Today I made some Amish Friendship Bread. I have been thinking for the last few months of starting one...but I am such a procrastinator! Thankfully, a friend gave me a starter and today was the day to finish it. There are so many variations, it was difficult to decide. I finally settled on blueberry, chocolate and left one cinnamon. I've posted a starter recipe and directions below.
OK...one is a little smaller, but I wasn't sure how the blueberries would work out so I just made a little one. I do think the chocolate one needs a little more chocolate. Maybe I'll add mini chocolate chips next time. My recipe said to bake for 45 minutes, but it does take about an hour.
I have 2 more starters to give away and one to keep. So I guess I have 10 days to decide what my next loafs will be. Maybe banana/blueberry...and another (more) chocolate......
Amish Cinnamon Friendship
Bread
Do not use a metal bowl or spoon for mixing. Do not
refrigerate. It is normal for batter to
thicken, bubble, or ferment
Day 1: Do Nothing.
Day 2: Mush the bag. (If bag gets full of air…just open the bag a little, let it
out, reseal.)
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add 2 c. of flour, 1 c. of sugar, 1 c.
of milk. Mush the bag until mixed.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: In a large, non-metal bowl, combine
batter with 1 1/2 c. each flour, sugar, and milk. Mix with a wooden spoon. Pour
four 1-cup starters into individual
gallon ziploc bags. Give away starters to friends with a set of these
directions. (I used freezer bags…they’re thicker.) If you can’t give it all
away…freeze a bag. When ready, let it thaw. That will be day 2.
To the remaining batter add:
·
1 c. canola oil (OR ½ cup oil & ½ cup
applesauce)
·
1 c. sugar
·
1/2 t.
vanilla
·
3 eggs
·
2 t. baking powder
·
1/2 t.
salt
·
2 c. flour
·
1/2 c. milk
·
1/2 t. baking soda
·
1 large box of instant vanilla pudding (Sugar free works fine)
·
2 t. cinnamon
In separate bowl, mix 1 t. cinnamon and 3 T.
sugar. Sprinkle into well-greased loaf pans and coat the sides with sugar
mixture. Do not use Pam or other non-stick spray. Bake at 325° for 45 minutes. (Mine
took a little longer.Use the toothpick test.)
NOTE - Pam spray works just fine for greasing the pans. I used Pam
and omitted the sugar. I also used self rising flour throughout.
My Variations:
I mixed everything as
listed above then separated my batter. Depending on the size of your pans, separate
it in to 2 or 3 batches. (I did make one smaller than the other two.) To one
I left it as is. To the smaller one I added a handful of frozen blueberries.( Roll
lightly in flour to prevent them from sinking.) I added about ¼ cup cocoa to
the last one. I think I’d add a little more cocoa if you really like chocolate. You can change the flavor of pudding also. Don't you just love the "Mush the bag"?
STARTER
There are many
variations of a starter for this bread.
Some call for
yeast, some don’t. The easiest is as follows…
1 cup flour 1 cup
sugar 1 cup milk (For
other variations just Google it.)
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I'm now on to another project. It's not like I don't have a few...ok more than a few...that I need to finish. I think crocheting some more fruit will be next. Until next time...God Bless!
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