Recipes: Amish Friendship Bread

AMISH FRIENDSHIP BREAD Igge Hjertstedt

What, no friends to give you starter?? Go to http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html

Directions
Sourdough Pancakes
Sourdough Oatmeal Muffins
Sourdough Raisin Muffins
Sourdough English Muffins
Sourdough Oatmeal Cinnamon Raisin Bread
Pieter's Bread - Donna's Sourdough Variation
Sourdough Starter #1
Sourdough Starter #2
Sourdough French Bread
Sourdough Breadsticks

Directions

DO NOT USE METAL SPOON OR BOWL FOR MIXING
DO NOT REFRIGERATE
IF AIR GETS IN BAG, LET IT OUT
IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE AND FERMENT

Day 1 This is the day you receive the batter; do nothing
Day 2 Squeeze the bag
Day 3 Squeeze the bag
Day 4 Squeeze the bag
Day 5 Squeeze the bag
Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk. Put in larger ziplock bag and squeeze until mixed
Day 7 Squeeze the bag
Day 8 Squeeze the bag
Day 9 Squeeze the bag
Day 10 Add 1 cup flour, 1 cup sugar, and 1 cup milk to the batter in a large bowl. Mix with a wooden spoon or spatula. Pour four 1 cup starters into ziplock bags. Keep one starter for yourself and give the other three to your friends along with the instructions. To the remaining batter add:

remaining starter
1 c. oil
1 c. sugar
1 t. vanilla
3 eggs
1 1/2 t. baking powder
1/2 t. salt
2 c. flour
1/2 c. milk
1/2 t. baking soda
1 large box instant vanilla pudding
2 t. cinnamon

Pour into two large, greased and sugared (with cinnamon and sugar mixed) loaf pans. You can sprinkle some extra cinnamon and sugar on top. Bake 325_ for 45-60 minutes or until toothpick comes out clean.

Opt.: add 1c. chopped pecans and/or 1/2 c. raisins, if desired.

Sourdough Pancakes

Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400_ 35-40 minutes.

Pieter's Bread - Donna's Sourdough Variation

Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485_ 22 minutes. (Serve sliced the thin way, toasted. Good with gjetost or orange marmelade.)

Sourdough Starter #1

In glass or pottery container, let 1 c. milk stand for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk. Let stand.
Note: Never use metal containers or utensils.

Sourdough Starter #2 JoAnn Fisher

Mix 1 pkg. yeast, 1 c. flour, 1 c. sugar. Slowly stir in a combination of 1 c. milk and 1/4 c. water. Let stand in a glass or pottery container for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk, or follow the friendship bread instructions. Let stand.
Note: Never use metal containers or utensils.

Sourdough French Bread

Warm water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add the starter and mix again at high speed for 2 minutes. Let rise until double (1-2 hours). Stir in remaining flour and baking soda. Knead for 8 minutes. Divide in half. Let rise until double (3/4-1 hours). Slash and brush with water. Bake 400_ 35-45 minutes.