Directions: |
Directions:On Day 1: In a small bowl, dissolve the yeast in warm water. Let stand for 10 minutes. In a 2 quart glass or plastic bowl, combine 1 cup sugar and 1 cup flour. Mix thoroughly with a wooden or plastic spoon (don't use metal spoon or electric mixer). Slowly stir in 1 cup milk and the dissolved yeast mixture (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper, or plastic wrap.
Note: You may also place the mixture in a large Ziploc bag and seal (instead of using a bowl). When the recipe states you are to stir the mixture each day, you would instead mash the bag to accomplish the stirring process. Be sure to let the air out of the bag if it gets too puffy.
Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir using a wooden or plastic spoon.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon. Remove 3 cups of mixture and give one cup each to three friends (I use a Ziploc bag for each friend). Save remainder for yourself. |
Directions: |
Directions:In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared (see below note for cinnamon-sugar mixture) 9" x 5" loaf pans. Bake in preheated 350 degrees oven for 40 to 45 minutes or until a toothpick is inserted into the middle of the loaf and it comes out clean.
Note: Raisins, chopped apples, crushed pineapple (drained), coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to the batter before baking.
Note: Cinnamon-sugar mixture: 1/2 cup sugar and 1 1/2 tsp. cinnamon mixed together. Once you dust the loaf pans with this sugar mixture, the remaining amount may be sprinkled on top of the mixture after it is poured in the loaf pans prior to baking. |
This recipe for Amish Friendship Bread is from