Wednesday, October 14, 2009

Amish Friendship Bread Cupcakes

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:
  • 1 pkg. active dry yeast
  • 1/4 cup warm water (110°F)
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 cup warm milk (110°F)
Directions:
  1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
  2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
  3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Amish Friendship Bread
  • Do not use any type of metal spoon or bowl for mixing.
  • Do not refrigerate!
  • If air fills up the bag, let it out!!!
  • It is normal for the batter to rise, bubble, and ferment.

Day 1
  • Do nothing. This is the day you received the batter.
Day 2-5
  • Mush (massage) the bag.
Day 6
  • Add 1 cup flour, 1 cup sugar, and 1 cup milk to the bag and then mush.
Day 7-9
  • Mush the bag
Day 10

  1. Pour the entire contents of the bag into a large non-metallic bowl.
  2. Add 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk.
  3. Measure out four separate batters of 1 cup each into 1 gallon Ziploc bags. Keep a starter for yourself and give the other three to friends along with a copy of this recipe.
  4. Preheat oven to 325°.
  5. To the remaining batter in the bowl (about 2 cups batter) add
  • 3 eggs
  • 1 cup oil (or ½ cup oil & ½ cup applesauce)
  • ½ cup milk
  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ tsp vanilla
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups flour
  • 1 large box instant vanilla pudding
6. Grease two large loaf pans.
7. Pour the batter evenly into loaf pans. Sprinkle the top with cinnamon sugar.
8. Bake for 60-70 minutes. Cool until bread loosens from the pan.

Variations
  • I used a small box of French vanilla pudding, and it worked fine. You can also use different flavors of pudding.
  • The internet is a great source for different recipes to use the starter.
  • To bake as muffins/cupcakes, fill 24 muffin cups 2/3 full. Bake for 20 minutes at 325°.

2 comments:

Coupon Clippin' Mommy said...

sounds yummy! I found your site on the Mommy Bloggers site and can't wait to check it out!

vincent said...

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