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| AMISH FRIENDSHIP BREAD (STARTER) | |
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1 pkg. active dry yeast 1/4 cup warm water 1 cup flour 1 cup sugar 1 cup warm milk (110°F) Making the starter: Day 1: Soften active dry yeast with 1/4 cup warm water for 10 minutes. Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate. Days 2, 3, and 4: Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day. Day 5: At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in your own recipe which calls for starter. Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate. Days 6, 7, 8, 9: Stir with wooden or plastic spoon until smooth. Do this once each day. Day 10: Repeat. | |
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recipe reviews #23147
Meghan (Texas) says:
I am gluten-free and plan on expiramenting with this recipe to adapt it to my gluten-free diet. There are many different mixes of flours (rice, bean, and other grains) that when used in combination can mimic wheat. With the addition of xantan gum for structure, you can make almost any wheat recipe into a gluten-free one. Check out any cookbook by Bette Hagman for tons of good info and recipes!
#15002
Debbie says:
Can this be made with gluten free flour? Or is there an ingredient to add to use g.f. flour? Sometimes the stickiness of the gluten in wheat flour has to be replaced with something called guar gum, I believe. Please advise? Thank you!
#18027
Cooks.com replies:
Hi Debbie,
You will eventually need to add plain flour if you're making bread; bread requires gluten in order to create structure enabling the bread dough to rise. Without gluten, you will instead have cake.
-- CM
You will eventually need to add plain flour if you're making bread; bread requires gluten in order to create structure enabling the bread dough to rise. Without gluten, you will instead have cake.
-- CM
#12269
Tamara says:
I have frozen the starter on a number of occasions and it still works even after 6 months in the freezer.
#10862
tammy dolph says:
I tried to make this bread but it turned out rather NON sweet and it was not moist. What did I do wrong and why did it taste like this. I tried some Amish friendship bread at sommeone elses house and it was sweet moist and had a great crust on it. HELP
Tammy Dolph
Tammy Dolph
#29027
Cooks.com replies:
Hi Tammy,
This recipe is just for the starter (sort of like yeast) that you add to another recipe of your choice. If you want to make a sweet bread using Amish starter, add it to a recipe for sweet bread. It's best to use a special recipe designed to be used with Amish Friendship Starter, Herman Starter, etc., until you're familiar with using it.
Happy Baking!
-- CM
This recipe is just for the starter (sort of like yeast) that you add to another recipe of your choice. If you want to make a sweet bread using Amish starter, add it to a recipe for sweet bread. It's best to use a special recipe designed to be used with Amish Friendship Starter, Herman Starter, etc., until you're familiar with using it.
Happy Baking!
-- CM
#1689
starla says:
Can you freeze the starter for amish bread?
#10693
Cooks.com replies:
Hi Starla,
It would really weaken it, but yeast can be frozen so you should be able to do this with the starter. A better way would be to dehydrate it first (then it would be freeze dried). Spread it thinly on a sheet of wax or parchment until dried in a low temperature oven or in a dehydrator. Process in a food processor to make a powder and store in an airtight container.
It's easier to refrigerate the starter and renew it every few days!
-- CM
It would really weaken it, but yeast can be frozen so you should be able to do this with the starter. A better way would be to dehydrate it first (then it would be freeze dried). Spread it thinly on a sheet of wax or parchment until dried in a low temperature oven or in a dehydrator. Process in a food processor to make a powder and store in an airtight container.
It's easier to refrigerate the starter and renew it every few days!
-- CM
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