Amish Friendship Bread

Make note, kiddos! Don’t use metal bowls or utensils with this stuff as it’ll react weirdly. Ceramic, plastic and wooden kitchenware is the best choice.

The Starter

1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)

Making the starter:

Day 1:

Soften active dry yeast with 1/4 cup warm water for 10 minutes.

Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1

cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until

bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.

Days 2, 3, and 4:

Stir with a wooden or plastic spoon (don’t use a metal spoon) until mixture is smooth. Do this once each

day.

Day 5:

At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in

your own recipe which calls for starter.

Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room

temperature for 1 hour, then refrigerate.

Days 6, 7, 8, 9:

Stir with wooden or plastic spoon until smooth. Do this once each day.

Day 10:

Repeat.

The Bread

day 1:
Do nothing with the starter.

days 2-5:
Stir with a wooden spoon.

day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.

days 7-9:
Stir with a wooden spoon.

Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. 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) of the batter, add the following ingredients and mix well.

1 cup oil
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

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at

325 degrees for 1 hour.