Amish Friendship Bread is meant to be shared

June 22, 2012|Scott Anderson | Culinary Passion

I will make this intro short and sweet:

For all my family, friends and fellow cooks, chefs, grillers, smokers and such, I give you my friendship and my bread. Enjoy!

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Amish Friendship Bread

For day 1: 2/3 cup sugar, 2/3 cup milk, 2/3 cup flour

For days 6: 1 cup flour, 1 cup sugar, 1 cup milk

For day 10:  1 1/4 cup flour, 1 1/4 cup sugar , 1 1/4 cup milk

For final bread:

1 cup applesauce

1/2 cup milk (skim or 2 percent)

3 eggs

1 1/4 teaspoon natural vanilla

2 cups flour

1/2 cup brown sugar

1/2 cup sugar or Sucanat

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 package favorite vanilla instant pudding

1/2 teaspoon salt

2 teaspoon cinnamon

1 cup nuts, raisins, chopped banana or dried cranberries

Day 1 combine ingredients in large zipped storage bag. Store at room temperature, do not refrigerate. Squeeze bag every day for 17 days. The recipe makes more than the 1 cup needed for a starter. Now the starter is ready. For the next 10 days handle starter according to the following instructions:

Day 1: Do nothing — simply look at the bag.

Days 2 to 5: Squeeze the bag.

Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze the bag.

Days 7 to 9:Squeeze the bag.

Day 10: Add 1 1/4 cup flour, 1 1/4 cup sugar and 1 1/4 cup milk to bag and squeeze.

Take out 3 cups of the dough and place 1 cup each into three separate plastic zipped storage bags and label with the date. Give one bag and a copy of this recipe to three friends.

Preheat oven to 325 degrees.

To the balance of the batter, add applesauce, milk, eggs and vanilla and mix well.

In a separate bowl combine flour, sugars, baking powder, baking soda, vanilla instant pudding, salt, cinnamon, nuts

Add dry ingredients to wet ingredients. Mix well but do not over-beat. Pour into two well-greased and sugared bread pans. Sprinkle a little sugar on top to cover mixture. Bake for 1 hour or until a toothpick inserted into the middle comes out clean.

The Herald-Mail Articles