Amish Friendship Bread 6 Variations Recipe 37

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:

• 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:

• 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:

• 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:

• Preparing starter; Day 1-- In a glass bowl add the first three ingredients, flour water and yeast.
• Mix thoroughly.
• Leave on counter uncovered-- do not refrigerate.
• Day 2 3, and 4-- just stir real well each day with wooden spoon.
• Day 5-- stir in and add 1 cup milk 1 cup flour, and one cup sugar.
• this is called feeding the starter.
• Day 6-- 7-- 8-- just stir well with wooden spoon.
• Day 9-- stir well adding again 1 cup milk, 1 cup flour, and 1 cup sugar.
• Day 10-- 11-- just stir well.
• Day 12-- ladle out one cup of starter into glass jars with lids-- should have four one cup jars.
• Keep one jar and make a bread now.
• Give the other two jars to friends to make a bread also.
• THE FOURTH JAR keep for another time to use-- for yourself, replenishing as a starter.
• To this fourth jar for yourself Add 1 teaspoon sugar and the REFRIGERATE>> The sugar added here will keep it alive and feed the yeast.
• Date the jar.
• Every 10 days, Remove the starer and transfer it to a bowl.
• Now feed it the regular combination of 1 cup milk, 1 cup sugar, and 1 cup flour, stirring well.
• LEAVE on counter uncovered for 2 days, then either bake it or give it away again keeping some for yourself.
• Making your cinnamon bread; Combine all the topping ingredients and set aside.
• Preheat oven to 350 degrees f.
• In a large bowl beat together 1 cup starter eggs, and vegetable oil.
• Add all the remaining ingredients and mix.
• Pour half the batter into a greased loaf pan.
• Sprinkle with half the topping ingredeints.
• Cover with the remaining batter.
• Sprinkle all the remaining topping mixture over.
• Bake 35 minutes-- to 40 minutes, until golden and tester comes away just a crumbs or two clinging.

Steps:

• Preheat oven to 375° and grease 2 loaf pans.
• Combine the first 5 ingredients in a large bowl.
• Combine the flour, cinnamon, baking soda and salt in a medium bowl.
• Add the wet to the dry ingredients and mix well.
• Fold in the nuts and fruit.
• Pour into the prepared pans and bake 50-60 minutes.

Steps:

• Starter:.
• Dissolve yeast in 1 cup of the warm water. Stir in remaining warm water, flour and sugar, beat until smooth. Place in a glass bowl on the countertop and do not refrigerate. Cover with plastic wrap.
• After the starter has fermented for 10 days, you're ready to begin the next 10 days.
• Make sure you don't miss a day! Mixture might become bubbly, and that's okay.
• Day 1: Begin or receive starter.
• Day 2: Stir.
• Day 3: Stir.
• Day 4: Stir.
• Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk.
• Day 6: Stir.
• Day 7: Stir.
• Day 8: Do nothing.
• Day 9: Do nothing.
• Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk.
• Bread:.
• After all 10 days are completed, put 1 cup of the starter in four separate containers.
• Give three to your friends and keep one for yourself to bake with later. You can give the starters in Ziplock bags, but make sure your friends "burp" the bag each day to keep excess air out.
• When you give the starter to them, they're ready to begin the Day 1 instructions immediately.
• Next, when you're ready to bake the bread, add the Bread ingredients to 1 cup of the starter.
• Add and beat the bread ingredients by hand until well blended. If desired, add one cup raisins, nuts or chocolate chips.
• Grease two loaf pans and sprinkle with sugar. Bake at 325 degrees for one hour or until a toothpick in the center comes out clean.
• Variations:.
• If you'd like to try a different recipe, replace the cinnamon and vanilla pudding with one of the following: poppy seeds and lemon pudding, chocolate pudding and mini chocolate chips or banana pudding and chopped walnuts.
• Enjoy!
• Johnski.

Steps:

• Starter
• Sprinkle yeast over warm water in small bowl; stir until dissolved. Let stand 5 min.
• Combine 1 cup each flour and sugar in large glass or plastic bowl. Stir in dissolved yeast. Gradually stir in 1 cup milk until blended. Cover loosely with plastic wrap. Let stand at room temperature 24 hours. (Note: This is day 1 of the 10-day Starter prep process.)
• Stir Starter once a day for days 2 through 4. On day 5, stir in 1 cup each of the remaining flour, sugar and milk. Stir Starter once a day for days 6 through 9. On day 10, stir in remaining flour, sugar and milk.
• Remove 1 cup Starter to use to make bread. Divide remaining Starter into thirds, each measuring about 1 cup. Share with 3 of your friends along with a copy of the below bread recipe. Or, refrigerate for later use.
• Bread
• Heat oven to 325ºF. Place Starter in large bowl. Add eggs, applesauce, milk, oil and vanilla in large bowl; mix well.
• Combine flour, sugar, dry pudding mix, cinnamon, baking powder and baking soda. Add to Starter mixture; stir until blended. Stir in nuts. Pour into 2 greased and floured 9x5-inch loaf pans.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire cake; gently remove pan. Cool cake completely.

Steps:

• Day 1: Do nothing with the starter.
• Days 2-5: Stir with a wooden spoon.
• Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
• Days 7-9: Stir with a wooden spoon.
• Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends.
• To the balance (a little over one cup) of the batter, add the ingredients from "For the Last Day of the Starter" and mix well.
• Mix the ingredients "To Make 2 Loaves of Bread" and add to wet ingredients.
• Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.