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Recipe: Amish Friendship Bread Starter
Similar Categories: Amish, Friendship, Bread, Starter
*STARTER**
1 package active dry yeast
2 1/2 cups warm water
2 cups flour -- sifted
1 tablespoon sugar *MAKING BREAD LOAF**
1 cup starter
1 cup oil
1 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
3 eggs
1 large boxes vanilla pudding mix
OR
2 small boxes vanilla pudding mix
2 teaspoons cinnamon
1/2 teaspoon salt
Starter: Dissolve yeast in 1 cup of the warm water. Stir in remaining warm
water, flour and sugar, beat until smooth. Place in a glass bowl on the
countertop and do not refrigerate. Cover with plastic wrap.
After the starter has fermented for 10 days, you're ready to begin the next
10 days. Make sure you don't miss a day! Mixture might become bubbly, and
that's okay.
Day 1: Begin or receive starter
Day 2: Stir
Day 3: Stir
Day 4: Stir
Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6: Stir
Day 7: Stir
Day 8: Do nothing
Day 9: Do nothing
Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk
After all 10 days are completed, put 1 cup of the starter in four separate
containers. Give 3 to your friends and keep one for yourself to bake with
later. You can give the starters in Ziplock bags, but make sure your
friends "burp" the bag each day to keep excess air out.
When you give the starter to them, they are ready to begin the Day 1
instructions immediately.
Next, when you're ready to bake your bread add the **Making Bread Loaf**
ingredients to 1 cup of the starter. Beat by hand until well blended. If
desired, add one cup raisins, nuts or chocolate chips. Grease two loaf pans
and sprinkle with sugar. Bake at 325º for one hour or until a toothpick
inserted in the center comes out clean.
1 package active dry yeast
2 1/2 cups warm water
2 cups flour -- sifted
1 tablespoon sugar *MAKING BREAD LOAF**
1 cup starter
1 cup oil
1 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
3 eggs
1 large boxes vanilla pudding mix
OR
2 small boxes vanilla pudding mix
2 teaspoons cinnamon
1/2 teaspoon salt
Starter: Dissolve yeast in 1 cup of the warm water. Stir in remaining warm
water, flour and sugar, beat until smooth. Place in a glass bowl on the
countertop and do not refrigerate. Cover with plastic wrap.
After the starter has fermented for 10 days, you're ready to begin the next
10 days. Make sure you don't miss a day! Mixture might become bubbly, and
that's okay.
Day 1: Begin or receive starter
Day 2: Stir
Day 3: Stir
Day 4: Stir
Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6: Stir
Day 7: Stir
Day 8: Do nothing
Day 9: Do nothing
Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk
After all 10 days are completed, put 1 cup of the starter in four separate
containers. Give 3 to your friends and keep one for yourself to bake with
later. You can give the starters in Ziplock bags, but make sure your
friends "burp" the bag each day to keep excess air out.
When you give the starter to them, they are ready to begin the Day 1
instructions immediately.
Next, when you're ready to bake your bread add the **Making Bread Loaf**
ingredients to 1 cup of the starter. Beat by hand until well blended. If
desired, add one cup raisins, nuts or chocolate chips. Grease two loaf pans
and sprinkle with sugar. Bake at 325º for one hour or until a toothpick
inserted in the center comes out clean.
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