In order to make Amish Friendship Bread you need a starter.
If you missed the post on Amish Friendship Bread- Making a Starter then check it out so you can follow through and make this amazing cake-like bread and be a great friend and pass along some starters to your baking friends!
So, let's start where we left off and let the 10 days of fermenting begin...
Day 1: Do nothing (possibly the day you receive the starter. dating the bag is helpful to know which day you are on)
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 C. flour, 1 C. sugar, & 1 C. milk, then mush the bag Day 7: mush the bag Day 8: mush the bag Day 9: mush the bag Day 10: pour entire contents of bag into a non-metal bowl and add: 1 ½ C. flour, 1 ½ C. sugar, 1 ½ C. milk
Mix with a whisk. Measure out 4 separate batters of 1 C. each into 4- 1 gallon ziploc bags. Keep one for yourself and give other three to friends along with a copy of this recipe!
Your new starters!
For remaining batter in bowl follow these instructions:
Coating for Pans
1/2 C. sugar 1 ½ tsp. cinnamon
Amish bread starter (remaining batter in bowl) 3 eggs 1 C. oil ( or ½ C. oil and ½ c. applesauce) 1 C. sugar ½ C. milk 1 tsp. cinnamon 1 tsp. vanilla 1 ½ tsp. baking powder ½ tsp. baking soda
½ tsp. salt
2 C.flour 1 large box of instant pudding, vanilla or chocolate or your flavor of choice (I have made this in many different flavors by changing the pudding so get creative, I have used cheesecake, white chocolate and more flavors of pudding, all equally delish) *optional can add nuts, chocolate chips, raisins or other dried fruits
Grease 2 9x5 inch loaf pans and then dust with ½ mixture of: ½ c. sugar and 1 ½ tsp.cinnamon. Save remaining mixture for top of batter.
Mix all Bread ingredients together.
Then pour batter evenly into the 2 coated loaf pans.
Sprinkle tops with remaining cinnamon sugar mixture.
Bake 1 hour at 325 degrees F. Cool until bread loosens fro pan evenly, about 10 min. Turn out on a serving dish. Serve warm or cold.
If you keep a starter for yourself you will be back every 10 days. Or can refrigerate starter and then pull it out of fridge and start at day 1, letting it ferment for 10 days following the process as above!
Speaking of fermenting, I have always been mystified by the fact that I am ok with letting milk sit out on the counter for 10 days for this recipe and then make bread and it eat!!! I try not to think about it too much, but hey at least I can say I know what is in my bread that I made!
I found this amazing article over at Fine Cooking discussing how fermentation and bacteria are "flavor builders". So, after reading how fermentation breaks down big molecules into smaller, more flavorful, basic molecules I am ok with milk sitting out at room temperature for 10 days to become my bread. And not quite as "skeezed" out about any possible bacteria, but hey then again I love some cheese with blue in it that gets pretty funky!
So, let the fermenting begin! Just think, you are only making the bread more flavorful!
Until next time,
Happy Baking & Fermenting,
Lynn aka Loco Cocoa
(hmm... I kind of like that Fermenting part I may just have to sign off that way every time :0) )