Thursday, July 30, 2009

Amish Friendship Bread Starter (part 2)

1 cup Amish Friendship Bread starter
3 eggs
1/2 cup cooking oil (I use canola oil)
1/2 cup applesauce
1/2 cup milk
1/2 teaspoon vanilla extract
2 cups white flour
1 cup white sugar1
1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt


Preheat the oven to 325 degrees Fahrenheit.

Grease two bread pans with butter, or cooking spray. You can dust the pans with additional cinnamon and sugar, if you like, but I think the bread is sweet enough as it is.

In a bowl, combine the starter, eggs, oil, applesauce, milk, and vanilla. Mix thoroughly.In a separate bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix thoroughly.

Combine the starter mixture with the flour mixture and mix thoroughly, to avoid lumps.Pour half the batter into one prepared loaf pan, and half in the other. Bake for 45 minutes to 1 hour. Check by inserting a toothpick and checking to see if it comes out (mostly) clean.

Remove the pans from the oven and cool, in the pan, on cooling racks for ten minutes, or so, until the sides of the bread pull away evening from the pan. Remove from the pans and cool the rest of the way on the cooling racks.

Slice and enjoy!

I can't imagine the Amish doing this, but some recipes I've seen call for adding a large box of vanilla pudding with the other dry ingredients. It's not bad that way, but it gets a bit too sweet for me. Which, of course, means my kids love it all the more. I've even heard of people adding different flavors of pudding, chopped nuts, raisins, and other dried fruit. Have fun and don't be afraid to experiment!

Amish Friendship Bread Starter (part 1)

As with all sourdough breads, it begins with a “starter.” This starter takes ten days to make, so be patient, but diligent.
1 package active dry yeast (about two teaspoons)
1/4 cup warm water
3 cups all-purpose flour
3 cups white sugar
3 cups of milk

You'll only need one cup of flour, one cup of sugar, and one cup of milk on any given day, so there's no point in measuring them before hand.

On the first day, place the warm water in a small bowl and sprinkle the yeast on top. Let it stand for ten minutes and stir with a wooden or plastic (NOT METAL) spoon to dissolve.

In a 2 quart glass or plastic container (NOT METAL), combine 1 cup of the flour and 1 cup of the sugar. Mix thoroughly. Slowly stir in one cup of milk and the dissolved yeast mixture. Loosely cover and let stand until bubbly. Leave it loosely covered at room temperature.

One the 2nd, 3rd, and 4th days, stir the starter with a wooden or plastic spoon.

On the 5th day stir in one cup of flour, one cup of sugar, and one cup of milk.

On the 6th, 7th, 8th, and 9th days, stir the starter with a wooden or plastic spoon

On the the 10th day, stir in the last cup of flour, cup of sugar, and cup of milk. You will have about 4 cups of starter. Remove one cup to make your bread with. Give one cup away to two friends, and store the remaining cup in the refrigerator, or start the ten day process again, starting on day 2.

You can free the starter in one cup measures for later use, if you like. Let the frozen starter thaw for at least 3 or 4 hours to bring it up to room temperature before using.

Click hear to see part 2.

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