While sifting though my recipes, I came across the directions for making Amish Friendship Bread. I had been given a starter years ago when I worked for RCA. We exchanged many recipes while I worked there. Since I only found the directions for maintaining the starter, I googled Amish Friendship Bread and found out how to make the starter. I want to revisit this starter sometime in the future and see if this recipe tasted anything like the one that was passed to me years, ago. If someone else wants to try this recipe, let me know how it turned out for you.
After day 10 my original directions for my starter gave this recipe to try. My original recipe tells you not to refrigerate until after day 10. It also states take out 3 cups starter for yourself and then pass1 cup starter for friends and to the remaining add:
2/3 cup oil
1/4 tsp. salt
2 tsp. vanilla
1 ½ tsp. cinnamon
2 cups flour
1 ½ tsp. Baking powder
2 tsp. baking soda
1 cup sugar
mix by and until smooth, add 1 cup fruit (any kind-drained) example: ½ cup pineapple, crushed and ½ cup raisins.
If I remember right, after the 10 days this starter could be refrigerated and then fed and passed from friend to friend. I can still remember the smell of this starter. Brings back good memories.
Maybe some day when I have time, I will use this starter and try to make a pizza.
I copied the following from the web.
Amish Friendship Bread
This is more than a recipe - it's a way of thinking. In our hi-tech world almost everything comes prepackaged and designed for instant gratification. So where does a recipe that takes ten days to make fit in? Maybe it's a touch stone to our past - to those days not so very long ago when everything we did took time and where a bread that took 10 days to make was not as extraordinary as it seems today.
Amish Friendship Bread is a great bread for the holidays. When you've made your bread, you can give your friends a sample and the starter that made it!
This is the Amish Friendship Bread that gets passed around from friend to friend. It
includes the recipe for the Amish Friendship Bread starter, and gives complete directions for how to make it once your starter is ready. When you pass the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at day one then will use the Amish Friendship Bread Recipe (with the oil, eggs, vanilla, etc.) on Day 10.
Amish Friendship Bread is not just a delicious and sweet bread, it?s also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends and start this wonderful tradition, they?ll thank you for it!
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!
1 pkg. active dry yeast
1/4 cup warm water (110̊F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110̊F)
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 above for Amish Friendship Bread.
Amish Friendship Bread Recipe
Day 1 - receive the starter (the recipe for the starter is below)
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.
Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.
It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.
Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired.
Begin the 10 day process over again (beginning with step 2).
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.