"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Amish Friendship Bread Recipe

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This recipe for Amish Friendship Bread, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Saturday, August 22, 2009


Do not use metal spoon or bowl for mixing

Do not refrigerate

If air gets into bag, let it out

It is normal for batter to ferment, thicken & bubble
Unbleached flour makes a darker bread

Day 1-the day you receive do nothing
Day 2-squeeze the bag
Day 3-squeeze the bag
Day 4-squeeze the bag
Day 5-squeeze the bag
Day 6-add 1 cup flour, 1 cup sugar, 1 cup milk, and blend well
Day 7-squeeze the bag
Day 8-squeeze the bag
Day 9-squeeze the bag
Day 10-pour batter into a bowl, add 1 cup flour, 1 cup sugar, and 1 cup milk. mix with wooden spoon or spatula.

Pour 4-1 cup starters into Ziplock bags, keep one starter for yourself and give the other three to friends, along with these instructions.

To the remaining batter ADD:

1 cup oil
1 cup sugar
1 tsp vanilla
3 large eggs
1/2 tsp salt
1 large box of instant vanilla pudding
2 cups flour
1/2 cup milk
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
Optional: Add 1 cup of chopped pecans or 1/2 cup raisins

Pour the batter into two large, well-greased and sugared (mix additional cinnamon and sugar) loaf pans. You can sprinkle some extra cinnamon and sugar on top.

Bake at 325 degrees for about 1 hour.
Check at about 45-50 minutes




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