Amish Friendship Bread


With the holidays coming and our economy such as it is, this recipe makes a great inexpensive gift, which can literally keep on giving. It takes about 10 days for the starter to ferment, so you have to plan accordingly. But outside of remembering to follow the recipe each day, this is makes for an unusual and welcome gift.

This recipe was given to me one year by a dear college friend, Jane Bresnick. She gave me a jar of the starter and the recipe. I rushed home and baked it.  To this very day, I treasure the recipe.  This is a wonderful thing to bring to someone who is hosting Thanksgiving because it can be made for breakfast the next day. Guess what Kimberly is getting for the holidays?

Amish Friendship Bread
In a 4 cup capacity non-reactive container (Glass is the best, and I recommend qt. size Mason Jars.) place:
1 cup of milk
1 cup of flour
1 cup of sugar
Stir well and cover. Keep out on the counter where you won’t forget it.  Write down the day and date that you began.  Everyday open and stir until the 6th day when you will add:
1 cup of milk
1 cup of flour
1 cup of sugar
Cover.  Keep out on the counter and for the next 3 days, open and stir. Until the 10th day when you add:
1 cup of milk
1 cup of flour
1 cup of sugar
NOW: Stir well and divide up into 4 separate containers (Large Bell brand canning jars with lids are perfect.) so that you can give as a gift to 3 people. Keep 1 cup for yourself so that you can try this delicious bread.
On the 10th day, you are almost done. Now, preheat the oven to 325 degrees. Butter a large loaf pan. I think Pyrex glass pans are the best as they make a nice golden loaf. 
To 1 cup of starter, add:
1 Cup of oil
1 Cup of sugar
3 eggs
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
2 cups of flour
½ cup of milk
2 tsp vanilla
½ cup chopped nuts of your choice (optional) Pecans, Almonds and Hazelnuts are all good choices
Mix all the ingredients well and pour into a loaf pan. You could use 3 mini loaf pans if you want to give a small loaf of the bread along with your starter.
For a large loaf bake for 1 hour. Smaller loaves should take about 35 minutes; make sure to check them for doneness by inserting a toothpick into the center. If it comes out clean then it is ready.

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