Can you freeze the starter for amish bread?

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

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

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

I have frozen the starter on a number of occasions and it still works even after 6 months in the freezer.

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!

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

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!

I am also on gluten-free diet and am planning to experiment with this with gluten-free ingredients. There must be a way to do this. Glad I am not alone with this puzzle.

It says one packet of active dry yeast, but I find that they are different size packets. Can anyone clarify how much yeast is required for this recipe? Thanks!

Hi Sean,

1/4 oz = 2-1/4 tsp. = 1 cake fresh yeast or 1 packet active dry yeast.

-- CM

l love this bread.My family also loves it. We have it more around the holidays.

I have made this twice now and the first time I put Almond extract in by mistake and IT WAS WONDERFUL.. Need that large box of Vanilla Instant Pudding, really makes it moist. I cook them for exactly 1 hr. and that dark golden crust is the best! Going to use a Brownie pan next so I can get more of that crust!! YUM

The above recipe is for the starter only. My recipe is slightly different. On day 5 you add 1 cup flour, 1 cup sugar, and 1 cup milk. Days 6-9 you stir the mix. On day 10 add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk and stir well. Now take 4 cups of that mix out for starters. (Seal each cup individually in one gallon bags). Now to what is left add 3 eggs, 1 cup sugar, 1 tsp baking powder, 2 tsp cinnamon, 1 cup oil, 1/2 tsp vanilla, 1/2 tsp baking soda, 1/2 cup milk, 1/2 tsp salt, 1 large box of instant vanilla pudding, 2 cups of flour. Mix very well. Split the batter into two loaf pans that you prepared with non stick spray and dusted with 1/2 cup sugar mixed with 2 tablespoons of cinnamon. Sprinkle sugar and cinnamon of top of batter also. Bake at 325 for 1 hour

I made my starter last night and when I got home for work it still had not started bubbling. What did I do wrong. I followed the recipe. Does it take longer in different parts of the country depending on the temperature?

Diane, if your yeast did not bubble, the yeast is too old or the liquid too hot and it killed the yeast. You can test the yeast first in a cup of warm water (think warm like baby's bath water) with a bit of sugar added. If it does not foam up within 5 - 10 minutes, throw out the yeast and buy new.

You can increase the thickness of the sugary crust on your bread as follows. After you have greased and spread the cinnamon and sugar around on the inside of the pan. Respray the crust with butter flavored non-stick spray then recoat with additional sugar and cinnamon mixture. Yum, yum!

My culinary arts teacher lied to me! She said I'd never find a recipe to make the starter at home, but this is perfect! Take THAT Mrs. J!

Is it possible to make a similar bread using yeast rather than making a starter that takes several days?
Thanks for your advice.

Hi Jo,

If you plan to use regular yeast, it's easier to follow a standard recipe, since most of the steps in this recipe will no longer apply.

Try Perfect Refrigerator Rolls. If the recipe makes too much, freeze half.

Hope this helps!

-- CM

My amish bread starter I had was where u put in 5, 1 gal bags an u mush the bags feed them and every ten days ur baking bread. I have recipe just missed placed my starter kit. Very very good amish bread. Star rate 10 do it it's the best