The first time I had this bread was more than 20 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 almost two decades, 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.
How To Make A Starter For Amish Friendship Bread
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 package active dry yeast
- 1/4 cup warm water (about 110 degrees F)
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup warm milk (about 110 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 bag (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 the starter according to the instructions for feeding and sharing an Amish Friendship Bread starter below.
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)
NOTE: Do not refrigerate the starter. It is normal for the batter to rise and ferment. If the bag starts to puff up, let some of the air out.
How To Feed & Share An Amish Friendship Bread Starter
- 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 these directions:
- Pour the entire bag into a nonmetal bowl.
- Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.
- Measure out 1 cup of batter into 4 separate gallon ziplock bags — keep one and share the rest!
OK….we’ve waited LONG ENOUGH! Let’s make the bread!
How To Make Amish Friendship Bread
Ingredients:
More Ideas You'll Love
- 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.
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!!!
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.
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!
Amish Friendship Bread Starter Recipe
Ingredients
- 1 envelope active dry yeast
- 1/4 cup warm water
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 cup warm milk
Instructions
- Add the yeast and warm water to a small bowl, let it dissolve for about 10 minutes, then stir well.
- In a 2-quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.
- Slowly stir in warm milk and dissolved yeast mixture.
- Pour the finished starter into a one-gallon plastic bag or container. (Consider this Day 1 of the cycle outlined below.)
Feeding the Starter
- 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 1 cup flour, 1 cup sugar, and 1 cup milk to the bag. Mash the bag.
- Day 7: Mash the bag.
- Day 8: Mash the bag.
- Day 9: Mash the bag.
- Day 10: Pour the bag's contents into a non-metal bowl, then add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well, then measure 1 cup of batter into 4 gallon-size ziplock bags to share.
Notes
Nutrition
Amish Friendship Bread Recipe
Equipment
- 2 large loaf pans
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 box vanilla instant pudding large
Instructions
- Preheat oven to 325°F.
- Combine all ingredients in a large mixing bowl, then grease two large loaf pans.
- Combine 1/2 cup sugar and 1/2 teaspoon cinnamon together in a small bowl, then use the cinnamon sugar to dust the greased loaf pans.
- Divide the batter evenly into the pans, then sprinkle the remaining sugar-cinnamon mixture on the top.
- Bake for one hour, or until the bread pulls away from the sides of the pans and a toothpick inserted in the center comes out clean.
I was so happy when I saw Amish Friendship Bread. One was given to me probably 25 years ago. It is delicious! My friends and I kept asking for a bag back as it went around our large circle of friends. I will be starting this up again and Ill be giving it to the same friends from 25 years ago:)
Please log in or create a free account to comment.Can I just say, you are my hero!! I have been craving this bread ever since I moved away from Utah and have never been able to find a recipe online for the start. I cant wait to make this! I asked my husband to go to the store to get yeast, its ONLY 11 at night, I cant imagine why he said no…
Thank you for making my night!! (:
Please log in or create a free account to comment.You can either make bread every 10 days or freeze. When I take mine out of freezer I start it as day 1. It really doesn’t take it long to come to room temperature. Also you can use chocolate pudding or both chocolate & vanilla. I prefer the chocolate but the 1/2 & 1/2 taste better to me then just vanilla. I recommend if you do the vanilla to make a powder sugar/ milk glaze for it. Or orange/lemon juice in place of milk be good also.
Please log in or create a free account to comment.At Christmas I used fruit cake mix and added nuts and raisen , They was great . made mini cupcakes and served them at a party and every one raved about them and they were so easy ,
Please log in or create a free account to comment.Sorry, I didn’t finish this sentence….I understand the first part of making the bread but after I keep one bag for myself, and give the other 3 away, What do I do with the one that I keep? I understand that I can freeze it. But how do I keep it going if I want more?
Please log in or create a free account to comment.The best way to maintain your starter is to freeze it, then give it a feeding before you bake. If you freeze one cup of starter then feed it 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk once it’s thawed, it’ll start bubbling soon as it returns to room temperature and then you’ll have enough to bake and put the remainder back in the freezer.
Please log in or create a free account to comment.Thanks Jillee, So let me see if I understand completely. I have to make this!! So I make the starter. Divide it into 4 bags. Freeze a bag for myself. When I’m ready to use that bag add 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk once it’s thawed. Then I’ll just use 1 cup of that and put the rest in the freezer for another time. Then when I’m ready to make more I’ll add another 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk once it’s thawed and repeat this over and over again? No more yeast?
