Amish Friendship Bread

Amish Friendship Bread 

Starter

2c. Flour     2c. Sugar     2c Milk

To better keep up with the process of making this bread, add the actual dates to this recipe. Day One is the date you first received the bag of starter.

• Do not use any metal spoons or bowls with this recipe. It will interfere with the process of fermentation.
• To keep the bag of starter from exploding, check it more than once a day. Be sure to release any excess air build-up.
• When told to knead the bag, do so carefully. Hold the resealable area in one hand, and use the other hand to knead the starter.

• Day One - ______________ - Do nothing.
  
  Day Two - ______________ - Knead the bag.
  
  Day Three - ____________ - Knead the bag.
  
  Day Four - _____________ - Knead the bag.
  
  Day Five - _____________ - Knead the bag.
  
  Day Six - ______________ - Add the 1c flour, 1c sugar and 1c milk to the bag.      Knead until well mixed.
  
  Day Seven - ____________ - Knead the bag
  
  Day Eight - ____________ - Knead the bag
  
  Day Nine - _____________ - Knead the bag
  
  Day Ten - ______________ -
  Pour contents of resealable bag into non-metal bowl. Add remaining flour, sugar and milk. Stir with wooden or plastic spoon. Place 1 cup of starter in each of 3 resealable 1-gallon bags. Give two of these to your friends, save one for you for next time, and....

To the balance (a little over 1c.) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.


(To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.Allow fermentation at room temperature.)