Amish Friendship Bread - Erin

Molly kindly offered to model for the picture...

We got this recipe, along with the starter from my friend Trisha's mom, Jeanne Potucek.  You do need a starter from someone, but then you can keep it going forever if you want, and share it with many friends.  This is a moist, rich coffeecake kind of bread which keeps well and is delicious.  You just have to plan well ahead for when you want to serve it, though I have cheated it out of a few days sometimes and it does fine.  We usually bake two breads at a time and either give one away or freeze it.


Day 1                    This is the date it was prepared: Do nothing
Days 2,3,4,5         Mush the bag
Day 6                    Add 1 cup flour, 1 cup sugar and 1 cup milk.  
                              Mix in the bag.
Days 7,8,9            Mush the bag.  Let air out of bag if needed.
Day 10                  Mixing day! Combine thoroughly in a large   
                              bowl:




  • Contents of bag
  • 1½ cups flour
  • 1½ cups sugar
  • 1½ cups milk

Preheat oven to 325 degrees.  Pour 4 of 1 cup starters into 4 of 1-gallon-size bags.  Keep one starter for yourself and give three away with a copy of these instructions.  It is normal for the mixture to rise and ferment. 


 DO NOT REFRIGERATE! (This is true only if you want to make the bread in 10 days.  You can cheat a bit if you end up wanting to delay the baking by putting the starter in the frig for a few days to slow it down.  When your family is tired of the bread or you just want a break, you can keep the starter in the freezer where it will keep for quite a while.)

To the remaining batter in the bowl, add the following ingredients and mix well:

  • ¾ cup oil
  • ¾ cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 large box of instant vanilla pudding
  • 2 cups flour

Then add:
  • 3 eggs
  • 1 tsp. vanilla
  • ¾ cup milk

Grease 2 large loaf pans or 1 large cake pan (bundt pans work very well).  Mix ½ cup sugar and 1½ tsp. cinnamon in a separate bowl.  Sprinkle cinnamon sugar into the greased pan(s) very generously.  Bake at 325 degrees F for 1 hour or until a toothpick pulls out clean from the center.  Cool awhile, but remove from the pan while still warm or it may stick.

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