Sweet Friends!
First off, let me say that many people snub their nose to participating in this “chain recipe”. After making it tonight, I am thinking it is the way to go! Unless you are originating the chain with the starter yourself, it is practically painless to pull of this sweet bread. AND, there are tons of variations to use with this sourdough starter. I am hooked now… bring on the friends!
Well, I have only eaten Amish Friendship Bread once a long time ago. All I remember was that it was really good. That same day I went home with my own starter bag, only to completely forget to do anything else with it. Hence, this is my first time ever actually “following through” with the recipe. To be completely honest, I almost didn’t make this one either. I was already about 36 hours after the 10 day mark; however, some internet research re-assured me that it would be ok to use.
Amish Friendship Bread
The bread was fabulous, not to mention very easy to combine and bake. It baked perfectly in exactly one hour (as the directions stated). Now I have 4 more starters, and 10 days to make tonights two loaves last. I do plan to use one of the starters in the morning to make some Amish cookies. I will certainly post those results tomorrow.
Amish Friendship Bread (a.k.a. Sourdough Starter)
(You either need a friend with a starter, or to make your own. I found several decent looking recipes in my searches)
Ingredients:
- 1 cup sugar
- 2 tsp cinnamon
- 2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 – (5.1 oz) box instant vanilla pudding
- 1 cup Amish starter
- 3 eggs
- 1/2 cup oil
- 1/2 cup applesauce
- 1 tsp vanilla
Topping:
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
Directions:
Pre-heat the oven to 325 degrees. Grease two 9 x 5″ loaf pans and dust bottom and sides of pan with cinnamon sugar mixture.
In a large bowl, combine all dry ingredients, make a well in the center of the mix and set aside. Combine the wet ingredients and mix well, pour into well of the flour mixture and stir until batter is well combined, but don’t over-mix. Pour batter evenly into pans and sprinkle with remaining cinnamon sugar. Bake for one hour, or until toothpick comes out clean. Allow to cool in pans for about 10 minutes, then remove and serve, or cool completely and store in a airtight container.
*I always store my sweet/quick breads in the refrigerator. I think they taste better that way.
**I read numerous reviews stating you can freeze the starter, defrosting it in the fridge for 3 hours, then continuing with the proper daily sequence.
View from the top!
I love Amish Friendship Bread! I used to make the starter and then pass it around, but I had to stop because not enough people would accept my gift of this wonderful batter! I think you’re right: way too many people snub this chain, but I think Amish friendship bread is one of the best treats!!
I never thought that I would have interest in completing this. But it was so easy! I like the not rising part… I live in humid Florida and breads just don’t rise well here.
I love this bread! I’ve had it many times before. I think I may have a recipe for the starter…
I’ve had and made this before…it is super easy and oh, so tasty! My fave is the original cinnamon.
Terrific photos.
~ingrid
I remember once when my family moved to a new neighborhood and one of our neighbors gave us this bread…. it sat in our fridge for a week and then my mom through it out. I thought we were going to be cursed for life.
Anyways, looks yummy!
How do I not waste this batter I am stuck wtih four bags and bake what I have on hand?
You can freeze the batter. To defrost, place it in the fridge for three hours, then remove and follow the same schedule you were on prior to freezing. When I freeze mine, I place the bag flat on a baking sheet until it is set, then I have a flat bag that is easier to store.
I made my first Amish Friendship Bread this week. I am making new starter, but I want to make one with less or NO sugar. Any ideas? Thanks.
I suppose you could use some splenda… or cut down to 3/4 cup sugar. I think usually you can 1/4 or 1/3 less the sugar without altering the results too much. I can’t see not using any sugar though. There are some other subs like agave nectar and things…but this is not my specialty!
Terri Guenard: Next time you make it, out of the 1 cup of starter that you would usually save for yourself, only save 1/2 cup + 2 Tbsp. Toss, freeze or give away the other 3 bags. On day 6 add 1/2 cup + 2 Tbsp each of flour, milk, and sugar then on day 10 add 3/4 cup + 2 Tbsp of each. Take out 1/2 cup + 2 Tbsp of starter for yourself and make the bread as usual with the remaining starter in your bowl. This way you only save enough to keep making the bread for yourself.
Catherine: When adding to the starter on days 6 and 10 you have to use sugar. A substitute wouldn’t work. BUT when you’re making the bread on day 10 you can substitute an equal amount of applesauce in place of the sugar…a lot healthier and it makes the bread a little more moist.
I love this bread, and my mother made it for our family often when I was growing up. She told me once that the only way to get rid of the starter was to take it outside and shoot it. I can’t help but laugh everytime I am reminded of this recipe. Thanks.
@K Kay
That’s hillarious! And so true! They have been given away at my work so many times, even the slight mention of them and people gasp… I think we all have a freezer load of the starters!