Directions: |
Directions:Do not use any type of metal spoons or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out.
It is normal for the batter to rise, bubble, and ferment.
Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag.
Day 2: Squish-squash-mush the bag
Day 3: Squish-squash-mush the bag
Day 4: Squish-squash-mush the bag
Day 5: Squish-squash-mush the bag
Day 6: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Squish-squash-mush the bag.
Day 7: Squish-squash-mush the bag
Day 8: Squish-squash-mush the bag
Day 9: Squish-squash-mush the bag
Day 10: BAKING DAY! Mix and divide the starter as follows:
Pour entire contents of bag into large non-metal bowl and add: 1½ cup flour, 1½ cup sugar, 1½ cup milk.
Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate Ziplock bags (one gallon
size). Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.
Pre-heat oven to 325°. To the remaining batter in the bowl, add above ingredients.
Grease or butter 2 large loaf pans and mix an additional ½ cup sugar and 1½ tsp cinnamon. Dust the
greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top
with remaining sugar mixture.
Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.
If bag isn't passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when
given to them. If you keep a starter bag for yourself, you will be baking every 10 days. |
This recipe for Amish Friendship Bread is from