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Amish Friendship Bread

Blogger Brooke McLay from Cheeky Kitchen shows you how simple it is to turn a classic kitchen tradition into a fun summertime activity.

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  • Prep Time 15 min
  • Total Time 242 hr 0 min
  • Servings 2

Starter

1
package active dry yeast
1/4
cup very warm water
1
cup warm cultured buttermilk
1
cup Gold Medal™ all-purpose flour
1
cup granulated sugar

Additions to Starter During 10 Days

2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
2
cups cultured buttermilk

Bread

1
cup (1 bag) Starter
3
eggs
1
cup butter, softened
1/2
cup cultured buttermilk
1
cup packed brown sugar
1/2
teaspoon vanilla
1 1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
teaspoon baking soda
2
cups Gold Medal™ all-purpose flour
3
tablespoons ground cinnamon
1
box (6-serving size) vanilla instant pudding and pie filling mix
2
tablespoons granulated sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 DIRECTIONS TO MAKE THE STARTER: In medium bowl, stir together yeast and warm water until yeast is dissolved. Add buttermilk. Beat in 1 cup flour and 1 cup granulated sugar. Pour mixture into 1-gallon zipper-topped bag; seal bag. Place in cool, dry location for at least 8 hours or up to 10 hours.
  • 2 Place starter in refrigerator and store there for Days 2 through 10. Consider this (or the day you receive the starter) as Day 1 of the cycle.
  • 3 DIRECTIONS TO ACCOMPANY A STARTER BAG: Day 1: Do nothing. Day 2: Mash bag. Day 3: Mash bag. Day 4: Mash bag. Day 5: Mash bag. Day 6: To bag, add 1 cup all-purpose flour, 1 cup granulated sugar, 1 cup cultured buttermilk; seal bag and mash until mixed. Day 7: Mash bag. Day 8: Mash bag. Day 9: Mash bag. Day 10: Follow directions below: Pour entire bag into nonmetal bowl. Add 1 cup flour, 1 cup granulated sugar, 1 cup cultured buttermilk. Measure out 1 cup of Starter into each of 4 (1-gallon) zipper-topped bags. Keep 1 bag for yourself, and give other bags to 3 friends along with recipe.
  • 4 DIRECTIONS TO MAKE TWO LOAVES OF BREAD: Heat oven to 325°F. Spray 2 (9x5-inch) loaf pans with cooking spray. In large bowl, beat contents of 1 bag of Starter, the eggs, butter, buttermilk, brown sugar, baking powder, baking soda, flour, and pudding mix with whisk until a smooth batter forms.
  • 5 Scoop 1 cup batter into small bowl. Add cinnamon; beat with whisk until cinnamon is well mixed into batter. Spoon dollops of cinnamon batter back into large bowl with vanilla batter. With fork, gently swirl vanilla and cinnamon batters together. Don't over mix! Two or three swirls should be enough! Pour batter into pans. Sprinkle top of each loaf with 1 tablespoon granulated sugar.
  • 6 Bake 55 to 65 minutes or until bread springs back when touched lightly in center. Cool until bread loosens from sides of pan. Turn breads out onto serving dish or cutting board. Serve and enjoy!

EXPERT TIPS

Expert Tips

Before using, check to see that the starter is still good. It should have a pleasant sour smell and be bubbly. Discard it if it smells bad, turns reddish or orange in color, or grows mold.

Do not taste or eat raw starter or raw dough.

Bake breads until thoroughly cooked.

If you keep a bag of Starter for yourself, you'll be able to bake two loaves of bread every 10 days.

When gifting friends bags of the starter, be sure to include the list of directions with the bag, as well as a copy of the recipe, so they can make their own loaves of bread!

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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