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Amish Friendship Bread Starter and Bread

recipe at a glance
Rating: 5/5 5 stars
11 reviews
16 comments


recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   5 cups

  

recipe id: 27161

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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.


nutrition

1301 calories, 50 grams fat, 203 grams carbohydrates, 15 grams protein per 1 cup starter.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Katie



ratings & reviews



number of 5 star votes on this recipe
1091%
number of 4 star votes on this recipe
19%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe16



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com



recipe rating
I've been making this recipe for years. My starter has lasted so long and just keeps going.



Guest at CDKitchen.com
Dec 7, 2012

momathome
question or comment
I'm confused also...do you put the milk in when you make the starter or not...its in the ingredients but not the directions?!?



Guest at CDKitchen.com
Sep 24, 2012

Guest Foodie
question or comment
So, I've seen several people ask this question but no one has responded:
Do you add the milk in with the starter or not? It's listed in the ingredient list but not in the directions?



Guest at CDKitchen.com
Sep 3, 2012

electricpony
question or comment
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?



Guest at CDKitchen.com
May 23, 2012

Grandma Jeannie
question or comment
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.



Guest at CDKitchen.com
Aug 11, 2010

SE
question or comment
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.



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com
Jul 24, 2010

beth
question or comment
My starter is runny n I'm only on day 3 what happened or is this normal



Guest at CDKitchen.com



recipe rating
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!



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