Directions: |
Directions:Day 1: In a glass bowl, mix the starter ingredients. Leave on the kitchen counter uncovered, don't refrigerate. Day 2-3 and 4 : Stir well with a wooden spoon. Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar. This is called "feeding the starter." Day 6, 7, and 8: Stir with a wooden spoon. Day 9: Stir and add another cup of sugar, milk, and flour. Stir well. Days 10 and 11 stir well. Day 12: ladle 1 cup of starter into each of 4 containers and refrigerate. Use one to make the bread, keep one for your use another time, and give the other to two friends. Now you are baking! If you don't bake on this day, add 1 teaspoon sugar to each mixture and refrigerate. The sugar will feed the yeast and keep it alive. Date the jars, and every 10 days remove the starter from the fridge, transfer it to a bowl, and feed it the usual combination of 1 cup milk, sugar, and flour. Leave it outside the fridge uncovered for 2 days then either bake it or divide it among friends, and always save some for yourself.
To make bread:
Preheat oven to 350º. Grease two loaf pans. In a large bowl beat starter, eggs, oil, and vanilla. Add the dry ingredients and blend. Fold in the nuts and apples and transfer to prepared pans. Bake for 50 minutes and remove from oven. Allow the bread to cool for 10 minutes, then tip out onto a rack to cool. |
This recipe for Amish Bread is from