I understand the first part of making the
Please log in or create a free account to comment.after I keep one bag for myself, and give the other 3 away, What do I do with the one that I keep? I understand that I can freeze it. But how do I keep it going if I want more?
Karen,
With the starter you keep, you just do the same thing all over (day 10 has now become day 1). You mash the bag each day, then feed it on day 6, then feed and bake again on day 10.
My family and I love it so much we started a second batch so we could bake every 5 days instead of 10. :-)
~Tonya
Please log in or create a free account to comment.Chefdrea… could you please share how we can cut down the recipe so we dont have so many starters? I dont have many people to share this with and i’d hate for all the extra starters to go to waste.. Thank you.
Please log in or create a free account to comment.If i freeze the starter(after the 10 day fermenting process).. would i just freeze it it in the 1 cup batches and then take out the 1 cup batch and count that as day 1 of the process?
Please log in or create a free account to comment.And the bread will rise after the yeast being frozen? Thanks for any help!
I made this years ago from a recipe that was posted in our newspaper. I must have made hundreds of loaves of this stuff over the years and besides the traditional cinnamon/sugar and the chocolate with chocolate chips these were a few others that were extremely popular with my recipients.
Butterscotch pudding, nuts, toffee bits, or chocolate chips
Coconut cream pudding,coconut, chocolate chips, vanilla or chocolate flavoring
Banana cream pudding, bananas, nuts
There are so many variations and they’re all great! My recipe also includes how to change the measurements to limit to one starter or increase to several starters. Good to see people making this again!
Please log in or create a free account to comment.I recently took the plunge and purchased a jar of yeast. Now I’m not sure how much was actually in each package and all the recipes I want to try call for 1 package. Is that equal to 1 tsp?
Please log in or create a free account to comment.Anna? Google how much is in a package. Then use that amount. The Jar should also say how much is the equivilent. there is this link : http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&sqi=2&ved=0CB4QFjAA&url=http%3A%2F%2Fanswers.yahoo.com%2Fquestion%2Findex%3Fqid%3D20080304183108AAazrZn&ei=HWGPUIneF6i-0AGyjoHIDQ&usg=AFQjCNFv8ELZBKKDWZcHE6Ad_hHXkfoptA&sig2=aAEz_JKJRLrxxTcj6jzVAA
Scues the atrocious look, its a google link to a yahoo questions answered site. Hope it helps!
Please log in or create a free account to comment.I did this one for a while, and I have made the Amish Friendship Cake Starter, and it is awesome. A lot more work but it is excellent!
Please log in or create a free account to comment.Jillee, I <3 your website! It's fabulous! I use tips from it all the time. This starter is one I have used yrs ago and reminds me of my mom, grandma & church ladies I grew up around! Thanks so much for sharing, I will make a starter tomorrow & look forward to sharing with my friends.
Please log in or create a free account to comment.OMG!!!! I was given a starter back in 1987 and kept it going about a year and made every type of bread loaf you could imagine! Always wanted to make more! Thank you for sharing the starter recipe and bringing up some wonderful old memories! :)
Please log in or create a free account to comment.Cranberry-Orange Amish Friendship Bread
Please log in or create a free account to comment.When making the basic recipe, substitute orange juice for milk. Before baking, stir in 1 tablespoon grated orange zest (colored portion of peel) and 1 cup dried cranberries.
Mounds Bar Amish Friendship Bread
To the basic recipe add 1 (5.1 oz) box of chocolate instant pudding, an additional 1/2 cup milk, chocolate chips and coconut
Caramel Apple Friendship Bread
Omit cinnamon from the basic recipe. Add 1 (5.1 oz) box of instant caramel pudding, an additional 1/2 cup milk and 2 cups dried apples.
Strawberry Amish Friendship Bread
To the basic recipe add 1 small box of strawberry jello and an additional 1/2 cup milk. Add 1 cup thawed strawberries.
Have fun with it!
So I was supposed to feed my bag the flour and sugar on sunday and now its tuesdat can I still add it or should I toss it
Please log in or create a free account to comment.Sorry, it’s me again. My Daughter in law uses butterscotch pudding as well. And boy is it Good!
