Recipe(tried): Amish Bread Just For You Peg!!

Hi Peg,

Thanks for sharing a wonderful story! You are so very lucky to be living so close to these nice people. My aunt who lives in Reading, PA lives close to Gap, Bird-in-Hand, and Intercourse and there is a large Amish community there. I really enjoyed visiting her 2 years ago and sampling their delicious foods.

I bet your roof came out perfect! And, thanks for the idea of making lemonade and cookies...I will do that for my roofers too Peg!

This is a recipe for Amish Bread that I got while I was there and it is simply delicious. This is a living gift, almost like a pet you have to feed and care for, and the best part is you have to give some away.

Don't use metal containers or utensils, a covered crock or large glass bottle is ideal, but a zip-lock bag will work just great too! Just be sure the container is large enough; the starter will rise and froth when stirred. If you use a jar, leave the lid ajar so gases can escape. If you use a zip-lock bag, you can squeeze rather than stir and let the air out occasionally.

Amish Starter

Day 1 to 18: Combine 2/3 c. sugar, 2/3 c. milk and 2/3 c. flour in a large container. Store at room temp for 17 days stirring daily. On day 18, do not stir.

Day 19 to 22: On days 19, 20, and 21, stir daily. On day 22, add 1 c. flour, 1 c. sugar and 1 c. milk. Stir again.

Day 23 to 27: On days, 23, 24, 25, and 26, stir. On day 27, add 1 c. flour, 1 c. sugar and 1 c. milk. Stir. Take out 3 cups. Give one cup each to two friends with feeding instructions and baking instructions. Use 1 cup yourself in baking. The remaining starter should be fed to keep going.

Feeding Schedule:
Day 1: Do nothing. Do not refrigerate, and keep lossely covered in glass container.

Day 2-4: Stir once daily until smooth with wooden spoon.

Day 5: Blend 1 c. flour and 1 c. sugar together. Add 1 c. milk, then stir into the starter. Cover loosely.

Day 6-9: Stir once daily til smooth.

Day 10: Combine 1 c. each of flour, sugar, and milk and stir into starter til smooth. Divide into 4 portions of about 1 c. each. Keep one and continue with feeding schedule. Give 2 portions to worthy friends, along with feeding instructions (starting with Day 1) and bread recipe. Use the remaining starter in your own baking.

Amish Bread

1 c. Amish Starter
2/3 c. veg. oil
3 eggs
1 c. sugar
2 c. flour
1 1/2 t. baking powder
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. vanilla
Optional: chopped nuts, chocolate chips, coconut, shredded carrots or zucchini, rolled oats, wheat germ, citrus zest or fresh or dried fruits.
Use to taste Total measurements should not exceed 3 cups. This will produce a dense, fruit-cake-like texture; 1/2 c. to 1 cup makes a cake-like texture and 2 cups produces a coffee-cake-like density. Makes 10 servings

Beat together the starter, oil, eggs and sugar. Stir together the dry ingred. just til mixed. Stir the dry into the wet just til mixed. Fold in any optional ingredients. Spoon batter into 2 well-greased and floured loaf pans and bake for 45-50 mts. at 350. Bread is done when you tap it and it sounds hollow. Cool in pans 10 mts. before removing. For naking in bundt or 13x9 pan, bake 40-50 mts.