Looking for starter recipe for Amish bread.?

Amish Friendship Bread Starter

This delicious starter can make a variety of breads. Do not use metal containers or utensils.

1 (.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour, divided

3 cups white sugar, divided

3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10; Day 10:

Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil

1/2 cup milk

3 eggs

1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour

1 cup sugar

1-1/2 tsp baking powder

2 tsp cinnamon

1/2 tsp baking soda

1 - (5.1 oz) box instant vanilla pudding

1/2 tsp salt

1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

OMG I LOVE THIS BREAD

and as a matter of fact, i have this recipe saved in my documents

Amish Bread!

Important Preparations:

1. Do not use metal spoon or bowl for mixing.

2. Do not refrigerate.

3. If air gets into bag, let it out.

4. It’s normal for batter to thicken, bubble, and ferment.

Day 1:

You receive the fermented batter in a gallon zip-locked bag. Do nothing, just place the bag (lay flat) on the table or counter.

Day 2:

Squeeze the bag several times a day.

Day 3:

Squeeze the bag several times a day.

Day 4:

Squeeze the bag several times a day.

Day 5:

Squeeze the bag several times a day.

Day 6:

Add 1 cup each of flour, sugar, and milk, then squeeze several times a day.

Day 7:

Squeeze the bag several times a day.

Day 8:

Squeeze the bag several times a day.

Day 9:

Squeeze the bag several times a day.

Day 10:

In large mixing bowl, combine the batter with 1 cup of flour, 1 cup of sugar and 1 cup of milk. Mix with wooden/plastic spoon. Pour 1 cup of starter into each of 4 one gallon zip-lock bags. Write the date on the bags (this becomes day 1). Keep starter and then give the other 3 away to friends and family with a copy of these instructions.

To the remaining batter in the bowl add:

2 cups flour

1 cup sugar

1 cup canola oil

½ cup milk

3 large eggs

1 large box instant vanilla pudding

1 ½ teaspoon baking soda

½ teaspoon salt

2 teaspoon cinnamon

1 teaspoon vanilla

(Note: Batter will be very thick!)

***In separate bowl, mix 1 teaspoon cinnamon and 3 teaspoon sugar and sprinkle into bottom and sides of 2 well-greased loaf pans. Pour the batter into pans. Bake at 325 degrees for about 1 hour, Test with toothpick. You can add 1 cup of raisins, nuts, or chocolate chips if you would like.

*** Its okay if you have to let it sit for an extra day or two during the process.

ENJOY!!!!

AMISH FRIENDSHIP FRUIT STARTER

3/4 cup sliced peaches

3/4 cup pineapple chunks

4 ounces red maraschino cherries, drained, halved

1 1/2 cups granulated sugar

1 package active dry yeast (optional)

2 tablespoon brandy

For later addition:

1/2 cup sliced peaches

1/2 cup pineapple chunks

Note: Do not discard the syrup or fruit juice from the canned peaches and pineapples (use it in this recipe along with the fruit).

To Replenish Starter:

DAY 1:

1 1/2 cups starter juice

2 1/2 cups granulated sugar

1 (32 ounce) can sliced peaches

DAY 10:

2 1/2 cups granulated sugar

1 (32 ounce) can pineapple chunks or

1 (16 ounce) can pineapple chunks and 1 (16 ounce) can fruit cocktail

DAY 20:

2 1/2 cups granulated sugar

1 8 oz jar maraschino cherries, drained and halved

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Keep loosely covered with cloth and store at room temperature.

After the starter has been going for two weeks, add 1/2 cup each of crushed pineapples and peaches, along with their syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day 1, and begin the process for renewing starter and making cake.

DAY 1:

To 1 1/2 cups starter juice, add 2 1/2 cups sugar and 1 32 ounce can of peaches, including syrup. Keep loosely covered with cloth and stir daily. Keep at room temperature.

DAY 10:

Add 2 1/2 cups granulated sugar and pineapple chunks along with their juice. Keep loosely covered with cloth and stir daily. Keep at room temperature.

DAY 20:

Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Keep loosely covered with cloth and keep at room temperature. Stir daily.

DAY 30:

Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit. Repeat this process.

NOTE: At the end of 30 days, you will have enough extra starter juice to share with your friends. Give away 1 1/2 cups of starter to each, and keep 1 1/2 cups for yourself.

At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake.

Amish Fruitcakes freeze well.

If you don't bake all three of the cakes on the same day, stir the remaining fruit mixture every day until it has been used. Store under refrigeration until ready for use, or drain and freeze

AMISH FRIENDSHIP STARTER

1 c. sugar

1 c. milk

1 c. flour

Combine ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly open, or place a piece of cheesecloth over the container and secure it with a rubber band. Store at room temperature. Stir every day for 17 days. On the 18th day do nothing. On the 19, 20 and 21, stir. On day 22 stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should have about 4 cups starter. Give 1 cup each to two friends and keep the remaining two cups for yourself.

Use one in Amish Friendship Bread recipe (which follows) and use the other to keep the starter going. When you give away the starter, include these instructions. How to keep a starter going: Do not refrigerate and do not use a metal spoon when stirring. On day 1 (the day you receive you starter) do nothing. Days, 2 3, and 4, stir. On day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large glass mixing bowl; cover lightly. Mixture will rise. On days, 6, 7, 8 and 9, stir. On day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk and stir. Give 1 cup each to two friends, keeping one cup to make the bread and one cup for your starter.

AMISH FRIENDSHIP BREAD:

1 c. Amish friendship starter (from above recipe)

2/3 c. vegetable oil

2 c. flour

1 c. sugar

3 eggs

1 1/2 tsp. baking powder

1 - 1 1/2 tsp. cinnamon

1/2 tsp. vanilla

1/2 tsp. salt

1/2 tsp. baking soda

Raisins, chocolate chips, nuts, dates, apples, etc. (of your choice)

Combine all ingredients and mix well. Place batter in a well greased and sugared 9x5x3 loaf pan. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes before removing from pan.

AMISH FRIENDSHIP BREAD (STARTER)

1 pkg. active dry yeast

1/4 c. warm water

1 c. flour

1 c. sugar

1 c. warm milk (110 degrees)

Making the starter:

Day 1:

Soften active dry yeast with 1/4 cup warm water for 10 minutes.

Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.

Days 2, 3, and 4:

Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day.

Day 5:

At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in your own recipe which calls for starter.

Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate.

Days 6, 7, 8, 9:

Stir with wooden or plastic spoon until smooth. Do this once each day.

Day 10:

Repeat.