Amish Friendship Bread
03-30-2009, 02:55 AM
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Amish Friendship Bread
IS THE ****! Anybody else ever had any. Anything that takes 10 days to make has to be good. Turned out well, and we used vanilla pudding mix, though my next one will be chocolate. Eating a monster slab right now with a cold glass of milk. Yum
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03-30-2009, 11:18 PM
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you can "re feed" your starter so you always have some on hand.
once you have a strong yeast starter, use only half of it and then 'feed' the remaining with water and flour and stir it occasionally.
rec.food.sourdough FAQ.Starter.Doctor
once you have a strong yeast starter, use only half of it and then 'feed' the remaining with water and flour and stir it occasionally.
rec.food.sourdough FAQ.Starter.Doctor
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03-31-2009, 03:37 AM
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Someone gave us starter in a bag. We made half and kept 4 starter bags to give away, or use ourselves. Its nice though since one batch makes 4 more starters. So make one, give away 3, and in 10 more days you have 4 more starters and 2 loafs of bread/cake.
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04-18-2009, 09:37 PM
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Just got done flexing my baking muscles, made 16 4''x8'' loafs/cakes. 6 chocolate and candied pecan (had some left over candied pecans from late last week we crushed up and used), 5 coconut cream and 5 banana nut bread. I am going to redo the recipe tonight though, since the current one we are using uses probably 2/3 of the original batter for starters, and we don't know enough people to give that many starters to, so we are pretty much pouring half of our product down the drain. God I love these little bastards. Milk is going to be flowing like Niagara Falls for the next week. 
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05-09-2009, 02:00 AM
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While the thread is back... I made the best batch I have made yet. Coconut Cream flavor with chopped Pineapple and Raisins. GOOD ****! Too bad I only have 4 of them, and 4 Lemons this time around. I have probably made over 100 cakes in the last 2-3 months. Still not tired of them.
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05-09-2009, 03:00 PM
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From memory (too lazy to get out of my chair).
You start with a starter, which is 1 cups of the starter from day 10 before you add the final ingredients. Let the 4 cups of starter batter sit for 6 days in a zipper bag before adding 1 cup of sugar, 1 cup of milk and 1 cup of flour. Let sit another 4 days. Then on day 10, remove 4 cups from the batter to use as a starter (4 cups from each bag, 1 cup put into its seperate bag, so 1 bag of batter makes 4 more starters) before adding:
1 1/2 cup milk
1 1/2 cup flour
1 1/2 cup sugar
1 cup of oil
tbsp vanilla extract
tbsp baking powder
tbsp baking soda
tbsp salt
1 egg (might be 2)
1 box of pudding mix (the larger box ~5oz, not the smaller 3.5oz)
We use 4x8 foil bread pans filled about 1/3, since it rises a good bit. Butter the pan well all over the inside, then use a cinnamon and sugar mix to coat the buttered pan with (which adds my favorite part to the cakes, the crunchy suger coated crust on the sides and bottom of the cake) and if you have any left, sprinkle some on top before baking.
The part that wastes most of out usable batter is the ratio is set for you having already removed 4 cups from each bag of batter. We don't know enough people to give all of these starters to. I need to do the math so that you leave those 4 cups in to be made into cakes. That would give you much more batter to make cakes with.
Its complicated, but sure does taste good.
You start with a starter, which is 1 cups of the starter from day 10 before you add the final ingredients. Let the 4 cups of starter batter sit for 6 days in a zipper bag before adding 1 cup of sugar, 1 cup of milk and 1 cup of flour. Let sit another 4 days. Then on day 10, remove 4 cups from the batter to use as a starter (4 cups from each bag, 1 cup put into its seperate bag, so 1 bag of batter makes 4 more starters) before adding:
1 1/2 cup milk
1 1/2 cup flour
1 1/2 cup sugar
1 cup of oil
tbsp vanilla extract
tbsp baking powder
tbsp baking soda
tbsp salt
1 egg (might be 2)
1 box of pudding mix (the larger box ~5oz, not the smaller 3.5oz)
We use 4x8 foil bread pans filled about 1/3, since it rises a good bit. Butter the pan well all over the inside, then use a cinnamon and sugar mix to coat the buttered pan with (which adds my favorite part to the cakes, the crunchy suger coated crust on the sides and bottom of the cake) and if you have any left, sprinkle some on top before baking.
The part that wastes most of out usable batter is the ratio is set for you having already removed 4 cups from each bag of batter. We don't know enough people to give all of these starters to. I need to do the math so that you leave those 4 cups in to be made into cakes. That would give you much more batter to make cakes with.
Its complicated, but sure does taste good.
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