 tsp. Ground Cinnamon
  • ½ tsp. Vanilla
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ½ tsp. Salt
  • 2 cu. All Purpose Flour
  • 1 box Large Vanilla Pudding Mix

    1. Smooth batter with mixer.
    2. Grease 2 medium loaf pans and coat sides with a mixture on 1½ tsp Ground Cinnamon and ½ cu. Sugar.
    3. Pour batter evenly in both pans.
    4. 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.

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