- 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)
- In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
- 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.
- 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.
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.
- Do nothing. This is the day you received the batter.
- Mush (massage) the bag.
- Add 1 cup flour, 1 cup sugar, and 1 cup milk to the bag and then mush.
- Mush the bag
- Pour the entire contents of the bag into a large non-metallic bowl.
- Add 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk.
- 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.
- Preheat oven to 325°.
- 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
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.
- 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°.