home > recipes > meals / dishes > breads and baking > breads and rolls > breads (non-machine) > friendship bread and starter

Friendship Bread Made With Pudding

recipe at a glance
Rating: 5/5 5 stars
3 reviews
4 comments

ready in: 1-2 hrs
serves/makes:   2 loaves
  

recipe id: 20308

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 cup oil
1 cup sugar
1/2 cup milk
2 teaspoons cinnamon
1/2 teaspoon baking soda
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 large box instant vanilla pudding mix
OR
2 small boxes instant vanilla pudding mix

directions

On mixing day, combine starter in a large non-metallic bowl with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix thoroughly and pour 4 1 cup starters into ziploc baggies. Keep 1 starter for yourself, then give the other 3 away, along with the instructions on how to care for it.

To the remaining batter, add all the other ingredients, mixing thoroughly.

Grease 2 large loaf pans, or a 9 x 13 cake pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon, and coat bottoms and sides of pans. Place the batter into the pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture.

Bake at 325 degrees F for 50 - 75 minutes, or till done.

added by

lkadlec

nutrition

154 calories, 9 grams fat, 18 grams carbohydrates, 2 grams protein per slice.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like friendship bread made with pudding




comments & reviews



number of 5 star votes on this recipe
3100%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe4



Guest at CDKitchen.com



REVIEW: recipe rating
I used to make this recipe for about 100 people every Christmas. Since I spent days making it only as gifts, I renamed it Christmas bread. Everybody loved it and it is even better if you substitute the raisins for cranberries. Makes it very festive looking. I first wrap the loaf snugly in clear plastic wrap. Then I wrap the loaf again in stiff clear florist wrap. I tie a little piece of raffia at each end and sort of poof the end of the florist wrap. Then right in the middle I paste a gift tag. It's really beautiful given this way. The nuts and cranberries and raisins show through the clear wrap. So glad I found this recipe again. Going to start being Christmas Bread Lady again this holiday season.

Thank you so much for sharing this recipe.



Guest at CDKitchen.com
May 22, 2009

Guest Foodie
COMMENT:
Your starter needs to begin with 1 cup. Then follow the directions. You may freeze the starter but give it 3 hours at room temperature before using. ( this is according to one of the friendship breads on line)
The bread is awesome. Good luck and enjoy I know we have.



Registered Member at CDKitchen.com
Jul 4, 2007

Anaheimmom
Member since: July 4, 2007
COMMENT:
I'm not sure but I think this recipe was going around in the early 90's,it was called "Herman".What I would like to know is how to maintain the starter,do I continue to add and subtract from it?



Guest at CDKitchen.com



REVIEW: recipe rating
Very easy, super moist, and delicious! I gave our starters and directions out with a sample of the finished bread, and it has been a real hit. My 5 year old did most of the work.



Guest at CDKitchen.com
Jun 2, 2007

Guest Foodie
COMMENT:
How much starter is used in this recipe??



Guest at CDKitchen.com



REVIEW: recipe rating
i BAKED 8 LOAFS LAST NIGHT AND THE WERE GIVEN TO THE HOMELESS EXCEPT ONE THAT MY FAMILY TRIED.



Registered Member at CDKitchen.com
May 11, 2006

lpreston1968
Member since: December 25, 2004
COMMENT:
I have not tried this yet but, it sounds good. I will try this recipe and contact you later.