Here's a recipe for Amish Friendship Bread

1. AMISH FRIENDSHIP BREAD – makes 2 loaves
Nov. 7 Day 1 – Receive the fermented batter in a gallon zip-lock bag. Do nothing.
8 Day 2 – Squeeze the bag several times.
9 Day 3 – Squeeze the bag several times.
10 Day 4 – Squeeze the bag several times.
11 Day 5 – Squeeze the bag several times.
12 Day 6 – Add 1 c. of flour, 1 c. of sugar, and 1 c. of milk. Squeeze the bag
several times.
13 Day 7 – Squeeze the bag several times.
14 Day 8 – Squeeze the bag several times.
15 Day 9 – Squeeze the bag several times.
16 Day 10 – In a large non-metallic bowl, combine the batter with:
1 c. flour, 1 c. milk, and 1 c. sugar
Mix with a wooden or plastic spoon.
Pour 3, one-cup starters into gallon zip-lock bags.
Give these to friends or family with a copy of the recipe.
To the remaining batter add:
1 c. canola or vegetable oil
1 c. sugar
1 t. vanilla
3 large eggs
½ t. salt
1 1/2t. baking powder
2 c. flour
½ c. milk
½ t. baking soda
1 small box instant vanilla pudding
1 ½ t. cinnamon
In a separate bowl, mix 1 t. cinnamon and 3 T. sugar. Sprinkle into two well greased bread pans
before pouring batter into pans.
Bake at 325 degrees for an hour or until a toothpick test shows it is done.
Optional: You can add 1 c. raisins, nuts, chocolate chips, or anything else that you desire to
the batter prior to baking.
Reminders: Do not use anything metal for mixing.
Do not refrigerate batter.
As air builds up in the bag, open the bag to let it out and then reseal.
It is normal for batter to thicken, bubble, or ferment.