Recipes - Amish Friendship Bread MOMS Club, Tampa

Amish Friendship Bread Starter

1 package active dry yeast
1/4 cup warm water (110 degrees)
1 cup all-purpose flour
1 cup sugar
1 cup warm milk
In small bowl, soften yeast in water for 10 minutes; stir well. In a 2-qt. bowl, combine flour and sugar. Mix thoroughly, or the flour will lump when the milk is added. Slowly stir in warm milk and softened yeast mixture. Cover loosely and let stand at room temperature until bubbly.
Consider this Day One of the 10-day cycle. Days 1,2,3,4: Stir batter each day. Day 5: Add 1 cup each milk, flour and sugar; stir. Day 6,7,8,9: Stir batter each day. Day 10: Add 1 cup each milk, flour and sugar; stir. The batter is ready to use. You can pour 1 cup batter into each of three containers and give one or two away. Save 1 cup to begin process over again. Use the rest in the following recipe. Day 10 (after removing four 1-cup portions):
1 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
1/2 teaspoon baking soda
1 large box instant vanilla pudding
2 teaspoons ground cinnamon
To the remaining batter, add all the ingredients above and mix well. Pour into 2 large well-greased and sugared loaf pans. If desired, sprinkle with extra cinnamon and sugar, and bake at 350 degrees for 1 hour or until done. Variations: Add 1 cup chopped nuts and /or 1/2 cup raisins. Can replace vanilla extract with lemon juice and vanilla pudding with lemon pudding. Experiment with different pudding flavors and combine with your favorite additions.
Notes:
- Do not use metal spoon or bowl for mixing. Do not refrigerate.
- Batter will thicken, bubble and ferment. Can put starter in a gallon size plastic bag. If air accumulates in bag, release it.