Amish Friendship Bread Starter
.25 ounce active dry yeast (or 1 packet)
¼ cup warm water 110° F/45° C
1 cup flour
1 cup sugar
1 cup milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.
Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand at room temperature until bubbly. Consider this Day 1 of the 10-day cycle. For the next 10 days, handle starter according to the instructions for Amish Friendship Bread.
The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.
Your yield may exceed 4 cups depending on the temperature of your kitchen and eagerness of your starter. If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.
NOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If the bag starts to puff up, let some of the air out.
Day 1: Do nothing.
Day 2: Mash the bag.
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl.
Add 1 cup flour, 1 cup sugar, 1 cup milk.
Measure out 1 cup of batter into 4 separate 1-gallon Ziploc bags.
Keep one of the bags for yourself, and give the other bags to 3 friends along with the recipe.
AMISH FRIENDSHIP BREAD
1 cup Amish Friendship Bread Starter
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 large or 2 small boxes vanilla instant pudding
Preheat oven to 325° F
In a large nonmetal mixing bowl, add ingredients as listed.
Grease two large loaf pans or 6 small loaf pans.
Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon (this step is optional)
Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
Bake for one hour (45 minutes for small loaves) or until the bread loosens easily from the sides and a toothpick or knife blade inserted in the center of the bread comes out clean.