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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Amish Friendship Bread (or Muffins) Recipe

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This recipe for Amish Friendship Bread (or Muffins), by , is from The Prince of Peace Lutheran Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
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Category:
Category:

Ingredients:  
Ingredients:  
Do not use metal spoon or bowl for mixing.
Do not refrigerate batter.
If air gets into bag, let it out or bag will explode.
It is normal for the batter to thicken, bubble and ferment.
Day One-Do nothing.
Day Two-Squeeze the bag.
Day Three-Squeeze the bag.
Day Four-Squeeze the bag.
Day Five-Add 1 cup flour, 1 cup sugar, 1 cup milk, squeeze the bag to mix.
Day Six-Squeeze the bag.
Day Seven-Squeeze the bag.
Day Eight-Squeeze the bag.
Day Nine-Squeeze the bag.
Day Ten-In a large plastic or glass bowl, combine batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix with wooden spoon or spatula. Put 1 cup each into 4-1 gallon size Ziplock bags. Keep 1 starter bag for yourself and give the other 3 to friends along with these instructions.
To the batter remaining in the bowl add:
2/3 cup oil 2 cups flour
1 cup sugar 1/2 cup milk
1 teaspoon Vanilla 1/2 teaspoon baking soda
3 large eggs 1 large box Vanilla Instant Pudding
1/2 teaspoon salt 1 1/2 teaspoon baking powder
2 teaspoon Cinnamon-optional Optional add 1 cup chopped dates, raisins or nuts.

Directions:
Directions:
Pour into 2 well greased and sugared, or cinnamon-sugared, loaf pans, or 24 well greased and sugared muffin pans. You can sprinkle cinnamon sugar on the top if you like. Bake at 325F -loaves 1 hour, muffins 25-30 minutes.
Artisan No-knead Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

 

 

 

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