Saturday, February 2, 2008

Amish Friendship Bread

This recipe (and a starter) was given to me by friend Poodle. I've adapted it so you don't have to be exponentially creating starters to give away. This recipe will give you one starter to bake with at day 10 and one starter to keep going with. After some googling, it seems like starters freeze well too should one become sick of baking bread. Just let it thaw out to room temperature (~3 hours) before using.

Do not use metal utensils or bowls (stainless steel is ok), do not refrigerate.

Day 1: Do nothing
Day 2: Mash the bag
Day 3: Mash the bag
Day 4: Mash the bag
Day 5: Mash the bag
Day 6: Add to the bag: 1/4c of each (flour, sugar, whole milk). Mash the bag
Day 7: Mash the bag
Day 8: Mash the bag
Day 9: Mash the bag
Day 10: Pour starter into non-metal bowl. Add 1/2 cups of each (flour, sugar, whole milk). Measure 1 cup for baking with and 1 cup to keep going with. (This is considered day 1)


Preheat oven to 325 F
To the starter add:
3 eggs
1/2 c sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 c flour
1 c oil
1/2 c milk
1 large box (6 servings) instant pudding mix

Grease two loaf pans. Pour batter in. Bake for 1 hour until toothpick comes out clean. Cool around 10 minutes until bread loosens evenly from sides of pan. Turn bread onto serving dish.

I've only made chocolate so far and it is extremely delicious. The bread comes out very moist and cakey. Poodle has also used lemon pudding with lovely results and my favorite - vanilla with almond extract (1/2-1 tsp) and some vanilla powder (1 tsp?) and walnuts.

1 comment:

  1. I was originally skeptical of anything I'd need to mash but it looks delicious. Give me a starter when we're both in LA in March!!