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Amish Friendship Bread

April 1, 2015

I have had several request for this recipe. Go here goes……..

Amish Sour Dough Bread pic

Amish Friendship Bread Starter
Day 1: begin by making a *Sour Dough Bread Starter.

¼ cup warm water (100 degrees F)

1 (.25 ounce) package active dry yeast or 2 ½ teaspoon dry bread yeast
1 cup all-purpose flour
1 cup white sugar
1 cup 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. Leave loosely covered at room temperature.
Day 2: stir batter with a wooden spoon
Day 3: repeat day 2
Day 4: repeat day 2
(for a total of 3 days all you do is stir with a wooden spoon and let rest at room temperature in a draft free area on your kitchen counter-top)

Day 5: add 1 cup each sugar, all purpose flour and whole milk

Day 6: stir batter with a wooden spoon
Day 7: repeat day 6
Day 8: repeat day 6
Day 9: repeat day 6
(this time for a total of 4 days all you do is stir with a wooden spoon and continue to let rest at room temperature on your kitchen counter-top)

Day 10: add 1 cup each sugar, flour and whole milk and this will finish off the process of making the starter. Yield: 4 cups batter.

Save one cup out now to make the Amish Friendship Bread and store the remaining 3 cups in the refrigerator for later use or you can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Amish Friendship Bread

1 cup starter*
2 cups all purpose flour
3 eggs
1 cup sugar
1 ½ teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ teaspoon baking powder
Optional ingredients: raisins, nuts or other dried fruits of you choice. If adding nuts or fruits, add by folding into the beaten batter before baking.

Mix as you would any cake batter with a wooden spoon, a plastic spatula, a wire whisk or in with a hand mixer or in a stand mixer. This batter is easy to work with and the more air you beat into the batter the lighter and fluffier the finished product will be so feel free to beat this batter like you would any cake batter. I usually beat it in my stand mixer for a good three-five minutes to mix on medium and then let it go another one-two minutes on high to air (lightness) to the batter.

Bake in a greased pan you have dusted with powder sugar. The powder sugar allows for a nice release from the pans without leaving a flour crust on the bread.

Bake in a 350 degree oven 45-50 minutes or until golden brown.

Yield: makes 2 loafs

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