Amish Friendship Bread

This recipe is no secret, everyone has had it at one point or another. It hit the Internet and homes in the early 1990’s and soon everyone was passing around those baggies of starter. I remember the first time I was given my baggie, I thought this can’t be good. But I decided to give it a try and well the rest as they say is history.

ingredients

4 cups flour
3 cups sugar
2 1/2 cups milk
1 cup oil
1 teaspoon vanilla
3 large eggs
1/2 teaspoon Kosher salt
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 large box (5.1 oz.) instant vanilla pudding

directions

1
Day one: do nothing.
2
Days two through five: squeeze bag daily.
3
Day six: add 1 cup flour, 1 cup sugar, and 1 cup milk. stir with a wooden spoon to mix.
4
Days seven through nine: Squeeze bag daily.
5
Day ten: Add 1 cup flour, 1 cup sugar, and 1 cup milk, stir well with a wooden spoon.
6
Take three 1 cup portions and put into three zip lock baggies. Give these baggies to three friends with these instructions.
7
Take the remaining batter and pour into a large mixing bowl. Then add 1 cup oil,1 teaspoon vanilla,3 large eggs, and 1/2 cup milk. In a separate bowl mix dry ingredients.
8
Add dry ingredients to the wet ingredients and mix well with a wooden spoon. Pour into two well greased and sugared loaf pans. Sprinkle some extra cinnamon and sugar on top. Bake at 325° for 1 hour, checking at 50 minutes into the baking as to not over cook.

The Cook’s Two Cents

For something different you can have some fun with this recipe. You can omit the cinnamon and add 2 teaspoons of pumpkin spice to a batch. You can add raisins or walnuts, your choice.

notes

Do not use metal spoon or bowl for mixing. Do not refrigerate mixture during it's ten day process. It is normal for batter to thicken, bubble, and ferment. If the bag puffs up with air. just open the baggie and let it out.

Source: Rachel Hammel