Welcome to Tigersue's Jungle. Here you may find a Jungle of thoughts and idea's. You may never know what you will find!
Yes, I am a member of the Church of Jesus Christ of Latter-Day Saints! I am a wife, a mother, a sister, and a friend.

Wednesday, May 06, 2009

Amish Friendship Bread

I posted this on the Bourne Bistro but I want to post it here as well. Enjoy!!!!!!!!

I was given a batch of start and the recipe for this yummy bread! It is intended to create the start and share the bread and start with others the day you bake the bread. This is a very easy recipe, and so yummy. Enjoy and share with friends and neighbors.

Do not refrigerate at any time!!!!!!!!!

Day 1: Let the bread start rest. (1/3 cup milk, 1/3 cup flour, 1/3 cup sugar and place in a gallon bag and mush. I would imagine if you are creating this from scratch you may need to let your start rest for more than 5 days before you continue on, smell the start for the yeasty sourdough smell. Also if you have sour milk it might help the fermentation process a bit quicker)

Day 2-5 Mush the bag each day and let out any excess air.

Day 6 Add the following to the start and mush

1 Cup flour
1 Cup Sugar
1 Cup Milk

Day 7-9 Mush the bag and let out air as needed. It's normal for the mix to rise, bubble and ferment.

Day 10 Mixing Day

Combine in a large Non-metal mixing bowl:

Contents of the bag
1 1/2 Cups sugar
1 1/2 cups flour
1 1/2 cups milk

Stir with a non metal spoon

Place 1 cup of this mix into four, one-gallon zip lock bags. Keep one start for yourself and give the other three away with a copy of this recipe. Make sure to date the bags.

Preheat the oven to 325 degrees. To the remaining batter in the bowl, add the following and mix well.

3/4 cup vegetable Oil
3/4 cup milk
3/4 sugar
2 Cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp vanilla
3 eggs
1 large box instant vanilla pudding (5 oz size)

Grease two large loaf pans or one Bundt pan. Mix 1/2 cup sugar and 1 Tablespoon cinnamon. Coat the inside of greased pans with sugar mixture and pour into the pans. Sprinkle a generous amount of sugar mix on top of the batter. Bake for 1 hour or until toothpick comes out clean. Cool in a pan on a wire rack.

Eat and Enjoy. (I would cut a few pieces and share with those I give the start too. That way they can taste how yummy the bread is. It reminds me of a good zucchini bread.

No comments: