Amish Friendship Bread

Frank from Houma · September 2009

Have some AFB in the freezer that I took all the way to day 10. I wrote add day 10 on the ziplocks. Pulled up the instructions that I saved on my puter and the instructions must have been converted to hieroglyphics or something - maybe Amish :ermm:

Appreciate any help here - just need day 10 for now.

Thanks in advance

cookn biker · September 2009

Add 1 1/2 cups flour, 11/2 cups sugar and 1 1/2 cups milk. Measure our 4 separate batters of 1 cup each into 4 bags, gallon size.

Baking instructions.
1. Prheat oven to 325
2. To the remaining batter, add 3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1tsp. cinnamon
1/2tsp. vanilla
11/2 baking powder
1/2 tsp. baking soda
1/2 tsp salt
2 cups flour
1 large box instant vanilla or chocolate pudding
3. Grease 2 large loaf pans. Mix an additional 1/3 cup sugar and 11/2 tsp cinnamon in bowl. Dust the pans with half the mixture.
4. Pour batter eavenly in pans. Sprinkle remaininng mixture on top.
5. Bake 1 hour.

Susan Egglaine · September 2009

Did I miss the fish pictures? Did you catch anything?

Grandpas Grub · September 2009

Here is the instructions I sent around last year, if that is what you are looking for.

Kent

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Amish Friendship Bread

Please note the following:
DO NOT use any type of metal spoon or bowl for mixing.

DO NOT refrigerate. It is normal for the batter to rise and ferment.

Day 1: Do nothing. This is the day you receive the batter. The bag is dated.

Day 2: Mash the bag.

Day 3: Mash the bag.

Day 4: Mash the bag.

Day 5: Mash the bag.

Day 6: Add to bag: 1 cup flour, 1 cup sugar, and 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Do the following:
1. Pour entire contents of bag into a non-metal bowl. Add 1 ½ cups flour, 1 ½ cups sugar and 1 ½ cups milk.
2. Measure out 4 separate batters of 1 cup each into 4 zip-lock bags (1 gallon size). Keep a starter for yourself and give 3 to friends along with a copy of this recipe. (Note: If you keep a starter, you will be baking every 10 days.) The bread is very good and makes a great gift. Only the Amish know how to create a starter, so if you give them all away, you’ll have to wait until someone gives you a starter back. Should this recipe not be passed on to a friend the first day, be certain to tell the friend which day the batter is at when it is presented to them.

Baking Instructions:
1. Preheat oven to 325 degrees F.
2. To the remaining batter, add:
3 eggs
1 cup oil (or ½ cup oil & ½ cup applesauce)
½ cup milk
1 cup sugar
1 teaspoon cinnamon
½ teaspoon vanilla
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 large box instant vanilla or chocolate pudding

3. Grease 2 large loaf pans. Mix an additional 1/3 cup sugar and 1 ½ teaspoons cinnamon in an additional bowl. Dust the greased pans with half of the mixture.
4. Pour batter evenly into the 2 loaf pans. Sprinkle remaining sugar mixture on the top.
5. Bake 1 hour. Cool until bread loosens from the sides of the pan.

Grandpas Grub · September 2009

This is off of the all recipes web site. I have not tried this.

INGREDIENTS
1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

DIRECTIONS
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar.

Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

NOTES
• Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

cookn biker · September 2009

Hey Frank, Can you send me a starter? I'm out. Email me. Thanks!!

Amish Friendship Bread

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