Amish Friendship Bread And Starter Recipes

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AMISH FRIENDSHIP BREAD



Amish Friendship Bread image

This delicious recipe is courtesy of Mary Bodor. Note: Do not use metal cooking utensils, bowls, or baking pans with this recipe, since they will interfere with the fermenting process.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves and 3 starters

Number Of Ingredients 12

5 cups all-purpose flour
4 3/4 cups sugar
3 1/2 cups milk
1 cup vegetable oil or 1/2 cup vegetable oil and 1/2 cup applesauce
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 tablespoons baking powder
4 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 package (3.4 ounces) instant vanilla pudding
1 cup chopped walnuts or pecans (optional)

Steps:

  • To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
  • For the next 4 days, continue kneading mixture once a day; keep at room temperature. On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
  • For the next 3 days, knead mixture twice a day. On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread.
  • To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside.
  • In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.
  • In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

AMISH FRIENDSHIP BREAD AND STARTER



Amish Friendship Bread and Starter image

Many recipes have been posted for the Amish bread, but none have included the starter, so I thought I'd send this along. Happy baking! Amish Friendship Bread and Starter

Provided by gowiththefro

Categories     Quick Breads

Time 1h10m

Yield 16-18 squares

Number Of Ingredients 17

3 cups sugar, divided
3 cups milk, divided
3 cups flour, divided
1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5 1/8 ounce) box instant vanilla pudding
1 cup chopped nuts
1 tablespoon cinnamon, combined with
1/2 cup sugar

Steps:

  • Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
  • Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
  • On day 18 do nothing.
  • On days 19, 20, and 21, stir.
  • On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
  • On days 23, 24, 25, and 26 stir.
  • On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
  • It's now ready to use to make the bread.
  • Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
  • AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
  • In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
  • Add to liquid mixture and stir thoroughly.
  • Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
  • Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

Nutrition Facts : Calories 615.9, Fat 21.3, SaturatedFat 4, Cholesterol 42.4, Sodium 374.9, Carbohydrate 100, Fiber 2.3, Sugar 65.2, Protein 8.5

AMISH FRIENDSHIP BREAD STARTER



Amish Friendship Bread Starter image

Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Provided by GINNY LEE

Categories     100+ Everyday Cooking Recipes

Time P9DT40m

Yield 120

Number Of Ingredients 5

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

Steps:

  • 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.
  • On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
  • Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Nutrition Facts : Calories 33.9 calories, Carbohydrate 7.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.3 g

AMISH FRIENDSHIP BREAD STARTER & BREAD RECIPE



Amish Friendship Bread Starter & Bread Recipe image

We Love Amish friendship bread! The best thing about it is you can change up your flavors & pass your starter on to friends and keep it going! I received this recipe from a co-worker years ago along with a starter. Kept my starter going for months, but subsequently ran out after making friendship bread for all my kids' teachers...

Provided by Megan Todd

Categories     Other Breads

Time 1h30m

Number Of Ingredients 19

FRIENDSHIP BREAD STARTER
1 (.25) oz package active dry yeast
1/4 c warm water (110 degrees f)
1 c all purpose flour (will need add'l 2 cups)
1 c white sugar (will need add'l 2 cups)
1 c milk, room temp (will need add'l 2 cups)
MAKING THE FRIENDSHIP BREAD WITH 1 CUP OF STARTER
1 c fermented starter
1 c vegetable oil or plain applesauce
1 c sugar
1 tsp vanilla
2 large eggs
1/2 c milk
1 1/2 tsp baking powder
1/2 tsp baking soda
2 c flour
1 tsp salt
1 box pudding, small (3.4 oz), any flavor---(optional)
1 1/2 tsp cinnamon (optional)

Steps:

