Amish Friendship Bread
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This document provides instructions for making Amish Friendship Bread over a 10 day period using a fermented batter received in a ziplock bag. On days 2 through 10, the batter is squeezed several times each day. On day 6, flour, sugar and milk are added to the bag and squeezed in. On day 10, the batter is mixed with additional flour, milk and sugar and portions are given away while the rest is baked into bread with various other ingredients like oil, eggs, vanilla and spices. The bread bakes for about an hour at 325 degrees.
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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.