Amish Friendship Bread ~ Starter and Recipes 

Amish Friendship Bread (Several recipes for the actual bread will follow)

Starter Ingredients:
2 1/4 teaspoons active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm (110 degrees F) milk

Directions:
1.) In a small bowl, soften yeast in water for about 10 minutes. Stir well. In a 2 quart glass, plastic, or ceramic
container combine flour, and sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.
2.)

On days 2 thru 4 stir with a spoon.
Day 5 stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and stir.
Days 6 thru 9 stir only.
Day 10 stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and stir. Remove 1 cup and make your first bread, and give one cup to a friend with the recipe. Store the remaining cup in a container in the refrigerator and begin the 10 day process over again. You can also freeze this in 1 cup for later use. Frozen starter take a least 3 hours at room temperature before using.

Starter and Modified Amish Friendship Bread Recipe

The Recipe (Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.)

Required Main Ingredient: 1 cup live yeast starter (see above)
Day 1:
Do nothing with the starter.

Days 2-5: Stir with a wooden spoon (or "knead" the bag if the Starter is in a ZipLock bag).

Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon (or "knead" the bag if the Starter is in a ZipLock bag).

 
Days 7-9: Stir with a wooden spoon (or "knead" the bag if the Starter is in a ZipLock bag).

Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers (or ZipLock bags).
.

Give one cup (in a Zip-Lock box or bag)  and a copy of this recipe to three friends.

To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda

1 - (5.1 oz) box instant vanilla pudding 1/2 tsp salt, 1 cup nuts; Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans.  Bake at 325 degrees for 1 hour

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AMISH CINNAMON BREAD

2 cups yeast mixture (approximately) 1 cup oil, 4 eggs, 1 small box instant vanilla pudding mix, 1 cup sugar, 2 cups flour,  2 tsp. vanilla, 1 tsp. baking powder, 1 tsp. baking soda, 2 tsp. cinnamon, tsp. salt

Mix all liquid ingredients together in large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into two well-greased loaf pans. Bake at 325 for 1 hour. Optional: Add 1 cup raisins or 1 cup chopped pecans. Muffins: Pour into well-greased muffin pans or paper baking cups. Bake at 325 until done, approximately 25 minutes.

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Amish ALMOND POPPYSEED MUFFINS

2 cups yeast mixture (approximately)
1 cup oil
4 eggs
1 small box instant vanilla pudding mix
1 cup sugar
2 cups flour
1 tsp. baking soda
tsp. salt
2 tblsp. poppy seeds
2 tblsp. almond extract

Mix all liquid ingredients together in large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into well-greased muffin pans or paper baking cups. Bake at 325 until done, approximately 25 minutes.

Bread: Pour into two well-greased loaf pans. Bake at 325 for 1 hour.

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Amish CHOCOLATE BREAD

2 cups yeast mixture (approximately)
1 cup oil
4 eggs
1 small box instant chocolate pudding mix
1 cup sugar
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
tsp. salt
2 tsp. vanilla
2 cups chocolate chips

Mix all liquid ingredients together in large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into two well-greased loaf pans. Bake at 325 for 1 hour. Muffins: Pour into well-greased muffin pans or paper baking cups. Bake at 325 until done, approximately 25 minutes.

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PISTACHIO BREAD

2 cups yeast mixture (approximately)
1 cup oil
4 eggs
1 small box instant pistachio pudding mix
1 cup sugar
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
tsp. salt
2 tsp. vanilla
1 cup chopped walnuts

Mix all liquid ingredients together in large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into two well-greased loaf pans. Bake at 325 for 1 hour. Muffins: Pour into well-greased muffin pans or paper baking cups. Bake at 325 until done, approximately 25 minutes.

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BANANA BREAD

2 cups yeast mixture (approximately)
1 cup oil
4 eggs
1 small box instant banana cream pudding mix
1 cup sugar
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
1 cup mashed bananas
1 -- 1 cups chopped pecans (optional)

Mix all liquid ingredients together in large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into two well-greased loaf pans. Bake at 325 for 1 hour. Muffins: Pour into well-greased muffin pans or paper baking cups. Bake at 325 until done, approximately 25 minutes.

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MUFFINS

2 cups yeast mixture (approximately)
cup oil
3 eggs
1 cup sugar
2 cups flour (or use 1 c. flour and
1 c. bran or whole wheat flour)
2 tsp. baking powder
tsp. baking soda
tsp. salt
1 tsp. cinnamon
2 tsp. vanilla

Optional: (choose 1) Add: 1 cup diced apples, 1 cup raisins, 1 cup blueberries, 1 cup chopped dates, or cup chopped nuts.

Mix all liquid ingredients together in large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into well-greased muffin pans or paper baking cups. Bake at 350 for approximately 18-20 minutes. Makes 30 muffins.