Ok this stuff is super super yummy... it is more of a dessert bread...
Usually you get a bag of starter mix and the instructions for what to do with your starter bag of batter are as follows... you can put it in a plastic container if you like as well and then you would just need to stir it daily.
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.
Day 2: Squish and mush the bag.
Day 3: Squish and mush the bag.
Day 4: Squish and mush the bag.
Day 5: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Squish and mush the bag.
Day 6: Squish and mush the bag.
Day 7: Squish and mush the bag.
Day 8: Squish and mush the bag.
Day 9: Squish and mush the bag.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Mix well. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends.
To the balance (a little over one cup… well mine is always almost 2 cups) of the batter, add the following ingredients in a bowl and mix well.
1 cup oil (can use 1/2 applesauce and 1/2 oil to reduce fat)
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Grease or butter 2 large loaf pans and mix an additional 1/2 cup sugar and 1-1/2 tsp cinnamon. 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 at 325 degrees. Cool until bread loosens from sides of pan (about 10 agonizingly long
minutes) and turn out to serving dish. (ok so mine are never done at 325 for an hour so I say bake at 350 for an hour if that is the case for you as well)
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.
The starter can be frozen if you don’t want to give it away and you can take it out of the freezer let it thaw for approx 3 hours on the counter and then either bake with it immediately or you can begin the 10 day process again if it is your last starter bag.
Now if you don't have someone to give you a bag of starter you can make your own... it is very easy...
Starter Recipe
1 cup of flour
1 cup of milk
1 cup of sugar
1 pkg of active dry yeast.
1/4 cup of warm water
please note if you make your own starter mix... the first time you split off the bags you will have 4 bags of starter plus about 2 cups left in your bowl for the bread you will bake.
This recipe can easily be changed to create more variations of this delicious bread. Simple things such as....
Chocolate Bread - use choc pudding instead of vanilla (you can go an extra step and add choc chips)
Butterscotch - add butterscotch chips to the recipe (you can also exchange the vanilla pudding for butterscotch pudding if you want I haven't tried that version of it but I have simply added butterscotch chips)
Banana Friendship Bread - Simply add in 3-5 ripe bananas (you can also omit cinnamon and use banana pudding mix)
White Choc Almond - Substitute almond ALMOND flavoring (NOT Imitation) for the vanilla flavoring... substitute WHITE CHOCOLATE pudding For the vanilla pudding....`
Strawberry Bread - use 1 small box of strawberry jello, 1 c. thawed strawberries
Pineapple - add small can of crushed pineapple (drained) you can also add some coconut to this
Apple - add some diced apple pieces
Experiment... it is really hard to mess this bread up. Try different puddings and Jello, add in fruits.
And here is a link to more recipes you can use the starter in everything from cookies to pancakes and biscuits.
Recipes to use Amish Friendship Starter in
