Amish Friendship Bread starter
A woman I work with started it a few months ago. I was sitting at my desk, minding my own business, when she comes by with this lovely looking cinnamony moist coffee-cake bread and puts it out for everyone to have a piece. It really was delicious -- rich and moist and comforting. "Mmmmm" I said, "this goes perfect with my coffee!" Five minutes later she returns from her office with a ziploc baggie of batter, a rather intimidating list of dated instructions complete with warnings not to use anything metal, and announces that I should "keep it going..." I did. And about 10 days later I was chasing down my very own unsuspecting friends, pushing baggies of batter on them, convincing them that they would not regret it, and assuaging their fears about leaving a batter bubbling on their countertops. "Really", I said, "It makes a wonderful cake!" I should have known I would once again be on the receiving end. Two weeks ago one of my friends (to whom I had given a bag o' batter) returned the "favor" and gave me another batch...only it was a very busy week for me, and by the time day 10 rolled around when I was supposed to be baking my bread and splitting my batters, I was neck deep in household stuff and kids' field trips and work deadlines, and baking just wasn't on the agenda. I figured I could let the batter sit an extra day or two (after all, it had been sitting on my counter for almost 2 weeks!) and bake it when I had time; only I never got around to it...and when I finally opened the bag my nostrils were assailed with the pungent odor of overripe batter & sour milk. I just couldn't bring myself to use it. So now here I sit, with my cup of coffee sadly cake-less, wondering how to start over...yes...I actually want to start the circle of batter life all over again. Is it possible? How does one "start" an Amish Friendship Bread starter? (be glad we're just cyber-friends, or I'd happily give you a baggie!)
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11 Comments:
I'd be happy to hear the answer to this one. My starter died during a bout of no power due to an ice storm. What wonderful cinnamonny bread it made. MMM.
sammie at 3:35PM on 05/12/09
Om nom nom nom .. it's been wayyy too long since I had Amish friendship bread. If my friends weren't neck-deep in finals I'd give them all baggies. I'll have to email my mom and see if I can get the original for you, although I feel like it's been covered somewhat recently right here on SE.
kfarrel3 at 4:06PM on 05/12/09
I couldn't find the thread that I was looking for (maybe I imagined it) but someone on Photograzing has one! Still calls for instant pudding mix, which I KNOW wasn't in the one that my mom used to make, but it's a start.
http://newlywedcooking.blogspot.com/2008/12/amish-friendship-breadrevealed.html
kfarrel3 at 4:13PM on 05/12/09
@sammie - Oh my.....I read your post but for some silly reason I read "starter" as "sister" and wondered why you would post such a strange comment. LOL
Anyway, I'm from PA and have PA Dutch roots so...I'm allowed to post a stupid comment like the one I just did. ; )
arm1970 at 4:22PM on 05/12/09
Here is a starter recipe that doesn't require the previous batter. I hope this helps!
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
In 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 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Martini Me at 4:41PM on 05/12/09
When I split mine I put any extras that I don't give away into the freezer. I use the frozen/thawed stuff straight into a batch to bake, since (at least on my directions) day 10 is day one and it's all the same at that point. I had around a half dozen after the holidays , and once I'm down to just one or two, I'll go through a feed/divide run to replenish.
I also highly recommend the applesauce substitution for part of the oil. Nothing better than warm APPLE cinnamon bread - you CAN taste it. Yum.
MaresyDotes at 12:37AM on 05/13/09
The one i had definitely had the pudding in the mix.
@arm...If you only knew my sister...lol.
sammie at 8:38AM on 05/13/09
Thanks so much, guys! Just the answers I was looking for.
juliebugsmama at 9:24AM on 05/13/09
Here is a great Amish bread recipe with both starter and cake instructions. Here is just the starter:
Starter:
1 package active dry yeast
1 C. warm water
1 C. buttermilk, at room temperature
1 C. bread flour
1 T. sugar
To 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 C. you take out of the starter, add 3/4 C. bread flour and 3/4 C. 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 C., then feed it as usual, adding 3/4 C. bread flour and 3/4 C. liquid.
Hillary
Chew on That at 12:33PM on 05/13/09
@Juliebug: I have 4 bags of this sitting on my counter right now and no one to give them to! Argh! I think I'm on day 5 and according to MaresyDoates it is too late to freeze them. DRAT.
I baked mine on day 11 (whoops) and it was pungent. I overbaked them (that's what I get for doing it at 11pm) so they are disappointing this time. At least the one loaf is, I haven't cut into the second one yet.
I may trash 3 bags and do a split on one and freeze the extras. Thanks for the tips!
AuntJone at 4:35PM on 05/14/09
Sammie, Oh my goodness I fell for it like arm did. Iwas reading it and I thought for sure it said that during the power outage your sister died. I was like oh my goodness that is horrible and then I read on and was confused I reread it 3 times before I realized it said starter (I must be really tired). Anyways I am glad that arm did the same thing, now I don't feel so weird. Glad your sisters alright, but sorry the starter isn't (it is so yummy)! LOL
I enjoy this bread alot, It can be like owning a pet being that you need to tend to its needs, but it is worth it for sure. Freezing is a nice option for those of us who don't have alot of people to share it with, but can't stand to let it die.
Annagail at 9:27PM on 06/01/09