Sunday, March 18, 2012
Amish Friendship Bread
While I was visiting teaching a dear friend last month, we ended up chattering away about Amish Friendship Bread. Neither of us had eaten/ made it for a very long time. I honestly think I was in junior high or so and my mom wasn't the biggest fan because it had to sit out on the counter for so long. And it takes a lot of work to keep up with the thing because most recipes make it sit out for 10 days and then you have to stir or add something to it every day.
I found a much easier recipe that doesn't require the 10 day sitting thing (only a few). And it doesn't smell nearly as bad--it didn't bother my husband at all. I could still smell it though... thank you Baby Bunny. It was delicious and did not last long at our home. :)
BTW: I could not stand the thought of that much oil--I used applesauce. I did use regular sugar--I had no idea if splenda would work or not.
First you have to make the starter.
1 pkg (2 1/4 t.) yeast
1 c. warm water
1 c. flour
1 c. sugar
Dissolve the yeast in warm water in a mixing bowl. (It can NOT be metal!) Let stand for 10 minutes. Whisk in flour and sugar until smooth. Measure 1 c. starter mix into each 1 quart ziplock bag. And then follow the directions (poem) for Amish Friendship Bread.
Tho' it may seem kind of small, this simple bag of dough,
It's really like true friendship that with time will grow.
Keep it somewhere warm, and squish it every day,
Until you wish to share it with friends a long your way.
Then just add 1 c. each of flour, sugar, and water.
Stir and mix it all about until you have smooth batter.
Measure 1 c. each into quart zip bags,
Give them to friends you know--don't forget the tags.
But if you let a week go by, and do not share at all,
This simple dough, like friendship, will ferment and spoil.
So let this dough remind you, this lesson be not spared,
Friendship can never grow if it is never shared!
1/2 c. starter
1/2 c. oil
2/3 c. sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 c. flour
2 t. baking powder
1 t. cinnamon
1 pkg instant vanilla pudding
In a large bowl, stir the starter, oil, sugar, eggs, and vanilla until well blended. In a different bowl, stir together all of the remaining ingredients. Add to the "wet" and mix/ beat until smooth. Pour into 2 greased loaf pans. Bake at 350*F for 30-40 minutes (toothpick test). Cool for 10-15 minutes in pan then on cooling rack. Enjoy! :)
For your information: I ended up throwing away the starter bag sitting on the counter. It was beginning to separate and look weird and smell really bad. Apparently--like the poem suggests--it doesn't last super long.