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.

Comments

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It&
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more