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Amish Friendship Bread


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  • starter bag of batter
  • 3-1/2 c sugar divided
  • 4-1/2 c flour divided
  • 3 c milk divided
  • 3 eggs
  • 1 c oil
  • 1/2 t vanilla
  • 2 t cinnamon
  • 1/2 t salt
  • 1-1/2 t baking powder
  • 1/2 t baking soda
  • 1 large box instant pudding (chocolate or vanilla)
  • 1 c raisins or chestnuts optional



Step 1

Starter bag: do not refrigerate, let out air that gets in.
Day 2 mash the bag
Day 3 mash the bag
Day 4 Mash the bag
Day 5 Mash the bag
Day 6 Add 1c flour, 1c sugar, 1c milk to bag and mash
Day 7 Mash the bag
Day 8 mash the bag
Day 9 mash the bag
Day 10 pour entire contents into a non metal bowl. Add 1-1/2c sugar, 1-1/2c flour, and 1-1/2c milk. Mix well. Measure out 4 seperate batters of 1cup into 4 seperate gallon size ziploc bags. Keep a starter for yourself and give the other 3 bags to friends along with this recipe. NOTE: if you keep a starer, you will be baking bread every 10 days!!! Should the recipe not be passed onto a friend on the first day, be sure to tell them which day the bag is on when given to them. The 1st day is the day after you make the bread.
Baking instructions: Preheat oven to 325 degrees. To the remaining batter in the bowl, add 3 eggs, 1c oil, 1c sugar, 1/2c milk, 1/2t vanilla, 2t cinnamon, 1/2t salt, 1-1/2t baking powder, 1/2t baking soda, 2c flour, 1lg box instant pudding (chocolate or vanilla), optional 1c raisins, or chestnuts). Grease 2 large loaf pans or 5 mini loaf pans. In seperate bowl mix 1/2c sugar, and 1-1/2t cinnamon. Dust the greased loaf pans with half the mixture. Pour batter evenly into pans. Sprinkle remaining sugar mixture on top. Bake for 1 hour. Mini loaf pans check in 50 minutes. Cool until bread loosens slightly from the sides of pan.

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