Amish Friendship Bread w/ Starter (Cheryl Tite Snyder)

Amish Friendship Bread w/ Starter  (Cheryl Tite Snyder)

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  • Prep Time


  • Total Time


  • Servings



  • Amish Friendship Bread Starter

  • 1

    (.25 ounce) package active dry yeast

  • ¼

    cup warm water (110 degrees F/45 degrees C)

  • 1

    cup all-purpose flour

  • 1

    cup white sugar

  • 1

    cup milk

  • In a small bowl, dissolve yeast in water. Let stand 10 minutes.

  • In a 2-quart 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.


Amish Friendship Bread Day 1: Do nothing, this is the day you receive the batter, the bag is dated Day 2: Mash the bag Day 3: Mash the bag Day 4: Mash the bag Day 5: Mash the bag Day 6: Add to the bag 1 cup of flour, 1 cup of sugar and 1 cup of cold milk. Mash the bag Day 7: Mash the bag Day 8: Mash the bag Day 9: Mash the bag Day 10: Follow the directions below: * Pour entire contents of the bag into a NON-metal bowl * Add 1 1/2 cups of flour, 1 1/2 cups of sugar and 1 1/2 cups of milk * Write the date on 4 gallon size Ziploc bags * Measure out 4 separate batters (1 cup each) and put into the 4 Ziploc bags Keep a bag for yourself and give the other three bags to friends along with a copy of the recipe. NOTE: If you keep a starter, you will be baking every 10 days. However you can freeze a starter. The cycle begins when the starter is thawed. Preheat oven to 325 degrees. Grease 2 large loaf pans. Mix in a separate bowl: ½ cup sugar 1 ½ tsp cinnamon Use half of mixture to dust greased pans. To the remaining starter in the bowl add: 3 eggs 1 cup of oil (or ½ cup oil & ½ cup applesauce) ½ cup of cold milk 1 cup of sugar 2 tsp cinnamon ½ tsp vanilla 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 2 cups flour 2 small boxes (or 1 large box) of instant vanilla pudding (can be any flavor you want) Optional: 1 cup of raisins or chopped nuts Pour batter into pans. Do not fill past ½ full. Sprinkle remaining sugar and cinnamon over the top. Bake 1 hour. Cool until bread loosens from sides, about 10 minutes. Enjoy!


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