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Amish Friendship Bread

Amish Friendship Bread



|Views: 2,850|Likes:
Published by meggiemac78

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Categories:Types, Recipes/Menus
Published by: meggiemac78 on Jul 16, 2009
Copyright:Attribution Non-commercial


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Do NOT use any type of metal spoon or bowl for mixing. Do NOT refrigerate! If air gets in the bag, let it out (burp the batter).It is normal for the batter to rise, bubble and ferment for it to work correctly.Be sure to seal the bag securely or place in a bowl in case it leaks.
1 Do nothing (this is the day you received your batter or the date written on the bag 2 Mush and burp the bag 3 Mush and burp the bag 4 Mush and burp the bag 5 Add 1-cup flour, 1-cup sugar, and 1-cup milk to the bag --- Mush and burp the bag 6 Mush and burp the bag 7 Mush and burp the bag 8 Mush and burp the bag 9 Mush and burp the bag 10 Follow the instruction below:1. Pour the entire contents of the bag into a large non-metallic bowl.2. Add 1½ cup flour, 1½ cup sugar, and 1½ cup milk. Mix.3. Measure out 4 separate batches of 1-cup of starter each into four 1-gallon Ziploc bags. Date the
bags with today‟s date!
 4. Keep a starter for yourself and give the other three to friends along with a copy of this recipe.5. Preheat oven to 325
 6. To the remaining batter in the bowl, add:2 cups flour 3 eggs1 cup sugar ½ cup milk½ tsp. salt ½ tsp. vanilla1 tsp. baking soda 1 cup oil (or ½ cup oil and ½ cup applesauce)tsp. baking powder 1 box instant vanilla pudding 2 tsp. cinnamon
Optional ingredients: raisins, nuts, walnuts, almonds, pineapple, bananas, coconut, diced apples, chocolate chips, chocolate pudding, banana pudding, and/or pumpkin pudding (seasonal) 7.
Mix ½ cup sugar and 1½ tsp. cinnamon.
Grease 2 large (or three small) loaf pans. Dust the greased pans with half the cinnamon andsugar mixture9. Pour batter evenly in the pans and sprinkle with the rest of the sugar and cinnamon mix on top.10. Bake for 1 hour and 10 minutes (70 minutes total). Cool until bread loosens from the pan (about10 minutes). Serve warm or cool.
If you keep a starter for yourself, you will be baking bread every 10 days.The bread is delicious, can be frozen, and makes a great gift!
What if I don
t want to bake bread every 10 days, but I may want to bake somein a few weeks?
~The starter can be frozen (best to do so on
day 1, but any day is okay)for several months. Thaw for 3-4 hours then begin as day 1 to allow afull 10 days to grow and ferment.
How can I continue to bake the bread without having to give starter to others orhave to throw away the extra starter?
~All the starter can be baked on day 10. Two cups of starter is neededto bake each batch of the bread. There will be a total of six cups of starter right after step 2 on day 10. If you bake with all six cups, you willmake three batches and end up with six large loaves of bread (or ninesmaller loaves). This will use your entire starter with none leftover.~Consider baking two batches (using four cups of starter) so you willhave four large loaves of bread (or six smaller loaves). This will leave youwith two bags of starter, one to freeze and one to continue to grow andferment so this can be repeated in ten days.
Can the starter be used with other recipes?
~There a large number of recipes that use this sourdough starter (seeattached).
What if I can
t stick to the exact date on the instructions (e.g. I can
t bake ituntil day 11 or 12)?
~It is really flexible. Just make sure you
the starter once a week(as in day 5) or the starter will die and will stop growing/fermenting.
Can I use metal measuring cups/spoons or metal mixer blades?
~It is most important that you do not put the starter in a metal bowl to grow/ferment. Otherwise using metal items for the short-term is okay.
What if I give away all my starter but later on I want to begin my own starter?
~You can begin your own sourdough starter by mixing 1 cup flour, 1 cupsugar, 1 cup milk, and 1 Tbs. yeast in a plastic Ziploc bag, call that
and you are back in the game!
1 cup sourdough starter1 cup flour¾ tsp. baking soda¼ tsp. salt1/3 cup oilMix together and drop by tablespoons on an ungreased cookie sheet. Bake at 350
for 10-12minutes.
1 cup sourdough starter1 cup flour¾ tsp. baking soda¼ tsp. salt1/3 cup oil1 egg Milk-enough to make pouring easyCook pancakes as any other pancakes.
1 cup sourdough starter1 cup flour¾ tsp. baking soda¼ tsp. salt2 Tbs. oil1 egg 1 cup sugarFlavor to taste and more flourDrop by spoonfuls into hot oil or roll, cut, and fry.
1 cup sourdough starter½ cup flour¾ tsp. baking soda¼ tsp. salt1/3 cup oil1 cup cornmeal1 egg Mix and bake at 350
for 25-30 minutes

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