Amish Friendship Bread

Category: Bread

Date: 08-29-2009

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Amish Friendship Bread        
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 the batter to rise, bubble and ferment.   
10 days to yummy!    
Day 1:  Mush the bag Friday (6th)   
Day 2:  Mush the bag Saturday      
Day 3:  Mush the bag Sunday        
Day 4:  Mush the bag Monday        
Day 5:  Mush the bag Tuesday       
Day 6:  Add to the bag: 1 c sugar, 1 c flour, 1 cup milk and mush the bag Wednesday
Day 7:  Mush the bag Thursday      
Day 8:  Mush the bag Friday
Day 9:  Mush the bag Saturday      
Day 10:  Follow the directions below.  Sunday (15th)       
Day 10 directions:     
Pour the entire contents of the bag into a non-metal bowl  
and add 1 cups each flour, sugar and milk. Blend until smooth.  
Measure out 4 separate batters of 1 cup each into four, 1 gallon Ziplock bags.  
Keep one for yourself if you'd like to continue making bread       
and give the other 3 to friends along with this recipe.      
Note:  In keeping a starter for yourself, you will be baking bread every 10 days.        
The bread is very good and makes a great gift. Only the Amish know how to create     
the starter so if you give all 4 away, you will have to wait until someone gives you       
a starter back.        
To the remaining batter in the bowl, add:   
3 eggs  
cup milk      
t vanilla      
t salt         
1 t baking powder   
1 large box vanilla instant pudding or flavor of your choice
1 c sugar       
t baking soda        
2 c flour       
2 t cinnamon   
1 c oil  
Preheat oven to 325 degrees.         
Spray 2 large (4 small) loaf pans with vegetable spray.     
Mix together an additional c of sugar and 1 t cinnamon.       
Dust pans with cinnamon mixture.  
Pour batter into the 2 (4) pans and sprinkle with the remaining    
sugar mixture over the top.   
Bake 60 minutes or till done by testing with a toothpick.   
Cool until the bread loosens from the pan (about 10 minutes).      
Turn out onto plate and cool completely.     
Note:  Feel free to experiment by adding additional ingredients such as   
nuts, raisins, chopped apples, etc.   
Freezing the starter:
Freeze the starter.  When ready to start the fermenting process,        
let it sit out for the 10 days, not adding the extra cups on the 5th       
or 10th day.  Only mush each day.  On the 10th day, follow the rest    
of the recipe.  Now you do't have to find 3 people to give a starter to.