Please log in or create a free account to comment.Also, I put in less oil, and then used a cup of applesauce when baking, added raisins and pecans
or walnuts. That was also good. Oh and I have also put zucchini or shredded carrots, and raisins,
and nuts. It comes out like a mini carrot cake. I put a little cream cheese frosting on it and serve it
for dessert! Just play with it. You can make all kinds of things.
I know, I’m wordy, forgive me. Hugs, Jan
I’m SO glad you posted about the mini carrot cake idea! I was just thinking that I need to make a carrot cake from scratch. This sounds like it would be amazing as one, and not nearly as time-consuming!
Please log in or create a free account to comment.Also, I bet that instead of applesauce, you could use other purees as well. Like, for example, pumpkin or butternut squash. Besides keeping the cake moist, it would boost the nutrition factor by a bunch! Thanks for the ideas. I can’t wait to share these recipes with my friends and family.
Hello, I love this bread but didn’t know you could freeze the starter! Thank you so much for that info!
Please log in or create a free account to comment.We love it with raisins and pecans. Yum! My kids bought this starter home from school one year. Or I
would just be learning of it now. Oh and by the way, I have seen and heard the Amish and Mennonite
Ladies in the store, say, Get some instant pudding for the bread! They also fill up on tomato sauce, canned
soup, boxes of crackers. Their groceries look just like mine at the check out. LOL Their lives have been
changed in a lot of ways. They are busier making crafts to sell, and furniture, Quilts, food, etc. Some
of the Mennonites in our area drive cars, and use tractors too. The Amish won’t use the cars and tractors,
but they will use a phone, ride in a neighbor’s car to the grocery store. And they have paid other farmers
to plow their land with tractors. This old world is changing. And everything changes with it at some point.
Thank you for this web site. I love it. And I know how much work you put into it. Hugs, and Prayers, Jan
And some of the Mennonites are right here, reading this blog as well :) you’re right, times have changed!
Please log in or create a free account to comment.I used to make this all the time. I was able to divide the recipe down so instead of making 4 starters each time it only made on and I continued to make my own bread every 10 days. I also changed up the pudding mix. Chocolate pudding is really good and my favorite (perfect for the fall season) is the limited edition pumpkin pudding. So Yummy!
Please log in or create a free account to comment.oh my goodness i just made this a few days ago. It turned out FANTASTIC. Thanks for the “science” behind the process. I didn’t keep a starter because I didn’t feel like making another batch but tonight my husband’s grandma asked for more and I told her I couldn’t make it because I didn’t know how to start it, but now I do thanks to you!
Please log in or create a free account to comment.If you are really into Friendship Bread; there is a GREAT book out by the same name. The story is great & there are all sorts of recipies @ the end of the book. Love this bread! Thank You Jillie for reminding us about it. Fall is the perfect time for this bread.
Please log in or create a free account to comment.Hi! Love your blog and emails. My Mom had a starter for over 10 years. It was lost after she passed. Is it possible to keep it alive outside of the freezer. Could I keep it in a mason jar? Does it need to be fed? If so what and how much? Don’t know how she did it. Just remember people asking her for some. Thanks in advance. Dee
Please log in or create a free account to comment.Yum! I’ve never tried this before…but love all things CARBS! I’m going to get some started this week!
Please log in or create a free account to comment.If have buttermilk to use up how do i substitute it please…..and I just love this blog I’ve made so many of your posts and love to introduce my friends to your site thank you fot doing it
Please log in or create a free account to comment.Just use buttermilk instead of the starter. I believe its 1 cup. Same amazing taste and I think it turns out to be even more moist than with starter. :) Happy baking!
Please log in or create a free account to comment.I don’t have the patience to read all the comments but I wanted to tell you that you can freeze the starters when everyone you know is so sick of them they won’t take them anymore haha. I’ve done it a few times and then just taken one out to make a loaf, or eventually made new starters to give when people start asking about it again.
Please log in or create a free account to comment.Thanks Jennifer! I was wondering if it would freeze well!
Please log in or create a free account to comment.I just made a starter, it must’ve been happy because I got 7 cups out of it. I used one to make my bread, kept another out to begin the process over, then put the rest in the freezer. My question is, when I take it out of the freezer, do I start the process over again, treating that as Day 1? Thanks!
Please log in or create a free account to comment.If you freeze one cup of starter then feed it 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk once it’s thawed, it’ll start bubbling soon as it returns to room temperature and then you’ll have enough to bake and put the remainder back in the freezer.