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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 #78192
Bob (North Dakota) says:
At what temp. Do you bake it? How long do you bake it?
#78212
Phyllis (Virginia) replies:
Bob, this is just the "starter" for the bread; the starter alone takes about 10 days preparation before you actually make the bread. You will have to get another recipe for Amish Friendship Bread which will ask you to mix this starter with other quick bread-type ingredients such as eggs, milk, flour , oil, vanilla pudding, baking soda and powder, cinnamon, etc.
#155682
Shelly Monet (Maine) says:
For those looking to make a gluten-free alternative, making the starter follow the same steps, just use gluten free flour. The actual baking of the bread may need to be altered slightly, but the starter is made the same way! Hope this helps!
#170646
Becky (Kentucky) says:
I put this starter in banana bread, pancakes, yellow cake and more. It makes everything wonderful.
#175789
CatRob (Alabama) says:
Best Banana Nut Bread Ever! I used freezer Ziplocs instead of a bowl.
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1 cup Potato Starch (NOT flour...starch)
1 cup corn starch
1/2 White Rice Flour
1 Cup Tapioca Starch
1 tsp Xanthan gum
You can play around with the flour recipe depending on what you have. Just remember that the White rice makes a gritty texture when used on its own. I made Christmas cookies with variations of this GF flour recipe and everyone LOVED them. In fact, I was asked what my "secret" was...I hadn't told them they were GF. So, revealed the secret and was told those cookies were BETTER than ever. This recipe for flour subs at a 1 to 1 ratio for ANY recipe. :-)