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Amish Friendship

Source of Recipe

Friend


Recipe Introduction

Starter: 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 n 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.

List of Ingredients

Do not use any type of metal spoons or bowl for mixing.
Do not refrigerate.
If air gets into the bag, let it out.
It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag. Make sure the bag is dated!
Day 2: Squish-squash-mush the bag
Day 3: Squish-squash-mush the bag
Day 4: Squish-squash-mush the bag
Day 5: Squish-squash-mush the bag
Day 6: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Squish-squash-mush the bag.
Day 7: Squish-squash-mush the bag
Day 8: Squish-squash-mush the bag
Day 9: Squish-squash-mush the bag
Day 10: BAKING DAY! Mix and divide the starter as follows:Pour entire contents of bag into large non-metal bowl and add: 1 cup flour, 1 cup sugar, 1 cup milk.

Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate Ziplock bags (one gallon size).
Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.


Recipe

Pre-heat oven to 325

To the remaining batter in the bowl, add:

3 eggs
3/4 cup Canola oil
1/2 cup milk
1 cup sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
1 large box instant vanilla pudding (about 5.9 oz.)

In a separate bowl, mix together
1/2 cup sugar
1 1/2 tsp cinnamon

Grease or butter 2 large loaf pans. Dust the greased pans with half the cinnamon/sugar mixture.
Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.
Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.
If bag isn’t passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when given to them. If you keep a starter bag for yourself, you will be baking every 10 days.