Amish Friendship Bread Recipe + How to make Starter
- Hey, everyone, it's Dorothywith crazyforcrust.com,
and welcome back to my kitchen.
Tell me if you rememberAmish friendship bread?
That's that bread that has a starter
that grows on your counter,and then every 10 days
you get to make a loafof quick bread with it.
Who remembers that?
Back in the 80s, we had starter
on our counter for months.
I think I ate more of this bread
back then when I was akid than I ate vegetables.
Today I'm going to walk you through how
to make your starter from scratch
and how to raise it on your counter,
how to make the quick bread out of it,
and how to share it with your friends.
(upbeat music)
We've all been stuck at homefor what seems like forever,
and from my analytics, you all
are loving making your own starters,
and so I'm going to show you how
to make this Amish breadtoday from beginning to end.
I'm going to show youhow to make the starter,
how to grow it, how tomake the bread out of it,
and how to share it with your friends.
You're not going to want to miss it.
Let's get in the kitchen.
Before we get started,be sure to subscribe
to my channel for moredelicious and easy recipes.
We're going to startwith active dry yeast.
In a pinch you can use instant yeast,
but there are slightlydifferent directions,
so be sure and read the recipe.
You're going to use one packet,
which is two and a quarter teaspoons.
Dissolve your yeast in hot water
and let it sit to bloom and activate.
Then add one cup each offlour and granulated sugar
to a plastic or glass bowl and stir.
And then add one cup ofmilk, any fat content,
and whisk to combine that.
Then you're going to add thebloomed yeast and stir it.
Now here's a note.
Don't use metal whisk like I show.
That was a mistake on my part.
Just this whisking isfine, but ongoing use
of metal will hurt the chemicalreaction of the starter,
so don't use metal utensils or metal bowls
when you're making orstirring your starter.
Stir it all together, and then cover it
with a kitchen towel.
You're going to set it on your counter.
Don't refrigerate it.
Once you've made your starter,it's time to raise it,
and so it's going to take 10 days
from day one when youfirst make your starter
until it's ready to bake with it,
and over that 10 days, we'regoing to babysit it a little bit.
Once a day on days two, three, and four,
stir the mixture with awooden spoon or spatula.
Again, don't use the metal like I did.
Then recover it every day.
Now that it's day five, we'regoing to feed our starter,
and you're going to feedit with a combination
of flour, sugar, and milk, stir it,
and then you're going tocontinue babysitting it
for another five days untilit's time to bake with it.
To feed your starter,add one cup each flour,
sugar, and milk, and then stir it.
Cover it, and let it sit again.
On days six through nine,you're going to stir
and cover it, also.
Just like you did on the other days.
It's finally day 10.
Our starter has been growing for 10 days.
We're going to feed it today,
and then we're goingto bake bread with it,
and then I'm going toshow you how to share it
with your friends.
On day 10, you're going to feed it again,
adding one cup of flour, one cup of milk,
and one cup of granulated sugar.
Then you're going to stir it together.
Make sure, again, to use awooden spoon or a spatula.
It might end up being slightlylumpy, but that's okay.
Today's the day we'regoing to bake with it,
and we're going to divvy itup to give it to our friends.
So cover it until you're ready to bake.
To bake the bread, whisktogether two cups of flour,
one and quarter teaspoonsof baking powder,
one teaspoon of baking soda,a half teaspoon of salt,
and one teaspoon of cinnamon.
Whisk it all together,and then set it aside.
Then you're going to measureout one cup of your starter.
Make sure not to use anymetal measuring cups or bowls.
Add your one cup of starterto a glass or plastic bowl,
then add 2/3 of a cup ofoil and one cup of sugar.
Stir it together until it's smooth.
Then you're going to add threelarge eggs, one at a time.
Make sure to stir betweeneach egg addition.
After the third egg,you're also going to add
one teaspoon of vanilla extract.
Stir it together until it'snice and smooth and combined.
Once the eggs are all mixedin, add your flour mixture
and stir it together.
It's going to be a nice,thick quick bread dough.
At this point, once it's mixed together,
you can add choppednuts or chocolate chips.
I'm dividing my doughin half and baking them
in two four by eightpans or nine by five pans
sprayed with nonstick cooking spray.
I'm going to bake one withcinnamon sugar on top,
and one that has chocolate chips in it.
You can do it both thesame, or two different.
Bake at 325 degrees for 40 to 50 minutes.
Then it's time to prepare your starter
to give away to friends.
Measure out one cup of starter per person,
and add it to a plastic bag.
You're going to seal the plastic bag
and remove all the air, and then you can
just give it to your friends.
