Amish Friendship Bread
Source of Recipe
BBR
Recipe Introduction
Posted by: Angielikes2cookKY
List of Ingredients
Starter:
1 package active dry yeast
1 C. warm water
1 C. buttermilk, at room temperature
1 C. bread flour
1 T. sugar
Sponge:
1 C. starter
1 1/2 C. lukewarm water
2 C. bread flour
Bread Dough:
2 T. vegetable oil
1 T. sugar
2 t. salt
3 1/2 C. bread flour, divided use
1/2 t. baking soda
2 T. butter, at room temperature Recipe
Make the starter:
Dissolve the yeast in warm water in a warmed glass bowl. Whisk in the buttermilk, bread flour and sugar until smooth. Cover loosely with plastic wrap or cheesecloth. Allow the mixture to stand, at room temperature, for 5 to 7 days or until the mixture is bubbly and has a sour aroma. A clear liquid will form on the top of the starter 6 to 12 hours after the original mixing; that is normal. Stir mixture every day with a fork. After the mixture is done fermenting, cover and refrigerate until needed.
For every cup you take out of the starter, add 3/4 cup bread flour and 3/4 cup liquid, such as buttermilk, milk or water. Stir the starter and let it sit at room temperature for one day, then cover and refrigerate again. If the starter is not used for more than two weeks, scoop out 1 cup, then feed it as usual, adding 3/4 cup bread flour and 3/4 cup liquid.
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