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Amish Friendship Bread Starter and Bread
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- #27161
serves/makes:
ready in:
over 5 hrs
over 5 hrs
12 reviews
14 comments
ingredients
Starter
1 tablespoon active dry yeast
2 cups warm water, (110 degrees F)
1 cup flour
1 cup sugar
1 cup milk
To Make Bread
1 cup vegetable oil
1 cup sugar
2 cups flour
3 eggs
1 small instant vanilla pudding mix
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup milk
Cinnamon Sugar
1 cup sugar
2 tablespoons cinnamon
directions
For Starter: Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar.
Beat until smooth. Cover. (A large glass jar or bowl with a tight fitting lid works best for this, but a 1/2 gallon zip baggie can also be used).
Because your first batch of starter contains fresh yeast, you can skip the next set of directions and go directly to the instructions for splitting your start.
Do not refrigerate! Do not stir with a metal spoon! The starter requires 10 days for fermentation.
Day 1- Begin or receive starter Day 2- Stir with wooden spoon (or squish baggie) Day 3- Stir with wooden spoon (or squish baggie) Day 4- Stir with wooden spoon (or squish baggie) Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk Day 6- Stir with wooden spoon (or squish baggie) Day 7- Stir with wooden spoon (or squish baggie) Day 8- Do Nothing Day 9- Do Nothing Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk
Put 1 cup of starter in each of three containers. Give 2 away to friends and keep one. This will begin their Day 1.
For Bread: You will have about 1 cup of batter left (besides the 1 cup you have saved for yourself). To the remaining batter add vegetable oil, sugar, flour, baking powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate chips or nuts, if desired.
Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of loaves. Bake at 325 degrees F for one hour.
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nutrition data
1301 calories, 50 grams fat, 203 grams carbohydrates, 15 grams protein per 1 cup starter.
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reviews & comments
July 3, 2020
I have tried this recipe before, and like it very much. I just can't remember if I can freeze the starter, and make it at another time, or if I have to use it then and make more bread. Could you please letme know? Thank you.
Yes, you can freeze the starter
The lady that gave me my starter has frozen it. It doesnât freeze solid it stays kinda mushy. It doesnât seem to hurt the starter as far as I can tell when I did the fermentation process after I took it out of the freezer. This might be something to check and it helps so you donât have a lot of starters setting around or wonder what to do with the extra. I number the containers 1thru 5 when get to #4 I make up a new batch and never run out.
December 29, 2013
The directions are a little confusing but once you try it you understand it better. It made a good, long lasting starter that I've shared with others.
June 9, 2013
I've been making this recipe for years. My starter has lasted so long and just keeps going.
I love this recipe but I always end up with way too much starter and no takers. Is there any way I can just make enough to make my bread and enough starter for the next batch?
I make this all the time for my grandchildren they call it grandma bread They love it with chocolate chips I use mini chips about a cup for 2 loaves also I have used chocolate, banana,and also pumpkin pudding.
I used only 1/4 warm water instead of 2 cups, & added 1 cup warm milk. It turned out just fine. I ended up having 5 cups of starter on the 10th day. (Milk does not need to be warmed up on the 6th & 10th day) I also realized that I have used metal cups when I added flour & sugar without thinking much, but the bread was still good. Leaving the starter out for 10 days scared me at first, but it is like wine & smells a bit like so.
August 10, 2010
For starter, I compared the recipe with other recipe from different sites and used only 1/4 warm warter + 1 cup of warm milk ( milk you add on the 6th & 10th day doesn't need to be warmed up). It turned out perfect, and I ended up having 5 cups of starter this way.
My starter is runny n I'm only on day 3 what happened or is this normal
April 26, 2010
I really love this recipe! I have been looking to find the starter for a while since I forgot about it in the pantry the last time. My family adores the bread that comes from this! for everyone asking if it'll be ok. No matter what you did it should be fine. this is very forgiving! I've baked it on the 13th day, I've forgotten to mix it. I've used a metal spoon. it was delicious every time so don't sweat it!
December 24, 2009
I did add milk with starter and it made the five cups. It is really runny at firt but will thicken after sitting a couple of minutes.
August 16, 2009
instead of using oil, I substitute applesauce, chunky applesause is even better!
Will it affect the Friendship Bread if you wait until the 11th day to make the Bread? Carolyn Major
You can keep using the same starter for a long time because the yeast is alive. Whenever you add flour, sugar, etc. you are feeding the yeast, and it will reproduce. That's also the reason why the bags you give away don't need powdered yeast added to them. They're chock full of healthy, live yeast.
September 14, 2008
question: where's step 2? How do you start more with a starter? Add to the begining or what?
Read the directions very carefully, they are a little confusing because of all the steps but I believe all the info is there.
September 5, 2008
The bread is GREAT!! Ony problem is now, all my friends, neighbors, ect. have the starter mix, and when I keep seperating them, I am getting too many mixes. How do I cut down on the amount of baggies since everyone already has as many as they want???
I had that concern also about the milk... is listed in the starter ingredients but not listed in the recipe to add it ... it says add remaining water , flour and sugar. I added the milk anyways ... and the looks runny ....??? Now according to the instructions there is no waiting time ? i can go to split it right now and make my loafs? I am confused ...so sorry ..
I have a question about the starter. The ingredients include milk, but nowhere in the directions are there indications for the milk. Are you supposed to add the milk to the starter?
Question about friendship bread. Since the recipe is expanded/divided so many times on one small starter batch, how long can you keep one starter batch going without loosing all the yeast for the necessary fermentation process? I got my bag from a friend and am making it today, will pass it along, keeping some for myself. How many times can iI repeat the process?
November 11, 2007
This bread is simply awesome. I have kept it going for 4 months now, just because my kids and I love it so much. Some other add ins we love: Use 1 small box vanilla pudding, and two single serving cups of applesauce; use chocolate or cheesecake or banana pudding; leave out the pudding, and instead use 2 cups of mashed pumpkin or zucchini
actually the deal with the metal spoon is because the metal can react with the bi-products of the fermentation in the starter...it can create off tastes or colors...and depending on the type of metal can actually effect the yeast...remember that everything that touches something leaves something behind so in effect if you use a metal spoon you leave metal in the starter...most likely one stir won't leave enough metal to hurt but why chance it...also think...fermentation is also how you get wine...use metal containers that are not stainless steel and you can actually get TOXIC compounds into the wine...this dough is not that much different from wine except for a lower alcohol level...
The issue with the metal is you don't want to leave a wet sticky mess in a metal container for ten days because it'll rust. It shouldn't affect the bread itself.
I accidently started using a metal spoon while mixing my Amish Friendship Bread. Should I still use it? Or should not bother and through it away?
i have not made a starter before i dont have to wait the ten days to cook since it has fresh yeast please help
October 8, 2006
this was sooo much fun to let the kids participate. they were able to mash each day and add all the ingr. the bread tastes great too!!! we decided to add more cinn/sugar on top for a crunchy coating it tasted so good!! good luck have fun and share w/ your friends. the organ family
March 20, 2006
That was so easy!! Thank you! Do this as a different and kind thing to do for your friends. TRY IT!