Amish Friendship Bread . . . Pass It On!

amish friendship bread I remember the first time I had this bread was more than 17 years ago when we first moved to Utah from California. One of my new neighbors brought me over a loaf as a “Welcome To The Neighborhood” offering. It was over that loaf of bread that Amber and I became BFF’s. :-)  For years we have been sharing this bread with each other. Whenever one of us makes it…we make sure and give the other a loaf….and a starter.

Last week, after living across the street from each other for over 17 years, she moved away. :-(  (OK…she only moved about 1 mile and a half away….but still….)  So as a “Thanks For Being Such A Great Neighbor All These Years” gift….I broke out the old Amish Friendship Bread recipe. I haven’t made it for a couple of years, so I had to make my own “starter” for it (which is a ten-day process) but I figured her friendship was worth it. :-) And after the ten days I would have several starters and some delicious bread. A Win-Win.

What is a “starter” you ask? A starter is an “old-fashioned” method of leavening bread dough. Flour, water, and yeast, are allowed to ferment for different periods of time depending on the type of bread. A starter can also contain milk, sugar, or honey, which help speed the fermentation process. While starter breads require much more time to prepare, the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

So now you know WHAT a starter is….and WHY it’s worth the wait….let’s make one.

amish friendship bread

Amish Friendship Bread Starter

Use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal! There’s a chemical reaction that occurs between the fermenting starter and metal. If your metal utensils and bowls are stainless steel it will probably be fine…but if they are scratched up at all, it will spoil your starter.

Ingredients:

1 pkg. active dry yeast
1/4 cup warm water (110ish degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110ish degrees F)

Directions:

In a small bowl, dissolve the yeast in the warm water for about 10 minutes. Stir well.
In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
Slowly stir in warm milk and dissolved yeast mixture until combined.
Pour into a one gallon sized plastic baggie (or a plastic container). The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions for Amish Friendship Bread below.

amish friendship bread

 

One of the reasons this is called “Friendship Bread” is obviously because it’s fun to share the bread and the starter with a friend. Typically, when you give the bread and a starter to that friend, you give it with instructions on what to do with the starter and the recipe for the bread. Here is how that info was given to me many moons ago!

(CLICK HERE for printable PDF)

AMISH FRIENDSHIP BREAD

NOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If the bag starts to puff up, let some of the air 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 cup flour, 1 cup sugar, 1 cup milk.
Measure out 1 cup of batter into 4 separate 1-gallon Ziploc bags.
Keep one of the bags for yourself, and give the other bags to 3 friends along with the recipe.

amish friendship bread

amish friendship bread

 

OK….we’ve waited LONG ENOUGH!  Let’s make the bread!

amish friendship bread

Ingredients

1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 large or 2 small boxes vanilla instant pudding

Directions

Preheat oven to 325° F
In a large mixing bowl, add ingredients as listed.
Grease two large loaf pans.
Dust the greased pans with a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.
Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
Bake for one hour or until the bread loosens easily from the sides and a toothpick or knife blade inserted in the center of the bread comes out clean.

amish friendship bread

amish friendship bread

amish friendship bread

amish friendship bread

amish friendship bread

 

Now it’s time to reward yourself for being SO PATIENT by treating yourself to a slice or two…or three.  I had a nice thick slice of this for breakfast this morning with a nice, hot cup of Pero and it was DIVINE!!!

 

amish friendship bread

 

And after you treat YOURSELF…don’t forget to treat a friend and share the deliciousness!  Here is a cute packaging idea from Ms. Martha Stewart that I decided to try my hand at. It was fun to make and I think it makes a very nice presentation.

 

amish friendship bread

wax paper wrap

amish friendship bread

 

 

If you’ve had this bread before you KNOW how good it is and won’t have to be convinced that it’s definitely WORTH THE WAIT! If you HAVEN’T ever had it before….you’re going to have to trust me on this one.  This bread is SOOOO delicious!  I guarantee you will be either singing my praises for introducing it to you….or cursing my name because it’s SO addicting!  lol.  I hope it’s the former. :-)

 

P.S. I know I’ve given you a LOT of information here, and I’m certain there are going to be a LOT of questions. As always, I will do my best to answer (and, as always, I appreciate the people who jump in and answer questions in the comments. THANK YOU!)….but I wanted to point you in the direction of a terrific website called Friendship Bread Kitchen that has a Frequently Asked Questions section that addresses every question I think there could possibly be about this whole thing. It’s a GREAT resource!


