Friendship Bread Recipe (including starter portion)

Hello everyone! I wanted to type this up for my girlfriend and her family, but I figured I would go ahead and share my family Amish recipe for Friendship Bread, including the starter for it!

Starter Portion (Includes Day 1)

Ingredients:

  • 1 0.25 oz package (7 grams) Active Dry Yeast
  • 1/4 cup (0.625 deciliters) warm/hot water
  • 1 cup (2.5 deciliter or ~136 grams) Flour
  • 1 cup (2.5 deciliter or ~201 grams) Sugar
  • 1 cup (2.5 deciliter) Milk

Instructions:

  1. In a small bowl, dissolve yeast in water and let stand for 10 minutes
  2. In a NON-METAL bowl, mix flour and sugar
  3. Slowly add milk and yeast then cover loosely and let stand until bubbly (this starts day 1)
  4. Transfer the mixture to a large (gallon-sized) zip-lock bag or leave in bowl (your choice)
  5. Freeze if not going to start making right away, or refrigerate up to a week prior to use, all directions after this are at room temperature

Making the Bread (Days 2-10)

Ingredients:

  • (Day 6)
    • 1 cup (2.5 deciliter or ~136 grams) Flour
    • 1 cup (2.5 deciliter or ~201 grams) Sugar
    • 1 cup (2.5 deciliter) Milk
  • (Day 10)
    • 1 cup (2.5 deciliter) Oil
    • 3 Eggs
    • 1/2 cup (1.25 deciliter) Milk
    • 1 teaspoon Vanilla
    • 2 cup (5 deciliter or ~272 grams) Flour
    • 1 cup (2.5 deciliter or ~201 grams) Sugar
    • 1.5 teaspoon Baking Powder
    • 0.5 teaspoon Baking Soda
    • 1 teaspoon Salt
    • 2 teaspoons Cinnamon
    • 1 Large Box of Instant Vanilla Pudding (5.1 oz package; ~144.6 grams)

Instructions (all done at room temperature! do not refrigerate during this process! these instructions are for the Zip-Lock version, if you left yours in a bowl, simply stir instead of squish):

  1. Days 1-5: Squish bag twice daily
  2. Day 6: Add the ingredients above under Day 6 and mix bag via squishing
  3. Days 7-9: Open the bag and squish twice daily, sealing bag after squishing
  4. Day 10:
    1. Empty the contents of the bag into a large bowl (skip this step if you didn’t transfer it to a Zip-Lock)
    2. Add 1 cup (2.5 deciliter or ~136 grams) Flour, 1 cup (2.5 deciliter or ~201 grams) Sugar, 1 cup (2.5 deciliter) Milk and stir well until blended
    3. Put 1 cup (2.5 deciliters) of mixture each into three bags
    4. Seal these and put in freezer until ready to share or use
    5. Preheat oven to 375°F (190°C)
    6. To the leftover starter in the bowl, add 1 cup (2.5 deciliter) Oil, 3 eggs, 1/2 cup (1.25 deciliter) Milk, 1 teaspoon Vanilla
    7. In another bowl, mix 2 cup (5 deciliter or ~272 grams) Flour, 1 cup (2.5 deciliter or ~201 grams) Sugar, 1.5 teaspoon Baking Powder, 0.5 teaspoon Baking Soda, 1 teaspoon Salt, 2 teaspoons Cinnamon, and 1 Large Box of Instant Vanilla Pudding (5.1 oz package; ~144.6 grams)
    8. Mix two bowls together well
    9. Put cinnamon and sugar in the bottom of a cake pan
    10. Pour in mixture (separate into multiple cake pans if required)
    11. Sprinkle top with cinnamon and sugar
    12. Bake in pre-heated oven for 1 hour

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