Directions: |
Directions:NSTRUCTIONS NOTE: Do not use metal utensils, spoons, or bowls. Do not refrigerate starter. DAY 1: MAKE YOUR STARTER Make your starter: Stir yeast into warm water. Let sit for 10 minutes. Stir sugar and flour in a large bowl. Stir in milk until mixture is smooth. Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter. Optional: place mixture in a gallon size ziploc bag and seal, releasing all the air. Store on counter. DAYS 2-4 Stir the mixture once per day, or mash the bag if you're using a bag. DAY 5: FEEDING #1 Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.) DAYS 6-9 Stir the mixture once per day, or mash the bag if you're using a bag. DAY 10: FEEDING #2/BAKING/GIFTING Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.) Reserve 1 cup of starter to continue growing on your counter. Consider today (Day 10) to be Day 1, and repeat these instructions starting with Day 2 tomorrow. Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below). For gifting: Measure out 1 cup of remaining starter and place in a new gallon size ziploc bag (or bowl for gifting). Repeat with a second 1 cup starter. You may have an additional 1 cup of starter, which you can place in a third bag to give OR you can make a second batch of the bread (recipe below). You can also freeze this 1 cup of starter to use in the future (freeze in a gallon size bag). FRIENDSHIP BREAD RECIPE: Preheat oven to 325°F. Grease pan(s) with butter or shortening or spray with nonstick baking spray (the cooking spray that comes with flour in it). Stir baking soda, baking powder, salt, cinnamon, and flour in a medium bowl. Set aside. Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using (see note). Place batter in pan(s). Optionally, you can sprinkle with cinnamon sugar (see note). Bake according to your pan size below, until a toothpick comes out clean. Cool before removing from pan. Pan sizes: Two 4x8-inch or two 9x5-inch loaf pans: 40-50 minutes One 10.5x16-inch loaf pan: 50-60 minutes |
Personal
Notes: |
Personal
Notes: A few notes about the recipe:
I used two 9×5″ loaf pans, so my loaves ended up a little flat. If you have 4×8″ pans, use those. The plain bread can be made plain, or you can add chopped nuts or chocolate chips. It’s yummy both ways. I like to sprinkle cinnamon sugar on top the loaf before baking. It gives a nice crunch. Try not to eat it all in one sitting. RECIPE NOTES PAN SIZES: Check your pan sizes. If your loaf pans are 4x8-inch or 9x5-inch, make two loaves. If your loaf pan is 10.5x16-inches, you can make one loaf. You can also use ONE 9-inch square or 9-inch round cake pan instead of the loaf pans. OPTIONAL FILLINGS/TOPPINGS: Add 1 cup chocolate chips or nuts to the batter. If you're making two loaves, you can divide the batter in half and use 1/2 cup of either chocolate chips or nuts per loaf. I love topping the loaves with a mixture of cinnamon sugar before baking (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon)
|