Amish Friendship Bread - Kristi D. (bread loaf) & Heather W. (muffins)

Amish Friendship Bread

Copy these instructions and pass them on to a friend with a starter

DO NOT use any kind of metal bowl or spoon for mixing

DO NOT REFRIGERATE. It’s normal for the batter to rise and ferment.

Should this recipe not be passed on to a friend the first day, be sure to tell them the day the starter batter is on when you give it to them.

DAY 1: Do nothing. This is the day you received the starter batter. The bag is dated.

Days 2 through 5: Just squeeze the bag once or twice each day.

Day 6: Mix dry ingredients in a non-metal bowl. Stir in milk until the mixture is smooth:

1 C. flour

1 C. sugar

1 C. milk

Days 7-9: Just squeeze the bag once a day. (You may need to release the accumulated gasses as the bag swells).

Day 10: Blend sugar and flour in a non-metal bowl. Stir in milk until blended.

1 1/2 C. flour

1 1/2 C. sugar

1 1/2 C. milk

Pour entire contents of the starter bag into the bowl and mix until smooth. Put 1 cup of batter into each of four gallon-size Ziploc bags, which you have dated with the day’s date. Keep one for yourself and give the other three to friends with a copy of this sheet.

To the batter that remains (which measures a little over 1 1/2 cups) add and mix well:

3 eggs

1 C. oil (or substitute 1/2 cup oil and 1/2 cup applesauce)

1/2 C. milk

2 tsp. vanilla

In a separate bowl, combine the following ingredients:

2 tsp. cinnamon 1/2 tsp. salt

1 C. sugar 1 1/2 tsp. baking powder

2 C. flour 1/2 tsp. baking soda

1 large box of instant vanilla or lemon pudding

Stir the dry ingredients into the batter until smooth. Chocolate chips, nuts, raisins, craisins, blueberries, chopped ripe bananas, etc. might be added at this point as well.

Preheat oven to 350 degrees F. Grease two large loaf pans. Mix an additional 1/2 cup sugar and 1 tsp. cinnamon in a separate bowl. Dust greased loaf pan with 1/2 of the mixture. Pour batter evenly into the loaf pans. Sprinkle the remaining cinnamon and sugar mixture over them. Bake for one hour at 350 degrees F. *I found this to be a little long - keep an eye on it. Cool until bread loosens evenly from the sides of the pan.