Date: Thu, 26 May 1994 14:36:54 EDT
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Subject: RECIPE: Amish Friendship Bread Starter and Bread
Amish Friendship Bread Starter
Some rules to observe: Use nonmetallic bowls; use wooden
utensils for stirring (stir by hand, no electric mixers).
Leave the starter outside the refrigerator, uncovered, so
it can pick up from the air the natural yeast that is flying
about. If the open dish bothers you terribly, it can be
covered with a single layer of cheesecloth. Do not use the
starter the day you feed it; the bread will not rise as high.
Do not refrigerate the mixture until Day 12. The starter really
multiplies after the fifth day, so be sure your container is
large enough - a 10 cup bowl is good.
Starter:
2 cups unbleached all-purpose flour
2 cups warm water
1 package active dry yeast
2 cups milk
2 cups unbleached all-purpose flour
2 cups sugar
Day 1: In a glass or ceramic bowl, mix the first 3 starter
ingredients thoroughly. Leave on the kitchen counter uncovered;
don't refrigerate it.
Days 2, 3, and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar.
This is called "feeding the starter."
Days 6, 7, and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 cup milk, 1 cup flour, and
1 cup sugar. Stir well.
Days 10 and 11: Stir well.
Day 12: Ladle 1 cup of starter into each of 4 containers (glass
jars with lids, etc.) and refrigerate. Use one to make one of
the bread recipes that follow, keep one for your use another
time, and give the two others to friends.
You are ready to begin baking - at last! If you do not bake
on this day, add 1 teaspoon sugar and refrigerate the mixture.
The sugar will feed the yeast and keep it alive. Date the
jars and every ten days remove the starter from the refrigerator,
transfer it to a bowl, and feed it the usual combination of 1
cup each of milk, flour and sugar. Leave it outside the refrigerator
uncovered for 2 days, then either bake it or divide it among friends,
and always save some for yourself.
Friendship Bread I (makes 2 loaves)
1 cup starter, at room temperature
3 eggs
2/3 cup vegetable oil
3 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped English walnuts or pecans
2 medium apples, peeled and finely chopped
Preheat the oven to 350 F. Grease two 9 x 5 inch loaf pans.
In a large mixing bowl, beat together the starter, eggs,
vegetable oil, and vanilla. Add the dry ingredients and blend.
Fold in the nuts and apples and transfer the batter to the
prepared loaf pans. Bake for 50 minutes and remove from the
oven. Allow the bread to cool for 10 minutes, then tip out
onto a rack to finish cooling completely.
Note: To make 24 muffins, spoon into greased muffin tins and
bake for 25 to 30 minutes.
Friendship Bread 2 (makes 12 large servings)
Batter:
1 cup starter
3 eggs
2/3 cup vegetable oil
2 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
Topping:
1/3 cup melted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup quick-cooking oats
1 cup chopped English walnuts or pecans
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 F. In a large mixer bowl, beat together
the starter, eggs, and vegetable oil; add the rest of the
ingredients and mix. Set aside. Combine the topping ingredients
in a small mixing bowl.
Put half of the batter in a greased 9 x 13 inch pan. Sprinkle
with half the topping. Cover with the remaining batter; sprinkle
on the rest of the topping and bake for 35 to 40 minutes.
Friendship Bread 3 (makes 2 loaves)
1 cup starter
2/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon cinnamon
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Add all ingredients to starter in order listed and mix by hand till
combined. Do not use electric mixer. Preheat the oven to 350 F.
Grease and sugar two 9 x 5 inch loaf pans. Transfer the batter
to the pans. Bake for 40 - 50 minutes and remove from the oven.
Allow the bread to cool for 10 minutes, then tip out onto a rack
to finish cooling completely.