Then about three weeks ago I was offered a starter again. It had been a while since the last one so I've started over again. However, this time I'm trying freezing some of the starters so I won't have to hunt someone with a spare starter mix.
This one was almost identical to the earlier recipe but this one calls for two additional ingredients. On baking day the final step calls for sour cream and baking soda to be mixed together and allowed to rise. It did seem to be a bit more moist and Hubs liked it a lot.
So if you see one of your friends walking around carrying gallon size Ziplock bags of starter and a desperate look on their face, be kind and take a bag and join in the fun. You've got to love a recipe with instructions to "Mush the bag."
All the recipes for this bread has said "only the Amish know how to make the starter," however, after doing some searching I found several recipes for the bread as well as the starter. However, many of these recipes don't say to "Mush the bag." They instruct to stir with a wooden spoon.
Amish Friendship Bread
INGREDIENTS: Eggs, Oil, Whole Milk, Sugar, Flour, cinnamon, Baking Powder, Salt, Vanilla/Chocolate Instant Pudding, Sour Cream & Baking Soda
The instructions that follow are for that 1 cup (236ml) of starter that you have obtained from a friend.
Do NOT refrigerate the starter.
Do NOT use metal bowls or utensils
Let air out of bag as needed
It is normal for batter to bubble, ferment, and thicken
Day One - Do nothing. This is the day you received the batter.
Day Two - Mush bag two times during the day.
Day Three - Mush bag two times during the day.
Day Four - Mush bag two times during the day.
Day Five - Mush bag two times during the day.
Day Six - Add 1 cup (236ml) flour, 1 cup (236ml) sugar, 1 cup (236ml) milk. Seal bag, letting out as much air as possible. Mush thoroughly.
Day Seven - Mush bag two times during the day.
Day Eight - Mush bag two times during the day.
Day Nine - Mush bag two times during the day.
Day Ten -
- Squeeze the contents of the bag into a large bowl. Add to the bowl:
- 1 cup (236ml) flour,
- 1 cup (236ml) sugar,
- 1 cup (236ml) milk. Stir and
- measure out 4 - (1 cup/236ml) starters into one gallon Ziploc bags to give away, along with a copy of this recipe and instructions. Put the date and Day 1 on the bag. Don't forget to keep one bag of starter for yourself.
To bake: To the small amount left in the bowl, add 1 cup (236ml) oil, 1/2 c. (118ml) milk, 3 eggs, 1 tsp. (5ml) vanilla. Mix well and set aside. In another bowl, mix together 2 cups (473ml) flour, 1 cup (236ml) sugar, 1/2tsp. (3ml) baking powder, 2 tsp. (10ml) cinnamon, 1/2 tsp. (3ml) salt, 1/2tsp. (3ml) baking soda, 1 - 6 ounce (170g) box instant vanilla pudding mix, 1cup (236ml) chopped nuts (optional). In a small bowl, add 1/4 cup sour cream + 1/2 tsp baking soda. Allow the mixture to rise, then add it to the batter and mix well.
Add these ingredients to the first mixture. Mix well. Grease two 4 x 8 inch loaf pans. Sprinkle pans with cinnamon sugar. Bake at 350 degrees F (175 degrees C) for one hour or until knife inserted in center comes out clean. Tomorrow starts Day One on your starter.
Note: If you use self-rising flour, omit the salt and baking powder.
This is a very moist bread and there are lots of variations possible.
If you don't have a starter here is the recipe:
Things You’ll Need:
* 1 package of active dry yeast
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 3 cups all-purpose flour, divided
* 3 cups white sugar, divided
* 3 cups milk
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.
I have not tried the starter recipe and can not vouch for its validity.