  • 1. Allow milk to set out to come to room temp. In a 2-4 qt glass bowl, or container, dissolve yeast in warm water. Allow to proof for 10-15 minutes. In another bowl, combine flour and sugar, add to yeast mixture. mix well with a whisk & slowly stir in room temp milk. Cover loosely with a coffee filter, secure with a rubber band. This is day one (1) of the ten (10) day cycle of your starter. Leave starter sit on counter at room temp in a draft free area. Day 1; begin starter or receive fermented starter from a friend Day 2-4 stir with a wooden spoon. Day 5; add 1 cup of each, milk (@ room temp), sugar, & all purpose flour. Days 6-9; stir only. Day 10 again add one cup of each, Milk (@ room temp), sugar, & all purpose flour. Mix in well, leaving no lumps. Then: remove one cup of starter to make your bread, add one cup to a gallon size zip lock bag, do this 3 times to total 3 gallon size bags with one cup of starter. you should have one cup remaining in container for yourself. Give the remaining starters to friends along with this recipe. (This is considered day one again) & repeat the process with remaining cup to keep starter going. (Starter can be stored in refrigerator for future use. If this is done, it is good for up to 2 weeks, then it will need to be fed again to re-start the process.)
  • 2. Preheat oven to 325 degrees F. Prepare two (2) 9x5 bread pans by greasing well with non-stick cooking spray. Sprinkle with sugar or cinnamon-sugar mixture. Set aside.
  • 3. To Make the Friendship Bread: In a mixer, add 1 cup of fermented starter, vegetable oil (or applesauce), milk, sugar, vanilla, & eggs. Mix well
  • 4. In a separate bowl, add flour, baking soda, baking powder, salt, & pudding mix (optional). Blend well & add to starter mixture.
  • 5. Pour half the mixture in one bread pan, and the other half in second bread pan. Bake @ 325 degrees F for one hour or until cake tester inserted in the middle comes out clean.
  • 6. This is what it looks like :) Note: you can divide into 4 small loaves to give as gifts or use for bake sales. My kids love to make and give as Christmas gifts along with a starter to their teachers, friends' parents, or others, for holidays!! You can also add one (1) cup of chopped nuts, raisins, chocolate chips, or your favorite treat to the batter to make it special! :)

EASY FRIENDSHIP BREAD (AMISH BREAD) STARTER



Easy Friendship Bread (Amish Bread) Starter image

This bread didn't originate from the Amish, but it's amazing nonetheless! Mix all ingredients together in a gallon-size ziploc bag.

Provided by RedheadAblaze

Categories     Yeast Breads

Time 5m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 18

1 (1/4 ounce) package dry active yeast
1 cup milk
1 cup flour
1 cup sugar
1 cup flour
1 cup sugar
1 cup milk
1 1/2 cups flour
2 cups sugar
2 cups milk
3 eggs
1 cup oil (or 1/2 cup oil, 1/2 cup applesauce)
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 1/2 teaspoons cinnamon
1 (5 1/8 ounce) box instant vanilla pudding
1 cup raisins (optional)
1 cup nuts, chopped (optional)

Steps:

  • Dissolve yeast in small amount of warm water.
  • Mix all ingredients together in a gallon-size ziploc bag. This is day one.
  • Day 1 - Do nothing (This is the day you receive your starter, see date on your bag.).
  • Day 2 - Mush the bag.
  • Day 3 - Mush the bag.
  • Day 4 - Mush the bag.
  • Day 5 - Mush the bag.
  • Day 6 - Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk - Mush the bag.
  • Day 7 - Mush the bag.
  • Day 8 - Mush the bag.
  • Day 9 - Mush the bag.
  • Day 10 - Follow the instructions below:.
  • Pour entire contents of the bag into a large non-metal bowl.
  • For 4 starters: Add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk.
  • For 1 starter: Add ½ cup flour, ½ cup sugar, ½ milk (Tip: Starter will form lumps - add flour and sugar only and stir until smooth then add milk gradually (it will take a lot of stirring.).
  • Label four (or one), one-gallon Ziploc bags with "Day 1" and the date. Fill each of these bags with one cup of the mixture. These are starters for you to pass onto your friends and/or co-workers. If you'd like, you may keep one for yourself. Note: If you keep a starter bag for yourself, you will be baking bread every 10th day. If you don't keep one for yourself, you will have to wait until you receive another starter bag from a friend, as the Amish are the only ones who know how to create a starter. After filling the bags, there will be 1-1/2 cups of batter remaining.
  • Preheat the oven to 325'.
  • To the remaining batter add 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup milk, ½ tsp vanilla, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 large box vanilla instant pudding, 2 tsp cinnamon, 1 cup raisins (optional), 1 cup chopped nuts (optional).
  • Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
  • Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
  • Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
  • Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