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Comments

    • says

      LeAnne,

      I don’t see any reason why you couldn’t make this bread (and the starter) using GF flour instead of all-purpose flour. Let’s give it a go and both report back, shall we? :-)

      • Martha says

        Yes, please do. One of the many things I have missed since being diagnosed Celiac.
        Jillee, I do want to thank you for all of your gluten free recipes. They are all great!

      • Alice says

        This is great! Thankyou for posting this, I had missed placed mine and it had been so long I didn’t remember it. My daughter just ask last week about the recipe. Never had the bread make anyone sick, the way it is made is part of the process and yes it is soooo good!

  1. Heather says

    LeAnne, I have the exact same question. Jillee, what do you think? Can we make it GF? I’m willing to be thw guinea pig…! Thoughts?

    Heather

    • says

      I think we can! The only reason I didn’t do it this time was because I was making it for my neighbor Amber (who, by the way, LOVES this bread!). But I will def be trying a GF version for No. 2 son. :-)

  2. Nelleke says

    I once got one of these, they are delicious! Here in the Netherlands it is called a ‘Herman’ btw

    I think you can easely make one GF by replacing the flour with a mixture of rice flour and corn starch.

  3. Wendy says

    I used to have a starter for this and made until we stopped eating the bread fast enough. It’s so delicious! I’m (mostly) vegan now, so I wonder if this would work using almond milk (we prefer that over soy) andy egg replacer. Has anyone ever tried it that way?

    • says

      Wendy, I read on one of the websites I was researching that someone used warm coconut milk as a substitute and that they thought it was even BETTER than the reg. milk. :-) Let us know if you try it!

  4. Michelle Holmes says

    Thanks Jillie! I haven’t seen this in so long. My mom used to make this when I was young. Will def be trying my hand at it!

  5. April says

    Thank-you soo much for this post!! I LOVE this bread, but its often hard to find a start! Now, I can make my own. Thank-you!! :-)

  6. Marce says

    What timing! I was flipping thru a box of recipes yesterday and came across the same recipe. Two times this recipes has crossed my path in 24 hrs. I guess, I need to make it again. And YES, it is so delish. Thank you Jillee, I think I will print out all this info to give to my “friend”!

  7. Barb B says

    I acquired a started for this 11 years ago and it has been a staple ever since. I have tweaked the recipe many times by changing the flavor of the pudding, addin chip, nuts or fruit. It is a very flexible bread. My personal favorite is cheesecake pudding and white chocolate chips.

    • Nicholle says

      I also change out the puddings, etc, to change it up. I have never used yeast though. I’ve made a starter from scratch just by guessing and never used the yeast. Hmmm…. And we were just talking about this too the other day and that I need to get some started because it would make great Christmas gifts. We don’t have a lot of money so I think I really am going to make home made Christmas gifts this year. :)

    • Belinda says

      I have also made many variations with the pudding mixes…..pistachio was a hit with my family.

  8. says

    Hello, I´m from Spain and I have been given this identical recipe last year , it is called Tarta del Padre PIO, and you are supposed to make it and then give the starter dough to 3 persons whom you wish goog luck and it is a chain of friendship that keeps circulating.

  9. Susan says

    I have had a starter for this going on about 5 years now. I have gotten so many friends “addicted” to this bread. I, like Barb B, love the Cheesecake pudding and White Chocolate Chip Version. I have a list of all kinds of different variations. I freeze mine when I get tired of making the bread and need a break from it, then just lay it on counter and count that as day one!!!

    • Carol says

      I was just reading the comment from Susan about freezing the Armish Friendship starter. How long is starter good for when kept in the freezer? I have some that’s been in the freezer for a loooong time (forgotten and at the bottom of the freezer)…should I use it or start over? Thanks for any suggestions.
      Carol

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