TinkerQuilts

Has anyone ever made this using another type of flour, like rice?
I might have to experiment with it - my DH is gluten intolerant and couldn't eat it made with regular flour.

ging10ging

Sounds very good. Sue

Jennie and Me

I made this for years. Hubby loved it made with coconut pudding and coconut and nuts. I finally got tired of making it and just quit. I just made a recipe this morning that I got off Pinterest that is supposed to taste like the Amish Bread but without using starter. We'll see how it is. Hubby ate some of it right out of the oven and said that it would probably be better after it's been in the refrigerator overnight.

Susan G.

I make Amish bread with 1 banana and banana pudding.







































I make Amish bread with 1 box of banana pudding and 1 banana. Very good if you like banana bread.

Quiltaddict

This brought back memories of some yummy bread. I haven't made it in a long time. Didn't like having to bake several loaves every 10 days or so. I really liked it with pistachio pudding.

carolynjo

Note to those enjoying Amish bread: you can freeze the culture and then thaw it and feed it and start the cycle again. You don't need to feel pressured to keep baking and giving away. Let your freezer keep your culture for you.

ljs317

Oh i will have to start this!
thanks!
Lisa

quiltinghere

I made these a while back - thanks for the reminder.

You can make up any combination of flavors that you like.

The very best part of these is that they do freeze very well if wrapped well with wax paper, then foil and then plastic bag. Fresh! Excellent with coffee!

Nan-IN

MarthaT

I just bought a loaf last week from a friend at a bake sale. The flavor of mine was Blueberry Cheesecake. Is that a flavor of pudding? She had all kinds of flavors that I think was made by whatever pudding she put in it. It is always soooooo moist and yummy. That is why I never make it myself. I can not leave it alone if it is in my house!!!!!

Teeler

Stupid question time...wouldn't you want to NOT give the bags away on Day 1 if you're starting from scratch?

TECHNICALLY...the point at which you would give the bags away (after the 10 days), a) they'd already have at least one round of fermentation...because you received it from someone who already did the process...and the guy before him...and so on...so giving them away on day 1 wouldn't really have any "flavor" built up in them, and, more importantly, b) the sugar/flour/milk ratio to yeast & water would be off in the starter pack.

Should you wait at least until day 10 to make 4 loaves, and then give away the bags at that point? (Course, I realize that you'd have to have 15 friends for this- LOL!)

I guess I also realize that somewhere out there is a bag that has been fermented since the beginning of this recipe...wow, that one's gotta be really rank by now! (Look for the Amish guy that can't walk a straight line)