Wednesday, January 13, 2010


This recipe is one I got from my Neighbor Aimee... I received a start last year and we made it quite a few times... It's SO yummy!  I had to ask if anyone had one to share and lucky enough, my friend had the recipe!


  • 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 5; stir starter with a spoon. Day 6; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 7 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)                                                                                                                                                                                                                   HERE IS THE PAPER YOU CAN PRINT OFF TO GO WITH THE STARTS THAT YOU GIVE TO FRIENDS:

    Amish Friendship Bread
    *Do not use metal anything
    *Do not refrigerate
    *If any air gets into the bag, let it out.
    *It is normal for the batter to thicken, bubble and ferment.
    * Make sure you have all the ingredients below when it’s time to add them
    Day 1: This is the day you receive the batter - so do nothing.
    Day 2: Squeeze the bag to mix the batter.
    Day 3: Squeeze the bag.
    Day 4: Squeeze the bag.
    Day 5: Squeeze the bag.
    Day 6: Add 1 cup of flour, 1 cup of sugar and 1 cup of milk right into the bag, careful for any leaks or tears. Mix the contents by squeezing the bag.
    Day 7: Squeeze the bag.
    Day 8: Squeeze the bag.
    Day 9: Squeeze the bag.
    Day 10: Follow Instructions below:
    1. Pour the entire contents of bag into a large NON-METAL bowl
    2. Add 1 ½  cups of flour, 1 ½  cups of sugar and 1 ½  cups of milk.
    3. With a wooden spoon, mix the ingredients together.
    4. Measure out four (4) 1-cup starters into large gallon size ziplock bags. If you’d like keep one starter for yourself, and give the other three starters to your friends along with a copy of these instructions.
    5. Preheat Oven to 325 Degrees

    To the remaining batter in the bowl, add
    1 Cup of Oil (or ½ Cup Oil & ½ Cup Applesauce)
    1 Cup of sugar
    ½ teaspoon vanilla
    3 large eggs
    1 1/2 teaspoons of baking powder
    2 teaspoons of cinnamon

    1/2 Cup of milk
    1/2 teaspoon of baking soda
    ½  teaspoon Salt
    2 Cups of flour
    1 large Box (or 2 small boxes) of vanilla pudding (the powder stuff).

    In a separate bowl, mix ½ Cup of sugar and an additional 1 ½  tsp. cinnamon to create a cinnamon sugar mix.

    Grease two loaf pans (glass preferred but metal ok). Sprinkle the cinnamon/sugar mixture into the bottom and on sides. Pour the batter into the pans. Sprinkle top with the remaining sugar and cinnamon mixture.

    Bake at 325 degrees for 1 hour.
    Cool until bread loosens from pan evenly – about 10 minutes.  Turn out onto Cooling rack or serving dish.  Serve warm or cool.

    If you keep a starter for yourself, you will be baking it every 10 days.  The bread is very good and moist!  Only the Amish know how to create the “Starter”  so if you give them all away, you’ll have to wait until someone gives you one back.

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