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 Prep Time (minutes) 14440 Cook Time (minutes) 60 Ready In (minutes) 14500

Amish Friendship Bread Ingredients Amount 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 Amount 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 Amount Measure Ingredient 1/2 cups granulated sugar 1 tablespoon cinnamon, ground Steps Sequence Step 1 Combine and set aside until needed.