Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
|Time:||10 Days Preparation Time|
1 Hours Cooking Time
By Melodie Dearolf from Lancaster, Pa
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Is my Amish friendship bread OK being left out on the counter until I add the other ingredients on the 5 day? That is when I add the sugar, milk, and flour again. After that do I still leave it out until the 10th day when I add the stuff again?
By stacey from North Charleston, SC
In answer to your posted question, yes it is! I've made many of these breads and they are wonderfully tasteful! If you'll scroll down to check out the archives section, they also have one posted titled: Friendship Bread by mkymlp, It is made without using the starter and is just as tasty and moist without going to all the trouble. I've made quite a few this way also and really can't tell the difference. It makes 2 loaf pans or one 9" x 13" pan.
I need the Amish Friendship bread starter made without yeast.
By Jody Moon
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.
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.
I am looking for the recipe for the starter for friendship bread. You know, the one you feed everyday, then pass starters off to your friends and they do the same and on and on. I love this and it's fun. Then on a certain day after feeding it, you add more ingredients and make loaves of bread! The one I used to have makes like a cinnamon bread. Does anybody know what I am talking about? I would appreciate it!
By ann from OH
Amish Friendship Bread Starter
"Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends."
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45
degrees C)3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
1.In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, 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 mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2.On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3.Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Overall, this bread has so many calories that I personally cannot eat this.
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Mix in a large, sealable zip lock baggie with wooden spoon. Do not use metal spoon or bowl. Remove all air. Do not refrigerate.
Does anyone out there have the ingredients to "START" the Amish Friendship Sweet Bread? Or you may know it as "Herman the Cake". I remember it from the early 1980's. It was a fun thing to have and share.
I would like the starter recipe for Amish Cinnamon Bread.
Day One: Combine yeast, warm water and a pinch of sugar in a cup. Allow to stand a few minutes until it begins to foam.
A few years ago I received a bag of sourdough starter and a recipe. You added flour and milk to the mixture one day and kneaded the next for some period of time.