Make sure that you include directions
on feeding and on baking the bread.
I usually give awaytwo starters, keep one,
and bake with one, butsometimes you'll have
one extra cup of starter left,
so you can give it to a third friend
or bake a second batch of bread.
And when you're alldone baking your bread,
this is what you get, a gorgeous
and really, really fragrantloaf of quick bread.
Now you can do anythingthat you want to this.
This is the cinnamon sugar loaf.
I made it in the big loaf pan,
but you can make smaller loaves.
You can add chocolate chips to this.
You can add nuts.
Believe me, once you start your starter,
you're going to get very familiar
with this quick bread recipe.
All right, everyone leave me a comment
and let me know what your memories
of Amish friendship bread are.
Keep watching.
I have my starters all packaged up.
I'm going to go drop themoff at my friends' houses.
(soft music)
Learn how to make Amish Friendship Bread Starter, how to grow it and make the bread, then how to share it with friends! This easy starter is so much fun to grow and the bread is SO good! PRINTABLE RECIPE: https://www.crazyforcrust.com/amish-friendship-bread/ Click through to the post to get a printable resource to share with friends on the sharing day! INGREDIENTS STARTER 1 package active dry yeast 2 1/4 teaspoons 1/4 cup warm water 110°F 1 cup granulated sugar 1 cup all-purpose flour 1 cup milk (nonfat, regular or 2%) FEEDINGS (2) 2 cups granulated sugar divided 2 cups all-purpose flour divided 2 cups milk divided (non-fat okay) FOR THE BREAD: 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups all-purpose flour 1 cup starter 2/3 cup oil 1 cup granulated sugar 3 eggs 1 teaspoon vanilla Nuts, chocolate chips, or cinnamon sugar optional (see note) INSTRUCTIONS NOTE: Do not use metal utensils, spoons, or bowls. Do not refrigerate starter. DAY 1: MAKE YOUR STARTER Make your starter: Stir yeast into warm water. Let sit for 10 minutes. Stir sugar and flour in a large bowl. Stir in milk until mixture is smooth. Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter. Optional: place mixture in a gallon size ziploc bag and seal, releasing all the air. Store on counter. DAYS 2-4 Stir the mixture once per day, or mash the bag if you're using a bag. DAY 5: FEEDING #1 Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.) DAYS 6-9 Stir the mixture once per day, or mash the bag if you're using a bag. DAY 10: FEEDING #2/BAKING/GIFTING Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.) Reserve 1 cup of starter to continue growing on your counter. Consider today (Day 10) to be Day 1, and repeat these instructions starting with Day 2 tomorrow. Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below). For gifting: Measure out 1 cup of remaining starter and place in a new gallon size ziploc bag (or bowl for gifting). Repeat with a second 1 cup starter. You may have an additional 1 cup of starter, which you can place in a third bag to give OR you can make a second batch of the bread (recipe below). You can also freeze this 1 cup of starter to use in the future (freeze in a gallon size bag). FRIENDSHIP BREAD RECIPE: Preheat oven to 325°F. Grease pan(s) with butter or shortening or spray with nonstick baking spray (the cooking spray that comes with flour in it). Stir baking soda, baking powder, salt, cinnamon, and flour in a medium bowl. Set aside. Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using (see note). Place batter in pan(s). Optionally, you can sprinkle with cinnamon sugar (see note). Bake according to your pan size below, until a toothpick comes out clean. Cool before removing from pan. Pan sizes: Two 4x8-inch or two 9x5-inch loaf pans: 40-50 minutes One 10.5x16-inch loaf pan: 50-60 minutes RECIPE NOTES PAN SIZES: Check your pan sizes. If your loaf pans are 4x8-inch or 9x5-inch, make two loaves. If your loaf pan is 10.5x16-inches, you can make one loaf. You can also use ONE 9-inch square or 9-inch round cake pan instead of the loaf pans. OPTIONAL FILLINGS/TOPPINGS: Add 1 cup chocolate chips or nuts to the batter. If you're making two loaves, you can divide the batter in half and use 1/2 cup of either chocolate chips or nuts per loaf. I love topping the loaves with a mixture of cinnamon sugar before baking (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon) YEAST: You can substitute instant yeast if needed, just heat your water to 120-130°. Subscribe to my channel https://youtube.com/crazyforcrustrecipes?sub_confirmation=1 VISIT MY BLOG FOR ALL RECIPES! Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life. CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life. YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST BLOG: crazyforcrust.com FACEBOOK: facebook.com/crazyforcrust PINTEREST: pinterest.com/crazyforcrust INSTAGRAM: instagram.com/crazyforcrust TWITTER: twitter.com/crazyforcrust