AMISH FRIENDSHIP BREAD

By Silvermama

AMISH FRIENDSHIP BREAD

Important Notes:
Do not use any type of metal spoon or bowl for mixing.
Do not refrigerate.
If air gets into the bag, let it out.
It is normal for batter to rise, bubble and ferment.

Day 1: Do nothing (this is the day you receive the bread: Date on bag).
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the directions below:
1. Pour entire contents of bag into non-metal bowl.
2. Add 1 ½ cups flour, 1 ½ cups sugar, 1 ½ cups milk.
3. Measure out four separate batters of 1 cup each into 1-gallon Ziploc bags. Keep starter for yourself and give the other 3 to friends along with a copy of this sheet.
4. Preheat oven to 325̊
5. To remaining batter, add:
3 eggs 1 cup oil 1 cup milk
1 cup sugar 2 tsp cinnamon ½ tsp. Vanilla
½ tsp. Salt 2 cups flour 1 ½ tsp. Baking Powder
½ tsp. Baking Soda
1 large box (5.1 oz) instant vanilla pudding
6. Grease 2 large loaf pans and mix additional ½ cup sugar and 1 ½ tsp cinnamon. Dust the greased pans with the sugar and cinnamon mixture.
7. Pour the batter into the 2 pans and sprinkle the remaining sugar mix on top.
8. Bake 1 hour or until done in center. Cool until bread loosens from pan. Turn onto serving dish.

If you keep a starter for yourself, you will be baking every 10 days. You can also freeze the starter.

Options:
Add raisins, nuts, coconut, chopped fruit to batter before baking.
Top with lemon frosting, preserves, powdered sugar, etc.

Ingredients

• Important Notes:
• AMISH FRIENDSHIP BREAD
• 1 cup flour
• 1 cup sugar
• 1 cup milk
• then follow day 10 directions
• Do not use any type of metal spoon or bowl for mixing.
• Do not refrigerate.
• If air gets into the bag, let it out.
• It is normal for batter to rise, bubble and ferment.

Preparation

Step 1

Day 1: Do nothing (this is the day you receive the bread: Date on bag).
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the directions below:
1. Pour entire contents of bag into non-metal bowl.
2. Add 1 ½ cups flour, 1 ½ cups sugar, 1 ½ cups milk.
3. Measure out four separate batters of 1 cup each into 1-gallon Ziploc bags. Keep starter for yourself and give the other 3 to friends along with a copy of this sheet.
4. Preheat oven to 325̊
5. To remaining batter, add:
3 eggs 1 cup oil 1 cup milk
1 cup sugar 2 tsp cinnamon ½ tsp. Vanilla
½ tsp. Salt 2 cups flour 1 ½ tsp. Baking Powder
½ tsp. Baking Soda
1 large box (5.1 oz) instant vanilla pudding
6. Grease 2 large loaf pans and mix additional ½ cup sugar and 1 ½ tsp cinnamon. Dust the greased pans with the sugar and cinnamon mixture.
7. Pour the batter into the 2 pans and sprinkle the remaining sugar mix on top.
8. Bake 1 hour or until done in center. Cool until bread loosens from pan. Turn onto serving dish.

If you keep a starter for yourself, you will be baking every 10 days. You can also freeze the starter.

Options:
Add raisins, nuts, coconut, chopped fruit to batter before baking.
Top with lemon frosting, preserves, powdered sugar, etc.