# From: Henry (H.W.) Troup
Here's my version of the recipe, received with a starter that has so
much sugar it seems to be all yeast and no bacteria; my starter is
still going after two years in my care. I'd be will to try to dry it
if anyone wants.
Starter care instructions omitted...
"Amish Friendship Bread"
1 cup starter
2/3 cup oil
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix listed ingredients -- I'd sift the dry ingredients together first,
but the original sheet doesn't say to.
You may top with candied fruit, nuts, or apple slices before baking.
Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at
350 degrees. Cool ten minutes before removing from pan.
Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
!erutangis ruoy otni suriv erutangis siht ypoc ot nevird ylsuoicsnocbus era uoY
I've kept most/all of the sourdough recipes posted to both
the net and the sourdough/bread machine groups. However,
they are on UNIX, so I've got macros included in the files.
I've culled the Amish starter recipes from my file and taken
out the macros and formatted them for readability. I take
no responsibility on how the recipes turn out, I've not
tried any of them. But.....here they are.
1000.1 -- -- 1000.1
AMISH FRIENDSHIP BREAD STARTER
John D. Holder, University of New Mexico, Albuquerque
I have made friendship bread several times with a gift
starter, and I have a pretty good guess as to how to make
one. This is slightly different than most sourdough-type
starters. I would either dissolve one package of dry active
yeast in a half cup of warm water or milk. If you use
water, add one cup milk, one cup flour, and one cup of
granulated sugar. If you use milk, add one half cup milk,
one cup flour, and one cup of granulated sugar. Set in a
warmish place, like near the stove, and stir once daily for
5-10 days. This makes about 3 cups of starter. Most
recipes for friendship bread that I've seen call for one
cup of starter to start out with, so as tradition dictates I
would keep a cup of starter for myself and give the other
two cups to two friends with the recipe.
AMISH FRIENDSHIP SOURDOUGH (MUFFIN) STARTER
Henry Troup, Bell Northern Research, Ottawa, Canada
o Keep only in a ceramic bowl, covered.
o Never refrigerate.
o Stir daily.
o Feed every five days with 1 cup flour, 1 cup sugar and
1 cup milk.
Split into four, bake one part, keep one part, and give two
A quick calculation indicates that in 160 days (32
replications) every person on the planet will have some
muffin starter. And it will take a lot of flour to feed all
o Keep in a covered bowl. I transfer it to a clean bowl
every month or so, usually when I'm baking. Mine sits
on top of the microwave
o Refrigeration will slow down the starter, usually a
good idea. Freezing for over a month will kill it. I
refrigerate the starter when I go away for more than a
o Stir daily.
o When it looks thin and watery, or smells of alcohol, or
you want to bake with it, feed with: 1/2 cup flour, 1/2
cup sugar and 1/2 cup milk.
It's okay to feed it and not bake immediately, but it really
should be split between every two feedings. The objective
is to keep the yeast in the starter reproducing, as opposed
"AMISH FRIENDSHIP BREAD"
Henry Troup, Bell Northern Research, Ottawa, Canada
1 cup starter 2/3 cup oil 1 cup sugar 3 eggs
1 tsp vanilla 2 cups flour 1 tsp cinnamon
1 1/2 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt
Mix listed ingredients -- I'd sift the dry ingredients
together first, but the original sheet doesn't say to. You
may top with candied fruit, nuts, or apple slices before
baking. Pour into 2 well greased sugared loaf pans. Bake
40 to 50 minutes at 350 degrees F. Cool ten minutes before
removing from pan.
FRIENDSHIP BREAD STARTER
1 cup flour 1 cup milk 1/4 tsp salt 1 friend with starter
Proceedure: take flour, milk and salt to visit friend with
starter. Add each to friends' starter, mixing well. Divide
starter in half, returning one part to friend, and taking
other half home with you. Place your part in your starter
bowl. You now have a Friendship Bread Starter.
AMISH FRIENDSHIP BREAD (10 day Sour Dough)
Cover the starter, set on the counter, DO NOT REFRIGERATE.
Day 1-4 : stir everyday
Day 5 : add 1 cup flour, 1 cup sugar and 1 cup milk
Day 6-7 : stir
Day 8-9 : do nothing
Day 10 : add 1 cup flour, 1 cup sugar and 1 cup milk
Pour 1 cup starter mix in three cups, to give away.
To the remaining mixture add
2/3 cup oil 1 cup sugar 2 cups flour
1 1/2 tsps baking powder 1/4 tsp salt 1/2 tsp vanilla
3 eggs 1/2 tsp baking soda 2 tsps cinnamon
Raisins & nuts (optional)
Beat batter and pour into 2 well greased bread pans. Bake
for 1 hour at 350 degrees F.
AMISH FRIENDSHIP BREAD INSTRUCTIONS
Keep at room temperature Use a glass container. Do not use
a metal spoon (use a wooden one) Do not refrigerate. Use
only plain (non-rising) flour.
