DAY 1:
This is the day that you receive the starter from your friend. You have nothing to do but put it in a place that is room temperature and let it sit there.
DAY 2 - 4:
Stir gently with a wooden spoon. DON’T every use a metal spoon on this recipe!
DAY 5:
Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with wooden spoon.
DAY 6 - 9:
Stir with a wooden spoon.
DAY 10:
Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with a wooden spoon. Pour off 3, 1 cup portions into separate containers. Keep one for yourself and give the other two to two of your friends. Preheat oven to 350 degrees. After you poured the 3 portions off, the remainder gets the following:
INGREDIENTS:
1 c. oil
2 c. flour
3 eggs
1 c. sugar
1/2 c. milk
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 lg. box vanilla pudding
1 c. nuts (optional)
DIRECTIONS:
Mix this together with a wooden spoon and pour into well greased and sugared loaf pans. Bake at 350 degrees for 40 to 60 minutes. Cool bread for 10 minutes before removing. This bread freezes very well.
Friday, December 14, 2007
Amish Friendship Bread
Ingredients And Directions:
1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour
Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.
DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.
DAY 2, 3 and 4: Stir with a wooden spoon.
DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.
DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.
DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.
Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)
Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots
Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.
1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour
Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.
DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.
DAY 2, 3 and 4: Stir with a wooden spoon.
DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.
DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.
DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.
Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)
Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots
Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.
Irish White Soda Bread
INGREDIENTS:
1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt
DIRECTIONS:
Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.
1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt
DIRECTIONS:
Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.
Pumpkin Tea Bread
INGREDIENTS:
1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.
1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.
T.’S Cranberry Nut Bread
INGREDIENTS:
1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter
DIRECTIONS:
Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.
1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter
DIRECTIONS:
Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.
Sour Dough Biscuits
INGREDIENTS AND DIRECTIONS:
1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water
Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.
BISCUITS:
1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle
Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water
Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.
BISCUITS:
1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle
Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
Sour Dough Bread
INGREDIENTS AND DIRECTIONS:
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.
BREAD INGREDIENTS:
1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour
Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.
BREAD INGREDIENTS:
1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour
Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
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