Happy Easter!
A friend (Hi Cindy) requested I post this recipe, enjoy!
Normally with the friendship bread someone has given you a 1/2 cup bag of the starter and tells you what day the starter is on (thus "friendship bread"). It is a ten day process between day 1 of the starter and the day you bake your bread. You will have to resist the urge to put your starter in the refrigerator, it really must be left out at room temperature for the whole yeasty fermenting thing to work. I had a hard time getting past this at first. Remember to feed your starter on days 5 and 9. Off and on during the 10 day process you will need to "burp" the starter bag as it will fill with air, this is a good thing. Also don't use metal spoons, bowls, or loaf pans when making this bread.
Since one of your neighbors probably won't just pop over with a bag of starter to share, you can start your own like this:
Dissolve 1 packet (.25 oz) yeast in 1/4 Cup warm water. Let stand 10 minutes. In a 2 quart 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 warm milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. If you start your own starter in this manner, you will need to pour off 1/2 cup into a gallon ziplock bag and start at the beginning of the recipe as day 1. You can make more than one bag since you will have plenty of starter, but each 1/2 cup bag of starter will end up making two loaves of bread and 4 bags of starter by day 10.
Now that you have your starter, here is the original recipe. If you aren't concerned with fat or calorie content, this is totally delicious, if you are trying to eat healthy scroll down for my healthier version.
Amish Cinnamon Bread
Day 1: Receive fermented batter in a 1 gallon zip lock bag, do nothing. Place it on your kitchen counter.
Day 2 - 4: Squeeze the bag several times during the day.
Day 5: Add 1 cup of all purpose flour, 1 cup of sugar, and 1 cup of milk. Squeeze the bag several times during the day.
Day 6 - 8: Squeeze the bag several times during the day.
Day 9: Same as Day 5
Day 10: Pour ½ cup of the starter into 4 separate 1 gallon zip lock bags. Give these
four starters away with a copy of these instructions. Pour remaining batter into a large glass bowl.
Add to remaining batter in the glass bowl:
2 cups all-purpose flour
1 tsp. vanilla
½ tsp. salt
1 cup sugar
1 ½ tsp. baking powder
1 cup oil
½ tsp. baking soda
½ cup milk
2 tsp. cinnamon
3 large eggs
1 large box vanilla instant pudding mix
In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons of sugar.
Sprinkle about half into 2 well greased large loaf pans before pouring the bread batter.
Bake at 325 degrees for 10 minutes, sprinkle top with the remaining cinnamon and sugar mixture.
Continue baking for about 50 minutes or until done.
Important Tips:
DO NOT use a metal spoon or a metal bowl for mixing
DO NOT refrigerate at any time during the process.
If air builds up in the bag, let excess air out by “burping” the bag.
It is normal for the batter to thicken, bubble, and ferment.
Healthier Recipe
Basically substituting whole wheat flour for white, skim milk for whole milk, using unsweetened applesauce instead of the oil, sugar free/fat free jello pudding instead of regular Jello pudding, omitting the cup of sugar on baking day, and adding fruit, nuts, or any combination of both that you like.
Day 1: Receive ½ cup fermented batter in a 1 gallon zip lock bag, do nothing. Place it on your kitchen counter
Day 2 - 4: Squeeze the bag several times during the day.
Day 5: Add 1 cup all purpose flour (this is the only time you will use white flour), 1 cup sugar, and 1 cup skim milk. Squeeze the bag several times during the day.
Day 6 - 8: Squeeze the bag several times during the day.
Day 9: Add 1 cup whole wheat flour, 1 cup sugar, and 1 cup skim milk. Squeeze the bag several times during the day.
Day 10: Pour ½ cup of the starter into 4 separate 1 gallon zip lock bags.
Give these four starters away with a copy of these instructions.
Pour remaining batter into a large glass bowl.
Add to remaining batter in the glass bowl:
2 cups whole wheat flour
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
1 large box sugar free/fat free vanilla instant pudding
1 tsp. vanilla
2 4 ounce cups unsweetened applesauce
½ cup skim milk
3 large eggs
Optional Ingredients : 1 cup raisins or craisins; 1 diced apple; 1 cup pecans, walnuts, etc.; other fruit or nuts that you like. So far my family's favorite combination is apple, craisin, pecan and of course the cinnamon is in there too, it's yummy!
Follow original recipe above for mixing/baking directions. Each batter mixture makes two loaves. Also note important tips at the end of the original recipe. That's it, sounds like a lot, but it's really simple.
