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Recipes - Amish Friendship Bread Recipe

Recipe Name

Amish Friendship Bread

Submitted by

varissul

Recipe Description

A time-honored tradition, this cake-type bread takes 10 days to "ferment" the starter. Soft, spongy, and deliciously addictive, you'll want to finish it all yourself instead of sharing it with your friends.

Quantity	2	Quantity Unit	loaves	Servings
Prep Time (minutes)	14440	Cook Time (minutes)	60	Ready In (minutes)	14500

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Amish Friendship Bread
Ingredients
Amt.	Measure	Ingredient



2 1/2	cups	all-purpose flour
2	cups	granulated sugar
1	cup	milk
3	large	eggs
1 1/4	packages yield (2 cups)	3-4 ounce packages (any flavor) instant pudding mi
2 1/2	teaspoons	baking powder
2	teaspoons	baking soda
1	cup	oil, canola
1	tablespoon	vanilla extract
2	teaspoons	cinnamon, ground
1/2	teaspoon	sea salt

Steps

Sequence	Step

1	Preheat oven to 350°F. Prepare two 9-inch loaf pans by spraying with non-stick cooking spray and coating the sides only with granulated sugar.
2	Combine liquid ingredients with 1 CUP STARTER in a non-metallic bowl. Mix well with a wooden or plastic spoon.
3	Combine dry ingredients. Add to the wet base and mix well, by hand, with a wooden spoon until well combined. Separate evenly between the two prepared pans.
4	Sprinkle top of loaves with TOPPING (1/4 cup each). Bake in the center of the oven for 60 minutes. Cakes are done when they spring back when touched and a knife inserted in the middle comes out clean. Cool on racks.

Starter
Ingredients
Amt.	Measure	Ingredient



5	cups	flour unbleached White, all-purpose
5	cups	granulated sugar
5	cups	milk
1	tablespoon	yeast, active dry

Steps

Sequence	Step

1	NOTE: Use only NON-METALLIC bowls and utensils. (The use of a zippered plastic bag works well and makes blending the starter much easier.) MUST BE DONE AT ROOM TEMPERATURE.
2	One day 1, combine 1 cup each of the flour, sugar, and milk in a non-metallic container (with lid or other means of cover) or a gallon-size zipper bag. Mix well to combine.
3	Allow starter to ferment untouched at room temperature for 5 days.
4	On day 6, add 1 cup each of the flour, sugar, and milk. Squeeze bag until well combined. Starter should smell sour.
5	Each day after, add another cup of flour, sugar, and milk, mixing well to combine.
6	On day 10, remove 1 cup of the starter to a non-metallic bowl. This will be for your first loaf of bread. Separate 4 cups of the remaining product into plastic bags or glass jars to give as gifts to your friends with a copy of the recipe (not the starter recipe). The last cup is for you to keep and continue the process for another 5 days.

Topping
Ingredients
Amt.	Measure	Ingredient



1/2	cups	granulated sugar
1	tablespoon	cinnamon, ground

Steps

Sequence	Step

1	Combine and set aside until needed.

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