AMISH FRIENDSHIP BREAD STARTER
Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.
Provided by GINNY LEE
Categories 100+ Everyday Cooking Recipes
Time P9DT40m
Yield 120
Number Of Ingredients 5
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).
Nutrition Facts : Calories 33.9 calories, Carbohydrate 7.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.3 g
AMISH FRIENDSHIP BREAD AND STARTER
Many recipes have been posted for the Amish bread, but none have included the starter, so I thought I'd send this along. Happy baking! Amish Friendship Bread and Starter
Provided by gowiththefro
Categories Quick Breads
Time 1h10m
Yield 16-18 squares
Number Of Ingredients 17
Steps:
- Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
- Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
- On day 18 do nothing.
- On days 19, 20, and 21, stir.
- On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
- On days 23, 24, 25, and 26 stir.
- On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
- It's now ready to use to make the bread.
- Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
- AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
- In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
- Add to liquid mixture and stir thoroughly.
- Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
- Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.
Nutrition Facts : Calories 615.9, Fat 21.3, SaturatedFat 4, Cholesterol 42.4, Sodium 374.9, Carbohydrate 100, Fiber 2.3, Sugar 65.2, Protein 8.5
AMISH FRIENDSHIP BREAD
This delicious recipe is courtesy of Mary Bodor. Note: Do not use metal cooking utensils, bowls, or baking pans with this recipe, since they will interfere with the fermenting process.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves and 3 starters
Number Of Ingredients 12
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.
QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)
I love this bread and I had a craving for it, but didn't want to wait the month it took for the starter to be ready, so, I modified it a bit. It might not be quite as tasty as the original, but it's great if you want it in a hurry! I like to use butterscotch pudding for a different, but really nice flavor! Hope you enjoy!
Provided by Loves2Teach
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Mix "starter" ingredients together.
- Mix oil, milk, eggs, and vanilla with the "starter".
- In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
- Add to liquid mixture and stir thoroughly.
- Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins.
- Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!
EASY FRIENDSHIP BREAD (AMISH BREAD) STARTER
This bread didn't originate from the Amish, but it's amazing nonetheless! Mix all ingredients together in a gallon-size ziploc bag.
Provided by RedheadAblaze
Categories Yeast Breads
Time 5m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve yeast in small amount of warm water.
- Mix all ingredients together in a gallon-size ziploc bag. This is day one.
- Day 1 - Do nothing (This is the day you receive your starter, see date on your bag.).
- Day 2 - Mush the bag.
- Day 3 - Mush the bag.
- Day 4 - Mush the bag.
- Day 5 - Mush the bag.
- Day 6 - Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk - Mush the bag.
- Day 7 - Mush the bag.
- Day 8 - Mush the bag.
- Day 9 - Mush the bag.
- Day 10 - Follow the instructions below:.
- Pour entire contents of the bag into a large non-metal bowl.
- For 4 starters: Add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk.
- For 1 starter: Add ½ cup flour, ½ cup sugar, ½ milk (Tip: Starter will form lumps - add flour and sugar only and stir until smooth then add milk gradually (it will take a lot of stirring.).
- Label four (or one), one-gallon Ziploc bags with "Day 1" and the date. Fill each of these bags with one cup of the mixture. These are starters for you to pass onto your friends and/or co-workers. If you'd like, you may keep one for yourself. Note: If you keep a starter bag for yourself, you will be baking bread every 10th day. If you don't keep one for yourself, you will have to wait until you receive another starter bag from a friend, as the Amish are the only ones who know how to create a starter. After filling the bags, there will be 1-1/2 cups of batter remaining.
- Preheat the oven to 325'.
- To the remaining batter add 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup milk, ½ tsp vanilla, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 large box vanilla instant pudding, 2 tsp cinnamon, 1 cup raisins (optional), 1 cup chopped nuts (optional).
- Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
- Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
- Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
- Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.
Nutrition Facts : Calories 1340.7, Fat 45.6, SaturatedFat 9.4, Cholesterol 115.8, Sodium 570.4, Carbohydrate 220.5, Fiber 2.9, Sugar 155.8, Protein 16.5
AMISH FRIENDSHIP BREAD AND STARTER
This Amish Friendship bread and starter is great for the Holidays especially when your not sure what to get a friend as a gift.
