Amish Friendship Bread Recipe

Important:

• Do not use any type of metal spoon or bowl for mixing.

• Do not refrigerate

• If air fills the bag, let it out. If is normal for the batter to rise, bubble and ferment

Day 1 - Do nothing (this is the day you receive the starter)

Day 2 - Mush the bag

Day 3 - Mush the bag

Day 4 - Mush the bag

Day 5 - Mush the bag

Day 6 – Add to the bag, 1 cup sugar, 1 cup milk, 1 cup flour and mush the bag

Day 7 - Mush the bag

Day 8 - Mush the bag

Day 9 - Mush the bag

Day 10 – Follow the instructions below

1 – Pour entire contents of the bag into a non-metal bowl

2 – Add 1.5 cup flour, 1.5 cup sugar, 1.5 cup milk

3 – Measure out 4 separate batters of 1 cup each into 4, 1 gallon bags. Keep a starter for

yourself and give the others to your friends along with a copy of the recipe. Should the bag

not be passed to your friends on the first day, be sure to let them know which day it is at.

4 – Heat oven to 325 degrees

5 – To the remaining batter add:

• 3 eggs

• 1 cup oil

• 0.5 cup Milk

• 1 cup sugar

• 0.5 teaspoon vanilla

• 1.5 teaspoon baking powder

• 0.5 teaspoon baking soda

• 0.5 teaspoon salt

• 2 cups flour

• 1 large box of instant vanilla pudding

• 2 teaspoons cinnamon

6 – Grease 2 large loaf pans and mix 0.5 cup sugar and 1.5 teaspoon cinnamon. Dust the greased pans

7 – Pour batter evenly in to the 2 pans, sprinkle top with remaining cinnamon/sugar mixture

8- Bake 1 hour. Cool until bread loosens from sides. ~10 minutes

If you keep a starter for yourself, you will be baking every 10 days.

That is the official directions, from here down are things I have learned. This is a sour dough type bread so if you store it in a metal container then it could pick up a metallic taste, that's why there is the warning about metal. Before step 5 I move the batter to my mixer with a metal bowl and paddles and I haven't noticed anything. Also I don't use the cinnamon in the dusting anymore, I just dust the pans and then cover the top with sugar.

If you want a starter ask some of the guys there are several floating around. I am working on the recipe for a starter and once I have it firgured out I will add it to the blog. Stay tuned.