Ingredients: |
Ingredients: 1 c. friendship starter, at room temperature
3 eggs
2/3 c. vegetable oil
3 tsp. vanilla
2 c. unbleached, all-purpose flour
1 c. sugar
2 tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans
2 med. apples, peeled and finely chopped
Friendship Starter:
2 c. unbleached, all-purpose flour
2 c. warm water
1 pkg. active dry yeast
2 c .milk, divided
2 c. unbleached, all-purpose flour, divided
2 c. sugar, divided
|
Directions: |
Directions:Preheat oven to 350º. Grease two 9 x 5” loaf pans. In large mixing bowl, beat together starter, eggs, vegetable oil and vanilla. Add dry ingredients and blend. Fold in nuts and apples and transfer batter to prepared loaf pans. Bake for 50 minutes and remove from oven. Allow bread to cool for 10 minutes, then tip onto rack to finish cooling completely. Yields 2 loaves.
Friendship Starter:
Day 1: In glass or ceramic bowl, combine first 3 ingredients thoroughly. Leave on counter uncovered; don’t refrigerate.
Days 2, 3 and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 c. milk, 1 c. flour and 1 c. sugar. This is called feeding the starter.
Days 6, 7 and 8: Stir with wooden spoon.
Day 9: Stir and add another 1 c. milk, 1 c. flour and 1 c. sugar. Stir well.
Days 10 and 11: Stir well.
Day 12: Ladle 1 c. starter into each of 4 containers and refrigerate. Use one to make the bread recipe, keep one to use another time and give the other two to friends.
Date the jars, and every 10 days, remove the starter from the refrigerator, transfer it to a bowl and feed it the usual combination of 1 c. each of milk, flour and sugar. Leave it out of the refrigerator uncovered to 2 days, then either bake it or divide it among friends. Always save some for yourself. |
This recipe for Friendship Bread is from