Amish Friendship Bread Note: Do not use metal! (bowls, spoons, mixers) Do not refrigerate! (if you do refrigerate it takes 1 1/2 days for the sourdough to stop being dormant) (if you freeze it takes 5 days for the sourdough to stop being dormant) Day 1 - Do nothing Day 2 - Mush the bag Day 3 - Mush the bag Day 4 - Mush the bag Day 5 - Mush the bag Day 6 - Add 1 cup each of flour, sugar, milk and mush the bag Day 7 - Let the air out, mush the bag Day 8 - Let the air out, mush the bag Day 9 - Let the air out, mush the bag Day 10 - Pour contents into a bowl, add 1 cup each sugar, milk, flour, and stir. Get 4 large Ziplock bags and put 1 cup mixture into each. Mark each bag with the date and give it to friends. To the remaining mixture add: 3/4 cup oil 3/4 cup milk 1 cup sugar 1/2 tsp. baking powder 1/2 tsp. salt 2 cups flour 3 eggs 1 tsp. vanilla 2 tsp Cinnamon 1/2 tsp. baking soda 1 large box of instant vanilla pudding 1 cup chopped nuts (optional) Grease and flour 2 loaf pans. Sprinkle some cinnamon and sugar in the pan. Pour mixture in both pans and sprinkle cinnamon and sugar on top. Bake at 325 degree F. for about 50-60 minutes. Delicious! Note: 2 loaves make 24 muffins -- reduce baking time by half. Oma's variation: 1/2 cup custard powder instead of pudding Laurie's variation: Chocolate pudding and cocoa replace vanilla, cinnamon and pudding. Laurie's other variation: Replace vanilla with caramel extract and pudding with butterscotch pudding. Sprinkle white hot chocolate mix and sugar on top. Nikki's variation: Bake in cake tin, ice and decorate. Dip in milk to eat!
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All text and pictures Copyright © 1998-2004 Bob Jonkmanand SOBAC Microcomputer Services unless otherwise attributed
This page was last updated on Thursday, 1 January 2004 by Bob Jonkman