Loading...This is a bread you create, add any of your favorite fruits or nuts before baking. Its a fun way to share and compare with your friends your end results. This recipe was given to me in 1978 from Sara Struzenberger, neighboring Amish.
Difficulty: Easy
Servings: about 10 to 12 slices
Prep Time: 10 days Cook Time: 45 to 50 minutesIngredients
gallon ziploc bags
The Beginning Starter:
1 (.25 oz) package active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all purpose flour
1 cup white sugar
1 cup milk
The Bread (after 10 days):
1 cup oil
3 large eggs
1/2 cup milk
1 cup white sugar
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 large box vanilla pudding
optional: raisins, chocolate chips or nuts
Directions
Important Preparation Tips:
Do not use metal spoons or metal bowls for mixing.
Do not refrigerate.
If air gets in bag, let it out. Burp the bag daily. It is normal for the batter to thicken, bubble and ferment.
The Beginning Starter:
In a small glass bowl dissolve the yeast in warm water. Let stand 10 minutes.
In a 2 qt glass or plastic bowl combine 1 c flour and 1 c sugar. Mix thoroughly so flour won’t lump when the milk is added.
Slowly stir 1 c milk into the dissolved yeast mixture.
Pour into a gallon Ziploc bag and sit on the counter. Consider this Day 1.
Day 2 – squeeze the bag several times and let the air of the bag (burp the bag)
Day 3 – squeeze the bag.
Day 4 – squeeze the bag.
Day 5 – squeeze the bag.
Day 6 – add 1 cup all purpose flour, 1 cup white sugar, 1 cup milk
Day 7 – squeeze the bag.
Day 8 – squeeze the bag.
Day 9 – squeeze the bag.
Day 10 – In a large glass bowl, pour in the batter, add 1 cup all purpose flour, 1 cup sugar, 1 cup milk. Mix with a wooden spoon or rubber spatula.
Pour 4, one cup starters into gallon Ziploc bags. Keep one starter for yourself and give the other 3 starters to friends along with the instructions.
The Bread:
To the remaining batter in the bowl add the Bread ingredients, minus 1 teaspoon cinnamon and 3 Tablespoons sugar which you mix together in a separate bowl. Mix the Bread batter together. (I like to add 1/2 to 1 cup raisins, nuts or chocolate chips to the batter.)
Sprinkle the cinnamon/sugar mixture into your 2 well greased loaf pans before pouring the batter into the pans.
Bake at 350 for 45 – 50 minutes. Test with a toothpick in center. (I have a hot oven, my loaves are baked at 45 minutes)
Categories: Breads, Breakfast, Coffee Cake, Fruit Breads, Other Breads, Other Breakfast
Submitted by: dee58m on February 5, 2012
dah1130 says:
Is it really safe to leave out on the counter for 10 days with eggs in the batter?
On April 7, 2012 at 12:22 pm
dee58m says:
dah1130.. and all.. my apologies for my confusing recipe for Amish Friendship Bread. I did not realize I listed twice the ingredients, when typing out the recipe I listed ALL the ingredients together when asked what the ingredients were.
I am trying to find a way to cancel the first listing of ingredients or to cancel the recipe and just start over.
I failed to list the begining “starter”.. duh1130 thank you for bringing this to my attention. The beginning starter has NO eggs in it. The eggs and other ingredients are added at the end of 10 days AFTER you take out your starter bags.
The begining “starter” is :
1 pkg (.25 oz) active dry yeast
1/4 c warm water (110 degrees F)
1 c all purpose flour
1 c white sugar
1 c milk
1)In a small bowl dissolve yeast in warm water. Let stand for 10 min.
2)In a 2 qt glass or plastic bowl, combine 1 c flour and 1 c sugar. Mix thoroughly so the flour won’t lump when the milk is added.
3)Slowly stir in 1 c milk and stir into the dissolved yeast.
4)Pour in a one gallon ziploc bag. Leave on your counter at room temperature. Consider this Day 1.
On April 12, 2012 at 2:29 am
CindyP says:
Dee, I edited the recipe for you. How does that look?
On April 12, 2012 at 7:17 am
littlebird says:
This bread is awesome! My mom handed me down a starter that she has had going for 40 years. I don’t use the plastic bag, but keep the starter in a plastic tupperware container with the top cracked to vent. You can use a cup of the starter to substitute as yeast in almost any bread recipe.
Here is a link to a bunch of variations for the recipe: http://www.armchair.com/recipe/amish/amish.html
I currently have been using my starter and letting it go 2.5 weeks feeding every 3 days with 1 cup sugar, 1 cup milk, 1 cup bread flour and am experimenting with sourdough. Using this recipe:
http://www.armchair.com/recipe/amish/amish025.html
but I cut the sugar to 1/8 cup.
Yummy! An excellent gift to gift to friends.
You can freeze the starter in a tupperware container for up to a year. It just takes an extra week or two to rejuvenate after thawing!
On April 18, 2012 at 2:18 pm