Provided by Johnskis Kitchen
Categories Breads
Time P10DT1h
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1418.1, Fat 60.8, SaturatedFat 8.6, Cholesterol 139.5, Sodium 765.4, Carbohydrate 197.1, Fiber 9.1, Sugar 87.1, Protein 25
AMISH FRIENDSHIP BREAD I
A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!
Provided by JJOHN32
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P9DT40m
Yield 30
Number Of Ingredients 10
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.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 15.5 g, Cholesterol 18.7 mg, Fat 5.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 89.1 mg, Sugar 6.9 g
HERMAN STARTER -- FOR AMISH FRIENDSHIP BREAD
The starters I found here aren't the same as mine, and I keep losing it, so I'm putting it here for easy reference
Provided by nonnie4sj
Categories Yeast Breads
Time P10DT25m
Yield 4 cups starter
Number Of Ingredients 5
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 thru 4; stir starter with a spoon.
- Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
- Days 6 thru 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).
Nutrition Facts : Calories 1044.6, Fat 7.8, SaturatedFat 4.3, Cholesterol 25.6, Sodium 94.4, Carbohydrate 230.8, Fiber 3, Sugar 149.9, Protein 16.4
HEALTHIER AMISH FRIENDSHIP BREAD STARTER
Make something extra special to share with a friend! This delicious starter is healthier than the original version and can be used to make a variety of healthful breads. (Do not use metal containers or utensils.)
Provided by MakeItHealthy
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P9DT40m
Yield 120
Number Of Ingredients 12
Steps:
- Dissolve yeast in water in a small bowl. Let stand 10 minutes. Combine 1 cup all-purpose flour and 1 cup sugar in a 2-quart container. 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 white whole wheat flour, 1 cup sugar and 1 cup milk. Days 6 through 9: Stir only.
- Day 10: Stir in 1/2 cup each all-purpose and white whole wheat 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).
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.7 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 3.3 mg, Sugar 5 g
MULTIGRAIN BREAD FOR ABM (AMISH FRIENDSHIP STARTER)
I am always making up new recipes to use up my endless supply of Amish Friendship Bread Starter. This is a nice and hearty multigrain bread. I actually used 1/2 cup of Katzen's recipe #384672. . .that being said, I have written this recipe assuming you don't have a bucket of it in the pantry (as I do). Also feel free to sub out any of the grains for what you have on hand, just make sure it totals 8 T (i.e. rolled oats, quinoa, or increase amounts of the other ingredients). This makes about a 2 lb loaf.
Provided by januarybride
Categories Yeast Breads
Time 3h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Place ingredients in bread maker in the order suggested by your ABM manufacturer (mine is a Corner Bakery and it is supposed to go in as written above). Some are wet to dry and others are dry to wet.
- Cook on French Bread Setting on Light crust for best results.
Nutrition Facts : Calories 160.8, Fat 3.1, SaturatedFat 0.4, Sodium 391.2, Carbohydrate 28.8, Fiber 3.1, Sugar 0.3, Protein 5.2
AMISH CINNAMON BREAD (FRIENDSHIP BREAD)
Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.
Provided by Chef Spice
Categories Quick Breads
Time P10DT1h
Yield 2 loaves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
- On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
- On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
- On days 6-8: Squeeze the bag several times during the day.(remove air).
- On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
- Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
- In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
- Spray well 2 large loaf pans with cooking spray.
- In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
- Pour batter into pans.
- Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
- Bake at 325 degrees for 1 hour.
- IMPORTANT NOTES:.
- You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
- Do not use metal spoon or metal bowl for mixing.
- Do not refrigerate at any time during the process. Keep on the counter.
- If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
- It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
- You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
- Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.
Nutrition Facts : Calories 1854.4, Fat 66.3, SaturatedFat 12.8, Cholesterol 165.1, Sodium 759.1, Carbohydrate 294.8, Fiber 4.1, Sugar 189.8, Protein 23.7
AMISH FRIENDSHIP BREAD
You need a cup of live yeast starter for this. There are good sourdough starter recipes on Zaar. Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers. For more variations to the original bread recipe, see www.armchair.com/recipe/amish/amshvar2.html or www.armchair.com/recipe/amish/amishvar.html
Provided by WI Cheesehead
Categories Quick Breads
Time P10DT1h
Yield 20-24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 472.5, Fat 17.1, SaturatedFat 2.5, Cholesterol 37.7, Sodium 298.8, Carbohydrate 74.6, Fiber 1.6, Sugar 47.2, Protein 6.8
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