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Thread: Amish Friendship Bread

  1. #1
    Super Member orangeroom's Avatar
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    Amish Friendship Bread

    Our whole home smells like cinnamon! I'm finally making it again. I usually make it every 10 days. However, due to my recent work schedule, I'm late in making this delightful treat. My younger dd is getting cranky without her Amish Friendship Bread fix!

    I've made it with vanilla pudding mix and occasionally with chocolate. Although the family will eat whatever I make, their preference is with vanilla. Have you ever tried it? If not, it really tastes like thick cinnamon bread.
    Go forth and sew!

  2. #2
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    I have made it, and it is delicious. After making it a lot, my family got tired of it, so I didn't save any of the starter. It is good, and fairly simple to make!!
    Sue

  3. #3
    Super Member jcrow's Avatar
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    What is the recipe for the Amish Friendship Bread?
    "Be yourself...everyone else is taken."
    Strong people don't put others down...they build them up."
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  4. #4
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    Made this delightful bread years ago. I too, made it so frequently that the family tired of it. I would do like the amish, make the bread, share a loaf with a neighbor or friend, and give them some starter with the recipe. I soon had the entire neighborhood making Friendship Bread.

  5. #5
    Super Member orangeroom's Avatar
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    If someone has the starter...
    Day 1 Label and date the gallon size storage bag
    Day 2 Mush the bag
    Day 3 Mush the bag
    Day 4 Mush the bag
    Day 5 Mush the bag
    Day 6 Add 1 c flour, 1 c sugar, 1 c milk - Mush the bag to mix ingredients
    Day 7 Mush the bag/burp as needed (let the air out)
    Day 8 Mush the bag/burp as needed
    Day 9 Mush the bag/burp as needed
    Day 10 Baking Day

    * Pour the entire bag into a non-metal mixing bowl
    * Add 1 1/2 c milk, 1 1/2 c sugar, 1 1/2 c flour, mix well
    * Measure out 1 c of batter into 4 separate gallon sized ziplock bags (should have 4 c missing from
    your bowl). Give 3 bags to friends, keep one as a charger for your next batch.
    * Preheat oven to 325*
    * Add the following to the remaining batter:
    * 3 eggs * 1 c oil * 1/2 c milk
    * 1 c sugar * 2 t cinnamon * 1/2 t vanilla
    * 1 1/2 t baking powder * 1/2 t baking soda * 1/2 t salt
    * 2 c flour * 1 large box (or 2 small boxes) vanilla pudding

    Grease 2 loaf pans. Mix additional 1 t cinnamon and ~1/4 c sugar in small bowl. Dust greased pans with 1/2 of the mixture. Pour batter into the pans. Sprinkle the rest of the sugar/cinnamon mixture on top.

    Bake 1 hour or until done. It takes me 1 hour and 35 minutes in our gas oven. Cool bread loosens from the pan.

    NOTE- if you keep a starter, you'll be making 2 loaves every 10 days. It makes great gifts and it freezes well. Freezing your starter bag works too, so you can do it when you are ready for the next batch. Good luck!
    Go forth and sew!

  6. #6
    Super Member mary quilting's Avatar
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    this is the starter from about.com

    On Making Friendship Bread
    Please Note:
    For a successful fermentation process, the starter cannot come in contact with any metal (spoons, bowls, etc.)
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Ingredients:

    1/4 cup warm water (110 degrees F.)
    1/4 ounce envelope active dry yeast (apprx. 2-1/4 teaspoons)
    1 cup sugar
    1 cup flour
    1 cup warm milk (110 degrees F.)
    Four 1 gallon-sized resealable plastic bags

    Preparation:
    In a glass measuring cup, add 1/4 cup warm water. Add yeast. Allow yeast to dissolve. This takes about 10 minutes. Stir to combine. Set aside. In a large non-metal bowl, combine sugar and flour with wire whisk. Slowly add milk and then yeast. Stir until combined.

    Place 3/4 cup of the starter in each of the plastic bags. (The excess will go into the bag you're keeping.) Give the other 3 bags to friends with a copy of these instructions. This is Day One of the Amish Friendship Bread instructions.

  7. #7
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    Going to start my batter today! Do you use instant or regular pudding?

  8. #8
    Power Poster Jingle's Avatar
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    I use to make this years ago oldest DD got the starter from someone. I got tired of making it and just stopped. I don't have three people who would want to make it. Keeping the three extra bags would make too much for us two.
    It was very good.
    Another Phyllis
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  9. #9
    Super Member Libster's Avatar
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    Try this with 2 mashed bananas and chocolate instant pudding. Leave out the cinnamon. Fantastic!!
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  10. #10
    Super Member orangeroom's Avatar
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    Instant dry pudding mix only!!! Jingle, I experienced a challenge finding people to take the starter. So, I chose to either throw some batter away, or decrease the amount of ingredients.

    Mary quilting, thanks for posting the recipe for the starter! Some people even add nuts!
    Go forth and sew!

  11. #11
    Senior Member TinkerQuilts's Avatar
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    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.

  12. #12
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    Sounds very good. Sue

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    Senior Member Jennie and Me's Avatar
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    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.

  14. #14
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    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.

  15. #15
    Super Member Quiltaddict's Avatar
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    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.

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    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.

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    Oh i will have to start this!
    thanks!
    Lisa

  18. #18
    Super Member quiltinghere's Avatar
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    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!

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  19. #19
    Senior Member MarthaT's Avatar
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    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!!!!!
    Thimble and Thread

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    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)
    Last edited by Teeler; 04-12-2013 at 08:40 AM.

  21. #21
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    I LOVE this recipe. I usually never give it away. After I make a batch, I divide it up into my 8 oz. yogurt containers and keep them in the freezer. Whenever I want to make, I just take it out and follow the recipe as tho I was making the original loaf. It's so good!

  22. #22
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    I have not tried it but it sounds great....

  23. #23
    Senior Member Dedemac's Avatar
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    This recipe has been around a long time. Way back when my kids were young I found a similar recipe that was in the Woman's Day 5/18/82 for a starter called Herman. It is very similar to the friendship starter but just a tad less sweet. But with this one you can do regular white and wheat bread, pancakes, cookies, and pretzels. I was given some friendship starter and did a batch of Herman and both were fairly interchangeable.

  24. #24
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    I had starter many years ago. You used fruit somehow and kept adding to the starter and it fermented. It made the most beautiful cakes, bread and muffins. If I could find that recipe again I would never again be without some in the freezer.

    Dingle

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    Quote Originally Posted by Dedemac View Post
    This recipe has been around a long time. Way back when my kids were young I found a similar recipe that was in the Woman's Day 5/18/82 for a starter called Herman. It is very similar to the friendship starter but just a tad less sweet. But with this one you can do regular white and wheat bread, pancakes, cookies, and pretzels. I was given some friendship starter and did a batch of Herman and both were fairly interchangeable.
    Dedemac, I have that article somewhere in my recipe files! I photocopied it because it had so many great recipes with it....I often baked every 5 days instead of q0 just to keep ahead of the starter. After awhile it was almost like a sweet sourdough, if that makes sense, and I kept the starter in a 5 qt. ice cream bucket in the fridge.
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