Amish Friendship Bread Recipes

Steps:

• DIRECTIONS TO MAKE THE STARTER: In medium bowl, stir together yeast and warm water until yeast is dissolved. Add buttermilk. Beat in 1 cup flour and 1 cup granulated sugar. Pour mixture into 1-gallon zipper-topped bag; seal bag. Place in cool, dry location for at least 8 hours or up to 10 hours.
• Place starter in refrigerator and store there for Days 2 through 10. Consider this (or the day you receive the starter) as Day 1 of the cycle.
• DIRECTIONS TO ACCOMPANY A STARTER BAG: Day 1: Do nothing. Day 2: Mash bag. Day 3: Mash bag. Day 4: Mash bag. Day 5: Mash bag. Day 6: To bag, add 1 cup all-purpose flour, 1 cup granulated sugar, 1 cup cultured buttermilk; seal bag and mash until mixed. Day 7: Mash bag. Day 8: Mash bag. Day 9: Mash bag. Day 10: Follow directions below: Pour entire bag into nonmetal bowl. Add 1 cup flour, 1 cup granulated sugar, 1 cup cultured buttermilk. Measure out 1 cup of Starter into each of 4 (1-gallon) zipper-topped bags. Keep 1 bag for yourself, and give other bags to 3 friends along with recipe.
• DIRECTIONS TO MAKE TWO LOAVES OF BREAD: Heat oven to 325°F. Spray 2 (9x5-inch) loaf pans with cooking spray. In large bowl, beat contents of 1 bag of Starter, the eggs, butter, buttermilk, brown sugar, baking powder, baking soda, flour, and pudding mix with whisk until a smooth batter forms.
• Scoop 1 cup batter into small bowl. Add cinnamon; beat with whisk until cinnamon is well mixed into batter. Spoon dollops of cinnamon batter back into large bowl with vanilla batter. With fork, gently swirl vanilla and cinnamon batters together. Don't over mix! Two or three swirls should be enough! Pour batter into pans. Sprinkle top of each loaf with 1 tablespoon granulated sugar.
• Bake 55 to 65 minutes or until bread springs back when touched lightly in center. Cool until bread loosens from sides of pan. Turn breads out onto serving dish or cutting board. Serve and enjoy!

Steps:

• To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
• For the next 4 days, continue kneading mixture once a day; keep at room temperature. On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
• For the next 3 days, knead mixture twice a day. On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread.
• To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside.
• In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.
• In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
• In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes.

Steps:

• Hopefully I will be able to give you each your first lot of sweet sourdough starter for AMISH BREAD as well as sourdough dough starter for SOURDOUGH BREAD, but just in case something happens where I can't for whatever reason, AMISH BREAD starter is made with 1 1/2 cup each all purpose flour, sugar and milk plus 1 package of dry yeast. Lumps aren't really an issue because they break down as the starter ferments. Stir daily and feed every 3-4 days. You will probably want to let it have a couple of feedings before you make your first batch of AMISH BREAD so you have enough starter. You can feed it as much as you like as long as it's all equal ammounts of milk, flour and sugar. The more often you bake, the more you feed it because you need 3 cups of starter per recipe with enough left over to feed and get going again. I normally feed anywhere between 1/2 cup to 1 1/2 cup each depending on how much I am baking. I keep my starter on the counter in a plastic half gallon screw top jar I got from the dollar store that I drilled a little hole in the top of. You must have some way to let out the gasses that build up durring fermentation or it will quite literally explode and that makes one horrible mess. Trust me you don't want to be cleaning that up.
• Preheat oven to 325oF.
• Grease 2 large loaf pans and mix cinnamon and sugar for dusting in a dish till evenly distributed. Dust the greased pans with half of this mixture (¼ cup).
• All AMISH BREAD BATTER ingredients get mixed together. You can use a wooden spoon to do it by hand if you really want to however I don't recomend it as it is a huge pain in the part you sit down on when you can grab a hand mixer and have it done in something like 3 minutes. Just mix till it's a nice smooth batter.
• Pour the batter evenly into the two pans and sprinkle the remaining sugar mixture over the top.
• Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes.). Turn out onto a serving dish. Serve warm or cold.
• If it ever got to cold it was a surprise and ment that I was standing guard over it and threating pain of death if anyone touched it till I was ready. You can eat it just as it is, smeared with best butter like Nanny does or use it as the base for mock triffle.
• GENERAL WARNINGS:.
• Do not use any type of metal spoon or bowl for daily mixing.
• Do not refrigerate.
• As fermentation gasses build up in the container , let it out or the bag will go BOOM!
• It is normal for the batter to rise, bubble, ferment and smell like good beer or alcohol. Smelling like nasty feet is bad and means that your starter died and you need to toss it an start again.

Steps:

• 1. Preheat the oven to 325F 2. Grease two large loaf pans 3. In a bowl, mix an additional ½ cup sugar and 1 ½ tsp cinnamon 4. Dust the greased pans with sugar/cinnamon mixture 5. Pour the batter evenly into the pans and sprinkle the remaining mixture on the top 6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. To make muffins instead of loaves, reduce baking time to 20-25 min. Fill loaf pans or muffin tins one-half to two-thirds full (if you have an eager new starter, I'd recommend only filling to one-half). Banana Nut Friendship Bread 2 medium-size ripe bananas, mashed 1-2 boxes Jell-O instant banana-cream pudding 1 cup walnuts, chopped Butterscotch Friendship Bread 1-2 boxes Jell-o instant butterscotch pudding 1 cup butterscotch baking chips Double Chocolate Friendship Bread 1-2 boxes Jell-O instant chocolate fudge pudding 1/4 cup cocoa 1 cup chocolate chips Omit cinnamon Lemon Poppy-Seed Friendship Bread Replace vanilla extract with lemon extract 1-2 boxes Jell-O instant lemon pudding 1/4 cup poppy seeds 1 tsp lemon zest Pineapple Macadamia Nut Friendship Bread Reduce oil to 1/2 cup 8oz can of crushed pineapple, drained 1/2 cup applesauce 1 tsp lemon zest 1 cup macadamia nuts, chopped 2 tbsp shredded coconut - topping Pistachio Cherry Friendship Bread 1-2 boxes Jell-O instant pistachio pudding 1/2 cup Maraschino cherries, drained and chopped (do not mix in batter but line bottom of prepared pan with cherries before pouring batter) Omit cinnamon Pumpkin Cranberry Friendship Bread 1/2 cup pumpkin puree 1 tsp ginger powder 1 cup dried cranberries, loosely chopped 1 cup walnuts, chopped Zucchini Amish Friendship Bread Reduce oil to 1/2 cup 2 cups unpeeled zucchini, shredded squeeze to remove excess liquid 1 tsp nutmeg 1 cup pecans, chopped

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
• Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.

Steps:

• 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. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
• On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
• Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).