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 have a question . . . is there any way that the bread can be made without the INSTANT PUDDING??? I would hate to go through all that work with all those great ingredients and ruin it with a bunch of yucky chemicals. Any suggestions out there?
Please log in or create a free account to comment.See Jillee’s reply to Amanda above :)
Please log in or create a free account to comment.Jillee, this is an amazing gift idea. So cute the way you packaged it, too. I wonder if I could find a cute way to package the starter as well, so I can give it, too? Great idea for the holidays!
Please log in or create a free account to comment.Oh! And…what do you do with the rest of the starter? I mean, put starter into 4 bags before you made the bread, right? So, if you give a loaf of bread and a bag of starter to one friend, what happens to the other 3 bags?
Please log in or create a free account to comment.You can give away the other starters with JUST the recipe…or you can freeze them for later. :-)
You could think about putting it in the fancy mason jars or buying regular mason jars and putting a decorative paper on top of the lid before you put on the ring. And then printing the recipe on a cute card and attaching it by stringing it through a ribbon and then tying it to the jar. That’s what I’m thinking about doing.
Please log in or create a free account to comment.You know what I have never understood about this recipe? The pudding. Do the Amish REALLY go out and buy a box of pudding to add to their bread?! That’s also the reason I end up throwing out most starters people give me, because I just don’t ever have pudding on hand and I rarely have it on the day I’m supposed to bake the bread. If anyone could find an Amish Friendship Bread recipe without the pudding, that would be one I would want to try! :)
Please log in or create a free account to comment.Amanda….not ALL Amish Friendship Bread recipes have pudding in them.
Here is one I found:
Friendship Cake with Herman Sourdourgh Starter
3 eggs, 1 teaspoon vanilla, 1 cup sugar, 2/3 cup oil, 2 cup flour, 1 1/2 teaspoon baking soda, 2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon.
Beat until smooth. Add your choice of raisins, chopped nuts, dried fruit, chopped apples, cherries, pineapple, etc. Pour into tube or bundt pan and bake at 350 degrees for 1 hour. (start checking after 40 min.)
Please log in or create a free account to comment.This sounds like the one I used many years ago in the 80’s. Very good!
Awesome! I’ll have to try that one!
Haha..late comment here but yes the Amish buy pudding mix! We always had some on hand.
Please log in or create a free account to comment.I was just looking for a good Amish Friendship Bread starter last week, but was too scared to try one! I’m going to try yours though- because for some reason I trust you :) Thanks for your wonderful blog!
Please log in or create a free account to comment.Thanks Melanie. I’m honored. :-)
Please log in or create a free account to comment.Thank you so much for this recipe! I have been the recipient of the shared mix but I never knew how to make my own starter! We love this bread so much I would freeze an extra so we could make it again and again! I might add a tip for you, I have used many different pudding mixes in mine, we love the cheesecake pudding, lemon pudding and pumpkin pudding the best! I mix lemon zest with the sugar instead of the cinnamon for the lemon pudding. Oh yes the pistachio was wonderful too! I will surely be making this tomorrow!
Please log in or create a free account to comment.Lemon pudding????? Why didn’t I think of that!? THANK YOU Diane!! Can’t wait for my starters to “mature” again. :-)
Please log in or create a free account to comment.Well I make this all the time , also this time of the year I put I can of pumpkin in it , also I make it in chocolate , using chocolate pudding and nuts and chocolate chips , also I do lemon with poppy seeds , just change the pudding to lemon, this is so flexable , if you don’t have anyone to give the starter too use it to bake another cake {2 cakes . J ust have fun with it .
Please log in or create a free account to comment.when you add the can of pumpkin, do you take anything else out? we were talking about this, and weren’t sure if the pumpkin was too moist.
Please log in or create a free account to comment.Jillee I have a question. I have a recipe almost the same as this one and all through out it, it says do not use metal. I noticed on your pictures you used a metal measuring cup to dip up the one cup starter bags for later and also used a metal whisk. Now my question is can you use metal and not have any issues with it? I have always been chicken to try and just wanted to know.
Please log in or create a free account to comment.good question Chris. :-) Since my utensils are stainless steel I don’t really worry about using them. (But I should have made that more clear.) Other types of metal–like silver, aluminum, copper, etc, will change the color of the utensil & leave a metallic taste in the food. Stainless steel prevents this.
Please log in or create a free account to comment.I am sorry but I’ve never done this. I am a little confused. When you get to the stage that you break it into 4 zip lock bags do you make a loaf of bread then? With the 4 bags do you start the 10 day process again? From my understanding it’s passed on and on is that right? Thanks for helping me understand this process better, I really want to do this and thanks for you AWESOME post all the time.
Please log in or create a free account to comment.Yes, you make a loaf then. You can either start the process over again (and end up with several batches of starter ready to use for bread) or pass it on to some friends.
You can also use it to make friendship bread without restarting the starter (and say that 3 times fast!). I have some stocked up in my freezer (I did it on purpose to have some ready to go at a moment’s notice) and just pull out a bag about 15 minutes before I want to mix the batter and continue as normal. HTH!
Please log in or create a free account to comment.Yeah, you can take the starter (after the initial 10 days) and make bread, or you can use it to make more starter to share with more people! It’s quite a neat thing.
I can’t give away all my “starters”. Can I make bread from the 1 cup starters I can’t give away and if I can do I use 2 of the starters for 2 loaves of bread? This is my first time ever to make this bread. After I measured out the 4 starters I measured the “rest” and it was approximately 2 cups so do I need 2 of the starters to make 2 more loaves of bread?
