Amish Friendship Bread

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Readymom
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Amish Friendship Bread

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Originally posted by 'Sniffles', PlanforPandemic (***This website is no longer available)

Amish Friendship Bread

Amish Friendship Starter
1 cup sugar
1 cup milk
1 cup all-purpose flour
Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:

Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

Amish Friendship Bread
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.
Readymom
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Posts: 4658
Joined: Tue Nov 21, 2006 2:42 pm

Post by Readymom »

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Originally posted by 'Sniffles',PlanforPandemic (***This website is no longer available)

Here is another great recipe which can be prepared and given as a present for the holidays. Don't confuse this cake with the Amish Friendship Bread. This yummy cake is based on a brandied fruit starter, not a conventional bread yeast-type starter.

The cake takes approximately 30 days to prepare, once you have the starter fruit juice. If not, allow another 30 days to prepare the initial "starter".

This is well worth the effort!

This cake is made with a brandied fruit mixture of peaches, pineapple, fruit cocktail, cherries, and sugar. There are limitless variations (you can mix and match fruit to taste).

The fruit starter can also be used as a topping for ice cream or pound cake.

Amish Friendship Cake Initial Starter

Day One through day 14

1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy

Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!

Be sure to stir daily.

Day 15

Add 1 cup marachino cherries including the juice
1 cup sugar
2 tablespoons brandy.

Let set two more weeks, stirring daily.

On day 30

Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.


Amish Friendship Cake

First, Prepare the Fruit Mixture:

1-1/2 cups Starter Juice (see Initial Starter recipe to right)
1 large can sliced peaches (with juice)
2-1/2 cups sugar

Put peaches, sugar, & starter juice in a gallon jar. Stir once a day for 10 days.

On the 10th day, add:

2- 1/2 cups sugar
1 large can pineapple chunks & juice (1 lb - 4oz can)

Stir for ten days.

On the 20th Day, add:

2 -1/2 cups sugar
1 - 10 ounce jar Marachino cherries & juice
1 large can fruit cocktail & juice. (14-1/2 oz to 15 oz can)

Stir daily for ten days.

On the 30th Day:

Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep
one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly.

Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.

Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

Now, Make the Cake:

Cake 1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1- cup nuts - chopped
1 box vanilla instant pudding.

Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done.

Alternate Cake Recipe:

1 1/2 cups oil
2 cups sugar
3 eggs (beaten)
1 teaspoon soda
2 teaspoons vanilla
3 cups flour
2 cups pecans
3 cups of the fruit mixture

Combine oil and sugar and blend in the eggs. Add dry
ingredients (flour, soda) Fold in the fruit mix. Add pecans and vanilla. Preheat oven to 325 degrees. Bake in bundt pan for about 1 hour 15 min to 1 hour 30 min. Check with knife before removing from oven. Freezes well!

Additional Variations:

Apricot halves, pear halves or mandarin orange sections can be used in the place of the other fruits once the starter is made and divided (shared with friends) every 10 days to 2 weeks.

The fruit mixture is delicious served over ice cream or cottage cheese or to make fruit cakes.

You may also add raisins to the cake recipe. Add 1 cup raisins (plump over hot water or in microwave with 2-4 tbsp
juice).
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