Amish Friendship Bread
Starter-- 1 pkg active dry yeast dissolved in 1 c. warm water
1 c. buttermilk
1 c. flour
1 Tbsp sugar
Prepare as usual. Transfer to glass bowl and cover loosely with plastic wrap. A clear liquid will collect on top after 6-12 hours. Stir down. If not used within a week, refrigerate until ready to use. When ready to use, warm to room temperature.
Sponge--1 c sour dough starter
1 1/2 c warm water
2 c flour
Place starter and water in bowl. Mix well. Place in glass bowl, cover loosely and leave at room temp for 1-2 days. The longer out, the more biting the flavor.
Dough--2 Tbsp oil
1 Tbsp sugar
3 1/2 c. flour
1 tsp salt
1/2 tsp baking soda
Transfer sponge to bowl. Add oil, sugar and salt. Mix. In small bowl combine soda and 1 c flour. Gradually add to sponge. Continuing to mix, add flour 1/2 c at a time until dough doesn't stick to the bowl. Knead. Cover and let rise to double. Punch down and divide in 1/2. Roll each into 12 x 15" rectangle. Roll tightly from longest side, sealing sides and ends. Roll into smooth loaf and place on greased baking sheets, dusted with cornmeal. Cover, let rise to double.
With sharp knife, Make 4 diagonal cuts on top of each loaf and brush with melted butter. Bake at 375 for 25-30 minutes.
--Store starter in glass or ceramic.
--If not used within a week, store in air-tight container in cool place.
--For every cup dipped out, replace with 3/4 c flour and 3/4 c liquid. Stir and let sit at room temp for 1 day, cover and chill.
--If not used in 2 weeks, scoop out 1 cup, discard excess and replenish as mentioned above.