Preheat oven to 325 degrees F. Grease 2 loaf pans. Coat insides with mixture of the cinnamon and sugar, reserving some for sprinkling on top of loaves. Add remaining ingredients to starter. Divide batter into bread pans and sprinkle tops with reserved cinnamon and sugar mixture. Bake for 1 hour.
By Robin from Washington, IA
Unless someone gave you the starter, you must make your own containing yeast. Following is the starter, then you just add milk, sugar and flour after it is started.
Amish Friendship Bread Starter
(Always use a wooden spoon. Or use the bag method.)
Day 1: In small bowl combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast. Cover loosely and let stand at room temperature until bubbly.
Days 2 through 4: Stir with wooden spoon. Or use the bag method.
Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
Days 6 through 9: Stir with wooden spoon. Or use the bag method.
Day 10: Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread; give 3 cups to friends, along with this recipe. Store remaining starter in a container in refrigerator and begin 10 day process again.
You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Yields 6 cups starter.
Amish Friendship Bread
Grease and sugar 2 loaf pans; pour in batter; sprinkle with sugar and cinnamon.
Bake 1 hour at 325 degrees F.
In the past, I used the recipes that are posted. Now I use this recipe. This Friendship Bread tastes like the one made with the starter, without all the waiting.
Preheat oven to 325°F. Grease two loaf pans.
Mix oil and sugar, add eggs and vanilla; beat. In separate bowl, mix together all the dry ingredients, including walnuts. Add dry mix alternately with milk until well blended.
Mix 1/3 cup sugar and 1 tsp. cinnamon together in small bowl. In two greased loaf pans, sprinkle mix on the sides and bottoms of the pans. Save some to sprinkle on top of loaves.
Pour batter into prepared pans, sprinkle top of loaves with the sugar/cinnamon mix. Optional, sprinkle chopped walnuts on top. Bake for one hour or until tested done. Cool in pans for 10 minutes. May be served with whipped cream or vanilla ice cream.
Freezes well. Tightly wrap cooled loaves in plastic wrap, then in foil before freezing.
Many thanks to Robin for the recipe. My niece had a tonsillectomy and it gave her and her sisters something to look forward to doing each day for 10 days! One question however....how do you proceed to reuse this starter for another batch? Do you just squeeze for 5 days again, then add ingredients, or do you add to it right away? Thanks for your help. (04/01/2008)
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