Day 1 The day you get your starter, do nothing
Day 2 Stir with a wooden spoon
Day 3 Stir with a wooden spoon
Day 4 Stir with a wooden spoon
Day 5 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir
Day 6 Stir with a wooden spoon
Day 7 Stir with a wooden spoon
Day 8 Stir with a wooden spoon
Day 9 Stir with a wooden spoon
Day 10 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.
Get three glass containers and put one cup of mixture in
each container, Give a copy of these instructions and a cup
of starter to 3 friends. To remaining batch add 2/3 cup
oil, 3 eggs, 1 tsp vanilla, 2 cups flour, 1 cup sugar, 1 tsp
cinnamon, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda,
and 1/2 tsp salt. Pour into 2 well greased and sugared loaf
pans, or 1 bundt pan. Top with anything you like such as,
sliced apples, dried or candied fruit, nuts, coconut, etc.
or leave plain Bake at 350 degrees F for 40 to 50 minutes.
(Check after 30 minutes.) COOL 10 MINUTES BEFORE REMOVING
FROM PAN. Slice and serve.
AMISH FRIENDSHIP BREAD (Original Starter Recipe)
Linda DiSanto, Austin, Texas
1 package active dry yeast 2 1/2 cups warm water 2 cups sifted flour
1 Tbsp sugar
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 pout 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.
OR use the other cup of batter to make the bread or cake.
AMISH FRIENDSHIP BREAD
My sister-in-law gave me this recipe for Amish Friendship
Bread along with a jar-full of the starter mix. Do not use
metal spoon and Do not refrigerate dough!!
day 1 -- Receive starter and do nothing
day 2 -- Stir once each day with wooden spoon
day 3 -- Stir once each day with wooden spoon
day 4 -- Stir once each day with wooden spoon
day 5 -- Add 1 cup flour, 1 cup sugar, 1 cup milk and stir
day 6 -- Stir once each day with wooden spoon
day 7 -- Stir once each day with wooden spoon
day 8 -- Stir once each day with wooden spoon
day 9 -- Stir once each day with wooden spoon
day 10 - Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.
pour into containers of 1 cup each and give to 3 friends
with copy of recipe (or 2 friends and keep 1 start for yourself)
To the remainder add:
2/3 cup oil 1 1/4 tsps baking powder 3 eggs 1/2 tsp baking soda
2 cups flour 1/2 tsp salt 1 cup sugar 2 tsps vanilla
2 tsps cinnamon
Pour into 2 well greased and sugared loaf pans. Bake 40 to
50 minutes at 350 degrees F. Cool 10 minutes before
removing from pan. The bread may be frozen for a later date
(note the starter).
From: email@example.com (Mats Wichmann)
Well, heck, here's the recipe for Amish loaf that passed through here a
little over a year ago. Don't have the culture, though - didn't thik
much of it, so didn't make any effort to keep it alive after passing it
on. If "everybody" has seen this, it might be interesting to see if
the recipe differs amongst those who had it passed to them...after
all, stories always seem to mutate when passed from person to person...
do recipes also, or are they scrupulously preserved?
Amish Friendship Loaf
Day 1 The first day with the starter do nothing
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well
DO NOT use metal spoon, bowl, or pan
DO NOT refrigerate
Batter will expand, so should be placed in a larger bowl or container on receipt
On Day 10 - pour 1 cup batter into each of three containers and give to three
friends, with a copy of these instructions
The remaining batter will be a little more than a 1 cup.
Add 2/3 cup oil, 2 cups flour, 1 cup sugar, 1 1/4 tsp baking powder,
3 eggs, 1/2 tsp each of: salt, cinnamon, vanilla or baking soda.
Pour into two well greased loaf pans.
Bake at 350 for 50-60 minutes.
Cool 10 minutes, then remove from pans.
Systems Software Consultant
firstname.lastname@example.org (or email@example.com)
From: JERRY PELIKAN
Subject: Amish Friendship Bread
The recipe that I got with my Amish Friendship bread goes like this:
No metal spoons or bowls! Do not refrigerate!
Day 1: do nothing
Day 2,3,4: stir
Day 5: Add: 1 cup flour
1 cup sugar
1 cup milk
Day 6,7,8,9: stir
Day 10: Add: 1 cup flour
1 cup sugar
1 cup milk
Pour one cup of batter into each of 2 containers and give to two freinds.
To remaining batter, add:
2/3 cup oil 1/2 t baking soda
3 eggs 1 1/2 t baking powder
1 cup sugar 1 t cinnamon
2 cups flour 1/2 t salt
1 t vanilla
Add two cups of fruit or nuts. Pour into two greased and floured
loaf pans. Bake 45 - 50 minutes at 350 degrees.
Cool 10 minutes & remove.
# From: firstname.lastname@example.org (douglas.w.monroe)
Amish Frienship Bread:
1-1 1/2C starter dough
2t cinnamon (or 1t cinnamon, 1/4tallspice,& 1/2t nutmeg)
1 1/4t baking powder
1/2t baking soda
(*1 1/2 cups chopped nuts, apples, raisins, etc. optional)
Mix together with whisk all dry ingredients. Add remaining
ingredients and mix well. Add nuts or fruit and blend well. Grease
& sugar 2 loaf pans or 1 tube pan. Bake 350\(de