Pardon my ignorance.
Charlene
YAY! I haven’t had this bread since we moved from Kodiak…14 yrs ago!! Never knew how to make the starter! Guess what everyone is getting for Christmas this year!! LOL My kids love to add things to it…like (of course) chocolate chips, nuts, sprinkles, etc. Thanks so much Jillee!!xoxoxo
Please log in or create a free account to comment.*hugs*deb
Seems lovely!
Please log in or create a free account to comment.But, how much is one dry yeast package? I never use dry yeast, but I know I can buy it.
The other problem is the Jello instant pudding, I cannnot buy it in Sweden. Can I omit it or change it with somethig else?
I am not sure about substituting the pudding, but a package of yeast is about 2 1/4 tsp. of yeast.
Please log in or create a free account to comment.Yes Margaret…you can just omit the pudding and it will still turn out just fine. :-)
Please log in or create a free account to comment.For weight purposes, I had to let this bread go long ago. It is far too delicious…
Please log in or create a free account to comment.This bread is so good! I think I am going to have to make some for Christmas gifts this year. The only difference in your recipe and mine is I put mine in a jar and cover it with a clean cloth, tied on with a rubber band. Have you ever tried adding nuts to it? It is good that way, too.
Please log in or create a free account to comment.Sounds yummy! I have some chopped hazelnuts in the freezer that I bet would be oh, so delicious in this bread.
Please log in or create a free account to comment.PLEASE let the rest of us timid gluten free bakers know the results of your attempts at making this recipe gluten free. My daughter is GF and really used to love this bread.
Please log in or create a free account to comment.Most definitely! :-)
Please log in or create a free account to comment.Thanks for this recipe! We just had a few new people move into the neighbourhood. I think I’ll make this up and bring some over! I know I’ll be asked the question, so I figure I should ask it first – can the starter be frozen?
Please log in or create a free account to comment.Yep. Sure can! When you want to make it…take it out…let it thaw on the counter and counter that as Day One. :-)
Please log in or create a free account to comment.Thank you! That makes it even better! :)
I’ve been making this recipe for years! After tons and tons of starter being thrown out (no one would take it) my aunt said, “Honey, you know its easier to substitute 1 cup of buttermilk for starter”. I gave it a whirl…and wu lah! Amazing and even more moist than before. Now its much easier to throw together:) Hope this helps!
Please log in or create a free account to comment.Thanks Cam! Good tip. You can also FREEZE the starter when you get sick of making it. ;-)
Please log in or create a free account to comment.How, exactly, would you use buttermilk in this? I mean, substitute it for what? And, would there still be the 10-day process? Sorry! Just looking for clarification.
You subsitute the starter with 1 cup buttermilk. I love doing it this way since you don’t have to deal with the starter. It doesn’t change the flavor whatsoever!!! Let me know if you have anymore questions.
*decades. Spell check :-(
Please log in or create a free account to comment.silly spell check. :-)
Please log in or create a free account to comment.I used to make herman bread when I was little. Always got a kick out of it when gram would tell me it was time to feed herman though our started I thought was refrigerated. Its been a couple adds now so who knows. But……there were other recipes. You could use the starter to make coffee cake and pancakes as well and I’m sure other things too
Please log in or create a free account to comment.I totally forgot about “Herman” – that is what my mom called her starter. She made a sort of coffee cake with it if I remember correctly. Thanks for bringing that memory to me!
Please log in or create a free account to comment.Did you know you can “capture” wild yeast from the air around you? And use pineapple juice as a base? It is basically a sourdough starter, which is pretty much what friendship bread is ☺ Not to redirect anyone away from this wonderful site ♥ but if you check out http://www.breadtopia.com, they tell you how to do it, along with tons of other bread recipes….I have actually done it this way, and I can tell you the results are awesome! My husband made me stop making bread, because he was gaining too much weight! Happy baking all!
Please log in or create a free account to comment.I have written before, but as I read through the Amish Friendship bread recipe I just started thinking about your home. You seem to have several different “science projects” started all over the place. Yesterday when you talked about the Greek yogurt in the crockpot, today the friendship bread starter that took 10 days. I admire you abilities to juggle all of these different projects. Your projects always show your willingness to help as you extend your hand of friendship to your readers. My Mother used to make this bread, I’m unable to make it now, but I’m saving the recipe because “one of these days…” I’m going to enjoy it again! Thanks for the reminder.
Please log in or create a free account to comment.Thank you Jill. :-) That was very sweet of you to say. I do tend to have lots of projects going on all the time…but I love it. So I’m lucky! And people like you make it all worth it.
Please log in or create a free account to comment.Hi! This looks great! I have had a recipe for Amish Friendship Bread for 20+ years, but this one looks better! Going to try it starting this week! BTW: the PDF printable format didn’t seem to include the starter recipe. Maybe it was meant to do that, just wanted to let you know and thank you!! :)
Please log in or create a free account to comment.Bernie did your Amish bread not have pudding in it? I had that one over 10 years ago and have been looking for a starter for it ever since, do you know of one or maybe I could use this starter, any thoughts?
Please log in or create a free account to comment.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!!!
Please log in or create a free account to comment.I definitely need to start trying some variations! :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Carol
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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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. :)
Please log in or create a free account to comment.I have also made many variations with the pudding mixes…..pistachio was a hit with my family.
Please log in or create a free account to comment.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”!
Please log in or create a free account to comment.hehe Marce ;-)
Please log in or create a free account to comment.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!! :-)
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