I have been looking and asking around for quite a while now, I used to have a recipe for a kind of bread that takes 10 days to make. You get a large ziplock bag and put 3 ingredients in it, 1 cup of milk, 1 cup of sugar,i am not sure of the ingredients, and close up the baggie and squash the bag working the bag back and forth, up and down and every which way but loose, then lay it on your kitchen counter for about 3 days I think.
Each day working the bag again, after the 3 days you add something else to the bag and squish squash the bag again for another 2 or 3 days. It keeps going like that adding another ingredient or tow and squashing the bag, until all ten days or whatever is over you take out a cup for your next starter or give it to a friend for his or her new starter, or just bake it all up in a bread. Anyone out there that knows this recipe please speak up, none of my family remembers any of this and i was sure my sister in-law gave me this recipe, but oh well, maybe someone will recognize it.
It's called Amish Friendship Bread. Here is a good link to make the starter!
Please let me know if any one has tried this with Splenda and whole wheat flour.
mmmm i love this stuff. we called it 'herman' bread when i was a kid. i may have to go start some now.
Amish Friendship bread, you can find the starter recipe and the bread on the internet using these names.
Here is a sour-dough bread recipe much simpler than that! The recipe sounds long and complicated, but the procedure is really simple, with no kneading involved.
To make the starter:
In a medium-sized bowl mix 1 cup of water and 1 cup of flour (any sort - white, wholemeal or rye. Cover bowl with a clean cloth and set aside (do not refrigerate). Each day mix in 1 tablespoon of water and 1 tablespoon of flour. After 4 - 8 days (depending on the weather) the mixture will start to bubble and smell slightly fermented - a little bit like beer. At this stage the starter is ready to use.
The day before baking:
In the morning, add 1 cup of water and 1 cup of flour, mix and cover with cloth. In the evening make up the bread mixture:
Ingredients: (for 2 loaves)
8 cups flour
2 cups starter
2 tablespoons salt
3 cups water.
Using a large spoon, mix the ingredients together. If the mixture gets too sticky, use wet hands to mix. Cut mixture in half with a wet knife, then place each half into a lightly greased bread tin and pat with wet hands to spread the dough out. Cover with a clean cloth and allow to sit overnight to prove.
The next morning:
Preheat oven to 200 degrees Centigrade. Place bread in oven, then mist the oven with a spray of water (this gives a crunchier crust). Bake for 55 minutes, then turn out onto a wire rack to cool.
1. Use rye flour and add about 1/3 cup caraway seeds.
2. To the bread dough, add any mixture of dried fruit, nuts or spices.
3. Add seeds. (Either to the dough, or scatter on top)
4. Add rosemary and chopped olives, or herbs and crushed garlic.
5. Experiment with other combinations - I have never had a failure with this recipe! You can halve the ingredients to make 1 loaf.
Keep the starter alive for your next loaf by continuing to feed it daily with equal quantities of flour and water. To stop the continuation of the fermentation process, the starter can be refrigerated for about a week without feeding.
(Instead of using a bread tin, you can form the dough into loaves or rolls (Rolls will only take about 20 minutes to bake). Allow proving time before baking.
Amish Friendship 1. Bread Starter
Source of RecipeMy family
Recipe IntroductionNote: DO NOT use metal bowls or spoons and DO NOT refrigerate. List of Ingredients -1 package active dry yeast
-1 cup cup milk
-1 cup flour
-1 cup sugar
RecipeProcedure to make Starter:
-Dissolve yeast in small amount of warm water.
-Mix all ingredients together in an ample sized bowl or jar (it WILL grow).
-This is Day 1 of the starter.
-Day 1: The day you receive the starter - Do nothing.
--Day 2, 3, 4: Stir with wooden spoon.
-Day 5: Add 1 cup each - flour, sugar, milk. Stir.
-Day 6, 7, 8: Stir with wooden spoon.
-Day 9: Do nothing.
-Day 10: Add 1 cup each - flour, sugar, milk. Stir.
-Pour into 3 containers (1 cup each).
-Give 2 containers to friends along with this recipe.
-Keep 1 cup for yourself.
When giving starter away, only half fill the container and provide for some ventilation (ie. small hole in top of jar). The starter does expand and unless the gases caused by the fermenting process are allowed to escape, they will build up and could cause the lid of the container to pop off.
Store the remaining starter in a container in the refrigerator and begin the 10 day process over again when ready. 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.
Amish Friendship Bread Variation 1
1. Source of Recipe
This is a delicious bread that can be adapted many ways. Make it plain or mix in your favorite fruit. Give the starter and recipe as a gift during the holidays.
List of Ingredients
-1 cup starter (see Starter recipe)
-1 cup oil
-2 cups flour
-1 cup sugar
-1/2 cup milk
-1 1/4 teaspoons baking powder
-3 teaspoons vanilla
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon cinnamon
-3/4 cup chopped nuts (optional)
-Preheat oven to 350 degrees.
-Combine all ingredients and mix well.
-Pour into 2 well greased and sugared loaf pans.
-Bake for 40-50 minutes or until done.
-Cool 20 minutes before removing from pans.
Amish Friendship Starter Recipe
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1 cup sugar
1 cup milk
Combine the ingredients in a large deep glass or plastic container.
If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband.
Store at room temperature.
Stir every day for 17 days.
On day 18 do nothing.
On days 19, 20 and 21 stir.
On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk.
On days 23, 24, 25, and 26 stir.
On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk.
You should now have about 4 cups of starter.
Give 2 friends each 1 cup and keep 2 cups for yourself.
Use 1 of the 2 cups in the Amish Friendship Bread recipe and use the other to keep the starter going.
When you give the starter away include these instructions: Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter.
On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir.
On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk.
Pour mixture into large glass mixing bowl; Cover lightly.
The mixture will rise.
On days 6, 7, 8, and 9 stir.
On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
Give 2 friends each 1 cup.
Keep for yourself 1 cup to make Friendship Bread and 1 cup to keep the starter going.
Amish Friendship Bread:
1 cup starter
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2tsp baking powder
1-1 1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.
Combine all ingredients and mix well.
Place batter in well greased and sugared 9x5x3" Loaf pan.
Bake at 350°F for 45-50 minutes.
Cool 10 minutes before removing from pan.
We made something that sounds similar called "Herman Bread". There are loads of recipes available on the web so it should be easy to find. Just recently moved & haven't unpacked all the cookbooks yet or I would post it here for you. Just try searching "Herman Bread" & see what you find. Bake a loaf for all of us!!! (LOL)
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