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Amish Friendship Bread

egret
egret Posts: 4,188
edited November -0001 in EggHead Forum
Tried this tonight......honestly, I wasn't expecting a bread quite like this! The flavor is wonderful. It is going to be great for a desert accompaniment or for a breakfast toast, but, I don't know why I thought it would be more like a sandwich-type bread. When I saw the ingredients it was obvious this isn't something you are going to want to pile bologna on!! :lol: But, it's divine, Kent, and I thank you for sending it. I put two cups in plastic bags, one on parchment paper to dry, and one for the baking. Here are a couple of pics of the after-bake and the starting of the drying process. It will be interesting to see how the dried version works for future bakes...this is how I do my sourdough starter when I want to back up or send to a friend.

Baked.jpg

Drying.jpg
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Mine also came out great but never heard of drying it. Let me know how that works John. Gave all my starters out but have 1 or 2 coming back in 9 days.
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    My wife makes this eight loaves at a time. Our freezer is jammed with it, despite my best efforts to empty it! I agree, it's wonderful stuff.
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  • cookn biker
    cookn biker Posts: 13,407
    Any way I could get some?
    Looks delish!
    Thanks, Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Broc
    Broc Posts: 1,398
    I was blown away with this stuff :woohoo: -- Can't believe it came out of my oven! :silly:

    My wife loves it -- she's gonna get fat if'n I keep baking it! :laugh: :laugh: :laugh:

    ~ Broc

    :whistle: :side: :ermm:
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  • Broc
    Broc Posts: 1,398
    I won't have starter ready for another eight days or so -- If you don't find any by then, let me know

    ~ Broc

    broc4brockway at yahoo dot com
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  • cookn biker
    cookn biker Posts: 13,407
    Broc,
    Cool!
    Thanks, Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Broc
    Broc Posts: 1,398
    Nov 7th is the hatch date --

    ~ B
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  • hawkegg
    hawkegg Posts: 97
    Does anyone know how to get a starter going. I had someone give the starter to me but moved out of town now I need to get one going:)
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    John,

    Before I shipped I had wondered how you would like it. You being the sourdough king and all. I was hoping it wouldn't be too much of a 'lame' thank you.

    My first batch had a sunken center about 3 times what it looks like in the picture above. I decided not to ship until I could get a loaf look. The second batch and on have all came out fine. Not sure what I did the first time around.

    I am glad to see you are testing the drying of the start. If it works it would make sharing a lot more easy. I am excited to see the results. Any idea of how much water you are going to use to rehydrate?

    I agree it is not quite a bread, but who am I to change the name.

    I have been wondering how Sheri doing?

    Kent
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Pat,

    I have frozen a day 1 start to see how that works. When I get an extra bag I am going to freeze a day 6 and pre-day 10.

    Kent
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Shure Molly,

    Happy to send it to anyone who wants it. If one batch is made on Day 10 (or so) there is 3 extra starts to use or send out.

    I sent everything out that I had but will get more on this next cycle.

    I will talk with Broc and between us we will get a start to you.

    Kent
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    hawkegg,

    I think it was Celtic Wolf who said one could make a start.

    The start I have sent out was a liquid start. The story/instructions say the start of this Amish Friendship Bread starts can only be made by the Amish. The history/story will come with the instructions.

    The bread cycle is 10 days at which time there will be more starts to send out.

    Broc's post above has the 'hatch' date of what has been sent around. I think I can get my hands on a different start date. Possibly I can get some starts sent out sooner.

    One way or another we will get some to you.

    GG
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  • TomM24
    TomM24 Posts: 1,366
    Egret:

    I was surprised by the texture as well in eight days a coworker will be making a batch without the pumkin my wife added. looking forward to it.
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  • egret
    egret Posts: 4,188
    Kent,
    I was thinking I used too large a pan for the amount of dough/batter I put in. Next time I'll use a smaller one that I use for pan bread. I watched it as it was baking and it rises up around the edges first and the center didn't quite catch up.
    As far as rehydrating, I'll add just enough to restore the original consistency....something less than a cup probably.
    Sherry is doing well....thank you for asking. She has one or two more of the treatments remaining.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Thanks for the update on Sherry as she has been in my thoughts. Sure hope all goes well with and for her.

    Kent
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    You have a major short memory. Two Years ago Ocala I made it there..

    Check your Ocala Recipe book grape boy!!
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