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Is that where you like have dough stuff and you give some of it away and the person adds to it and makes bread and keeps some of the dough stuff and gives it away...and it sorta lasts forever?
If that didn't make sense please disregard.
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Registered: Mar 2004
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quote:Is that where you like have dough stuff and you give some of it away and the person adds to it and makes bread and keeps some of the dough stuff and gives it away...and it sorta lasts forever?
If that didn't make sense please disregard.
haha made sense to me..yup that is the bread,,,it is real good..
Let me know if anyone wants the starter recipe;-)
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From: WI | Registered: May 2006
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posted
That must be the bread that my aunt makes then, because it takes her awhile to get it going. I would love the recipe. Doesn't do any good to ask Aunt Bonnie about a recipe. She measures in smidgens of this and pinches of that. I need a scientific formula...
Dianna
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From: SC | Registered: Nov 2004
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"Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends." INGREDIENTS: 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk
DIRECTIONS: 1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. 2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. 3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
bbbbbbbbb Painting is silent poetry, and poetry is painting that speaks. Plutarch
From: WI | Registered: May 2006
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posted
After the 10 process you can add differnt things you like to jazz it up...here is another to add to the starter b/4 baking..I like chocalate chips and pumpkin..adujust how you like:-)
"With your starter at the ready, you can make this version with vanilla pudding mix, raisins, nuts and dates." INGREDIENTS: 1 cup Amish Friendship Bread Starter 1/2 cup vegetable oil 1/2 cup applesauce 1 cup white sugar 1 teaspoon vanilla extract 3 eggs 1/2 cup milk 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 (5 ounce) package instant vanilla pudding mix 1 cup chopped walnuts 1/2 cup raisins 1/2 cup dates, pitted and chopped
DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. 2. In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans. 3. Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.
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From: WI | Registered: May 2006
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posted
you can freeze the starters? so, if i made one, gave one to ellie, and then i could give one to kate to put in the freezer at jojo's so when she is there, she can make him some bread?
am i understanding you right? and we could make several, and freeze them for when we need lots of homemade bread? what if we just want plain bread out of it? what is that recipe?
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From: Effingham County, GA USA Z 8b | Registered: Aug 2002
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posted
Jiffy, after you make the starter,on the 10th day you have 4 cups, 1 to bake and you can either give other away,or freeze at that point. or bake them all, or freeze them all...
as far as the plain bread, just bake from the starter recipe. if you want to add other things, just do so at day 10 and bake. do not add extra stuff to freeze, just before baking..
does that make sense?
bbbbbbbbb Painting is silent poetry, and poetry is painting that speaks. Plutarch
From: WI | Registered: May 2006
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posted
I have been making this bread for about 6 or 7 years now and every year I freeze a few of the starter bags! That reminds me that I have some in the freezer now and should take one out so that we can have some bread in 10 days. This is the time of year that I always start making it!!!
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From: Minnesota | Registered: Mar 2006
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Jess,I like it too, and bake this time of year as well..I started Fri and will be ready to bake sunday am,and then off to pick Rita up from airport:-)
bbbbbbbbb Painting is silent poetry, and poetry is painting that speaks. Plutarch
From: WI | Registered: May 2006
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posted
That is a good recipe. I have never done one with yeast so I am going to have to try this one out and see how it compares.
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From: Washington, the state that is... | Registered: Aug 2004
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posted
As far as I know it does sit on the counter Jiffy. I know the one I have done without yeast does. The room temp air is what helps to "ferment" the mix.
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From: Washington, the state that is... | Registered: Aug 2004
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posted
that's what i thought. i've seen these before, but this is the first one i've wanted to try.
there is another one out there that is a fruit based one, and that one has to be refrigerated, it takes a can of pineapple, and misc. other fruit, one day at a time, but i don't have the recipe any more because i never actually did it.
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From: Effingham County, GA USA Z 8b | Registered: Aug 2002
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posted
I have never seen one like that Jiffy. I know the one I have done starts with just 1C of each flour, milk and sugar but other than that, looks very similar to the one Angie posted.
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From: Washington, the state that is... | Registered: Aug 2004
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posted
when i lived in ca, there was one that went around the base, and it was fruit based. cherries, oranges, pineapples, and i don't know what all. you added one one day, one the next, and so on, then you divided it and baked it. made a fruit bread that tastes better than fruit cake.
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From: Effingham County, GA USA Z 8b | Registered: Aug 2002
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posted
Well that sure sounds interesting. Going to have to search around for that one.
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From: Washington, the state that is... | Registered: Aug 2004
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so i'll start it in the morning.
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