Nutrition Facts : Calories 1340.7, Fat 45.6, SaturatedFat 9.4, Cholesterol 115.8, Sodium 570.4, Carbohydrate 220.5, Fiber 2.9, Sugar 155.8, Protein 16.5

AMISH CINNAMON BREAD (FRIENDSHIP BREAD)



Amish Cinnamon Bread (Friendship Bread) image

Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.

Provided by Chef Spice

Categories     Quick Breads

Time P10DT1h

Yield 2 loaves, 4 serving(s)

Number Of Ingredients 11

2 1/2 cups milk
3 cups sugar
4 cups flour
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 (6 ounce) box vanilla instant pudding mix
1/2 cup nuts (optional)
1/2 cup raisins (optional)

Steps:

  • Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
  • On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
  • On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
  • On days 6-8: Squeeze the bag several times during the day.(remove air).
  • On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
  • Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
  • In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
  • Spray well 2 large loaf pans with cooking spray.
  • In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
  • Pour batter into pans.
  • Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
  • Bake at 325 degrees for 1 hour.
  • IMPORTANT NOTES:.
  • You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
  • Do not use metal spoon or metal bowl for mixing.
  • Do not refrigerate at any time during the process. Keep on the counter.
  • If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
  • It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
  • You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
  • Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

Nutrition Facts : Calories 1854.4, Fat 66.3, SaturatedFat 12.8, Cholesterol 165.1, Sodium 759.1, Carbohydrate 294.8, Fiber 4.1, Sugar 189.8, Protein 23.7

NO STARTER (STARTER FREE) AMISH FRIENDSHIP BREAD



No Starter (Starter Free) Amish Friendship Bread image

Can't wait 10 days to bake? Here's a no-starter/starter-free Amish Friendship Bread recipe that will remind you of all that cinnamon goodness without the wait.

Provided by Friendship Bread Kitchen

Categories     Dessert

Time 1h15m

Number Of Ingredients 13

3 eggs
1 cup oil
1½ cups buttermilk
1 cup sugar
½ teaspoon vanilla
2 teaspoons cinnamon
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
2 cups flour
1 small box vanilla pudding
1 cup nuts (chopped (I used walnuts))
1 cup raisins

Steps:

  • Preheat oven to 325° F (165° C).
  • In a large mixing bowl, add ingredients as listed.
  • Grease two large loaf pans.
  • Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon.
  • Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.
  • Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
  • ENJOY!

HERMAN STARTER -- FOR AMISH FRIENDSHIP BREAD



Herman Starter -- for Amish Friendship Bread image

The starters I found here aren't the same as mine, and I keep losing it, so I'm putting it here for easy reference

Provided by nonnie4sj

Categories     Yeast Breads

Time P10DT25m

Yield 4 cups starter

Number Of Ingredients 5

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

Steps:

  • 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.
  • On days 2 thru 4; stir starter with a spoon.
  • Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
  • Days 6 thru 9; stir only.
  • Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
  • Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
  • Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Nutrition Facts : Calories 1044.6, Fat 7.8, SaturatedFat 4.3, Cholesterol 25.6, Sodium 94.4, Carbohydrate 230.8, Fiber 3, Sugar 149.9, Protein 16.4

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