Friday, January 6, 2012

Amish Friendship Bread Starter and Bread Recipe

I love this stuff... it's amazing. I think it's the vanilla pudding. So here it is!
Starter
 2 1/4 tsp. (1 package) active dry yeast
1/4 cup warm water
3 cups flour, divided
3 cups sugar, divided
3 cups warm milk, divided
Please don't use any metal bowls or utensils.
Day 1
In a small bowl, dissolve yeast in water. Let stand for 10 min.
In a gallon freezer bag, combine 1 cup flour and 1 cup sugar. Mix thoroughly so when the milk is added the flour won't be lumpy. Slowly stir in 1 cup milk and yeast mixture and then let set on kitchen counter. Do not refrigerate.
Day 2-4
Stir starter with a wooden spoon or squish bag daily. Make sure to let out any air bubbles that may develop.
Day 5 
Stir in 1 cup flour, A cup sugar and 1 cup milk. Squish bag until everything is well incorporated.
Day 6-9
Squish bag daily
Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 2 cups starter to make your bread (recipe follows), divide the remainder into 1 cup portions to give to friends along with a copy of the recipe or store excess in the refrigerator and begin the 10 day process over again.
Once you have made the starter, you will consider it Day 1 so you will ignore step 1 in this recipe and proceed directly to step 2. You can also freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Amish Friendship Bread
1 cup starter
2/3 cup oil
3 eggs beaten
1/2 cup milk
1 tsp. vanilla extract
2 cups flour
1 cup sugar 
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1.2 tsp. salt
2 tsp. cinnamon
1 large package vanilla instant pudding mix
Nuts, raisins and dates are optional.
In a large nonmetallic bowl, mix together the starter, oil, eggs, milk and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon and vanilla instant pudding mix. Stir into the starter mixture and mix well. At this point you can add nuts, raisins or dates - use about a cup total.
Grease 2 loaf pans and sprinkle the bottoms liberally with a cinnamon and sugar mixture. Pour the batter into the loaf pans and sprinkle the top of bread also with cinnamon sugar.
Bake at 350' for 50-60 min or until a toothpick comes out clean. Cool in loaf pans for 10 min. before turning out onto a wire rack to cool completely.

I'm making mine with Gluten free flour, rice milk and xanthum gum instead of eggs. We'll see how it goes.

One nice thing to do is to give a baked loaf and a starter already made to a friend. That way they keep up with the process when they know what the end product tastes like.

Have a Java Bread Starter Day!


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