Ok, my first attempt with bread was this Amish Friendship Bread!
A wonderful cake like bread, you know like in Banana Nut Bread, not really earthy sourdough bread, but a sweet bread.
A colleague of mine, from my previous life as a Speech-Language Pathologist, was getting ready to move halfway across the country so she shows up at work with all these ziploc baggies full of yellowish mush with instructions for 10 days worth of mushing!!!
So of course I jump on it! I am always up for cooking and delighted to have my very own bag of homegrown yeast mush!
Well, that bag of yellowish mush was the result of her starter. So, unless I decided to make bread every 10 days for the rest of my life or hold on to the one special bag of yellow mush in my fridge forever I needed a different game plan. Luckily, another colleague came up with the entire recipe from starter (ha! ha!) to finish. (sorry, I couldn't help myself!)
So, let's begin with making our starter for our Amish Friendship Bread (trust me this is well worth it!).
Amish Friendship Bread Starter
adapted from The Times-Picayune newspaper Culinary Q & A with Constance Snow
- 1 pkg. active dry yeast
*note most tap water turned all the way to max hot is 105 to 115.
Day 2: Time to feed the starter!!! They sure are hungry little boogers!
You will need:
- 1 C. flour
- 1/2 C. sugar
Ok, so, hopefully now you are ready to make your Amish Friendship Bread starter! So head to the kitchen and get your starter started (sorry I had to do it again) and tomorrow I will bring you up to speed on the rest of the days of your friendship bread, including baking!