• Prep Time:
  • Cooking Time:
  • Serves: 2 Loaves

Amish Friendship Bread (Requires Starter)

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Do not refrigerate. Use glass bowl and wooden spoon only.
  • DAY 1 Do nothing
  • DAY 2 Do nothing
  • DAY 3 Put in large glass bowl and stir with wooden spoon
  • DAY 4 Do nothing
  • DAY 5 Do nothing
  • DAY 6 Add 1 cup sugar, 1 cup flour & 1 cup milk -- stir w/wooden spoon
  • DAY 7 Do nothing
  • DAY 8 Stir with wooden spoon
  • DAY 9 Do nothing
  • DAY 10 Add 1 cup sugar, 1 cup flour & 1 cup milk -- stir w/wooden spoon
  • Take out 3 servings of 1 cup each -- put in glass containers. Keep one jar
  • for yourself and give 2 away with copy of this recipe.
  • To the remaining batter add: 3 beaten eggs, 1/2 cup milk, 1 cup oil and 1
  • tsp vanilla.
  • In separate bowl, blend: 2 cups flour, 1 cup sugar, 1/2 tsp baking powder,
  • 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 2 small or 1 large
  • package of instant vanilla pudding.
  • Add dry ingredients to liquid ingredients. Blend well. Pour into 2 loaf
  • pans that have been well greased and sprinkle with cinnamon and sugar.
  • Bake at 325 degrees for 1 hour.
  • Enjoy!!!
  • From: A co-worker
  • Meal-Master format provided by iRis gRayson.
  • From: Fido National Cooking Echo
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Amish Friendship Bread (Starter Recipe)
Categories: Cake
Yield: 1 Servings

1 pk Active dry yeast
2 1/2 c Warm water
2 c Sifted flour
1 tb Sugar

1 c Milk
1 c Flour
1 c Sugar

DAY 10
1 c Flour
1 c Sugar
1 c Milk

AMISH FRIENDSHIP BREAD (Original Starter Recipe), Linda DiSanto, Austin,

Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic
container. Stir in remaining warm water, flour and sugar. Beat until
smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter
requires 10 days for fermentation as follows:

DAYS 1, 2, 3 and 4: Stir batter

DAY 5: Add 1 cup each milk, flour, sugar and stir

DAYS 6, 7, and 8: Stir batter each day

DAY 10: Add 1 cup each flour, sugar, milk; stir.

The batter is ready to use. This makes 3 cups batter to use in the
recipes. If you want to you may put 1 cup batter each into 3 containers and
give 1 or 2 away. Save 1 cup to begin process all over again OR you can use
all 3 cups batter for the recipes at 1 time and when you want to bake these
again just start the starter again.

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