Instructions: 1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. 2. In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork. 3. Slowly stir in 1 cup milk and dissolved yeast mixture. 4. Cover loosely and let stand at room temperature until bubbly. 5. Pour into a 1 gallon zip lock bag. Be sure to let the air out if the bag gets too puffy. Consider this Day 1 of the 10-day cycle. For the next 10 days, handle starter according to the instructions for Amish Friendship Bread instructions below.
INSTRUCTIONSNOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out. Day 1: Do nothing. Day 2: Mash the bag. Day 3: Mash the bag. Day 4: Mash the bag. Day 5: Mash the bag. Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag. Day 7: Mash the bag. Day 8: Mash the bag. Day 9: Mash the bag. Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl.
Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Mix well.
Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. Some people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.
Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.
REMEMBER: If you keep a starter for yourself, you will be baking in 10 days. The bread is very good and makes a great gift. Should this recipe not be passed onto a friend on the first day, make sure to tell them which day it is when you present it to them. The Recipe: 1. Preheat oven to 325 degrees F. 2. To the remaining batter in a bowl add the following:
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1-2 boxes instant pudding (any flavor)
Optional: 1 cup nuts and 1 cup raisins
3. Grease 2 large loaf pans
In a bowl mix an additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon.
Dust the greased pans with the cinnamon-sugar mixture.
4. Pour the batter evenly into the pans and sprinkle the remaining cinnamon-sugar mixture on the top. 5. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.