When you are given a starter in a bag its usually about 1 cup of starter. Hence it will be
1/3 cup flour
1/3 cup sugar
1/3 cup milk
1/2 tablespoon yeast
I have used this many times, as the recipe goes, if you do not want to pass along any more bags, I think it is 3, then just do not put in the last 3 cups of flour, sugar, milk. I hopes this helps you out.Good luck.
My recipe is the same as Robin's. But, in making it throughout the years, I have changed by adding different flavor puddings, choc. chips, coconut, and different flavorings besides vanilla. It gives you something to change up besides the plain for a change. Just experiment with different things that you like.
By Robin from Washington, IA
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
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. (02/21/2008)
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