Amish Friendship Bread Chocolate Brownies Food

AMISH FRIENDSHIP CHOCOLATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

AMISH FRIENDSHIP BREAD AND STARTER

Steps:

• Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
• Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
• On day 18 do nothing.
• On days 19, 20, and 21, stir.
• On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
• On days 23, 24, 25, and 26 stir.
• On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
• It's now ready to use to make the bread.
• Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
• AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
• In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
• Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

AMISH FRIENDSHIP BREAD

Steps:

• To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
• For the next 4 days, continue kneading mixture once a day; keep at room temperature. On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
• For the next 3 days, knead mixture twice a day. On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread.
• To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside.
• In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.
• In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

AMISH FRIENDSHIP CHOCOLATE BREAD

Steps:

• Preheat oven to 350 degrees F . Lightly grease two 9x5 inch loaf pans.
• In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans. 2-9' loaf pans.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

AMISH FRIENDSHIP BREAD

Steps:

• Hopefully I will be able to give you each your first lot of sweet sourdough starter for AMISH BREAD as well as sourdough dough starter for SOURDOUGH BREAD, but just in case something happens where I can't for whatever reason, AMISH BREAD starter is made with 1 1/2 cup each all purpose flour, sugar and milk plus 1 package of dry yeast. Lumps aren't really an issue because they break down as the starter ferments. Stir daily and feed every 3-4 days. You will probably want to let it have a couple of feedings before you make your first batch of AMISH BREAD so you have enough starter. You can feed it as much as you like as long as it's all equal ammounts of milk, flour and sugar. The more often you bake, the more you feed it because you need 3 cups of starter per recipe with enough left over to feed and get going again. I normally feed anywhere between 1/2 cup to 1 1/2 cup each depending on how much I am baking. I keep my starter on the counter in a plastic half gallon screw top jar I got from the dollar store that I drilled a little hole in the top of. You must have some way to let out the gasses that build up durring fermentation or it will quite literally explode and that makes one horrible mess. Trust me you don't want to be cleaning that up.
• Preheat oven to 325oF.
• Grease 2 large loaf pans and mix cinnamon and sugar for dusting in a dish till evenly distributed. Dust the greased pans with half of this mixture (¼ cup).
• All AMISH BREAD BATTER ingredients get mixed together. You can use a wooden spoon to do it by hand if you really want to however I don't recomend it as it is a huge pain in the part you sit down on when you can grab a hand mixer and have it done in something like 3 minutes. Just mix till it's a nice smooth batter.
• Pour the batter evenly into the two pans and sprinkle the remaining sugar mixture over the top.
• Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes.). Turn out onto a serving dish. Serve warm or cold.
• If it ever got to cold it was a surprise and ment that I was standing guard over it and threating pain of death if anyone touched it till I was ready. You can eat it just as it is, smeared with best butter like Nanny does or use it as the base for mock triffle.
• GENERAL WARNINGS:.
• Do not use any type of metal spoon or bowl for daily mixing.
• Do not refrigerate.
• As fermentation gasses build up in the container , let it out or the bag will go BOOM!
• It is normal for the batter to rise, bubble, ferment and smell like good beer or alcohol. Smelling like nasty feet is bad and means that your starter died and you need to toss it an start again.

AMISH FRIENDSHIP BREAD CHOCOLATE BROWNIES

Steps:

• In a bowl, combine and mix well: 1 cup oil 1/2 cup milk 3 eggs 1 tsp vanilla 1 cup Amish Batter * In a separate bowl combine the following dry ingredients and mix well: 2 cups flour 1- 1/2 cups sugar 1-1/2 tsp baking powder 1/2 tsp baking soda 1 - (5.1 oz) box instant chocolate pudding 3 heaping TBS of cocoa 1/2 tsp salt 1 cup pecans or walnuts 1 cup chocolate chips Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

AMISH CINNAMON BREAD (FRIENDSHIP BREAD)

Steps:

• Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
• On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
• On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
• On days 6-8: Squeeze the bag several times during the day.(remove air).
• On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
• Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
• In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
• Spray well 2 large loaf pans with cooking spray.
• In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
• Pour batter into pans.
• Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
• Bake at 325 degrees for 1 hour.
• IMPORTANT NOTES:.
• You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
• Do not use metal spoon or metal bowl for mixing.
• Do not refrigerate at any time during the process. Keep on the counter.
• If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
• It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
• You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
• Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

AMISH FRIENDSHIP BREAD

Steps:

• Day 1: Do nothing with the starter.
• Days 2-5: Stir with a wooden spoon.
• Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
• Days 7-9: Stir with a wooden spoon.
• Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends.
• To the balance (a little over one cup) of the batter, add the ingredients from "For the Last Day of the Starter" and mix well.
• Mix the ingredients "To Make 2 Loaves of Bread" and add to wet ingredients.
• Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

FRIENDSHIP BROWNIES

Steps:

• Pour the flour into a 1-qt. glass container with a tight-fitting lid. Layer with brown sugar, salt, sugar, baking powder, cocoa, chocolate chips and nuts (do not mix). Cover and store in a cool, dry place for up to 6 months. , To prepare brownies: In a large bowl, beat the eggs, oil and vanilla. Stir in the brownie mix until well combined. , Spread into a greased 9-in. square baking pan. Bake at 350° for 34-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

AMISH FRIENDSHIP BREAD 1965

Steps:

• Preparing starter; Day 1-- In a glass bowl add the first three ingredients, flour water and yeast.
• Mix thoroughly.
• Leave on counter uncovered-- do not refrigerate.
• Day 2 3, and 4-- just stir real well each day with wooden spoon.
• Day 5-- stir in and add 1 cup milk 1 cup flour, and one cup sugar.
• this is called feeding the starter.
• Day 6-- 7-- 8-- just stir well with wooden spoon.
• Day 9-- stir well adding again 1 cup milk, 1 cup flour, and 1 cup sugar.
• Day 10-- 11-- just stir well.
• Day 12-- ladle out one cup of starter into glass jars with lids-- should have four one cup jars.
• Keep one jar and make a bread now.
• Give the other two jars to friends to make a bread also.
• THE FOURTH JAR keep for another time to use-- for yourself, replenishing as a starter.
• To this fourth jar for yourself Add 1 teaspoon sugar and the REFRIGERATE>> The sugar added here will keep it alive and feed the yeast.
• Date the jar.
• Every 10 days, Remove the starer and transfer it to a bowl.
• Now feed it the regular combination of 1 cup milk, 1 cup sugar, and 1 cup flour, stirring well.
• LEAVE on counter uncovered for 2 days, then either bake it or give it away again keeping some for yourself.
• Making your cinnamon bread; Combine all the topping ingredients and set aside.
• Preheat oven to 350 degrees f.
• In a large bowl beat together 1 cup starter eggs, and vegetable oil.
• Add all the remaining ingredients and mix.
• Pour half the batter into a greased loaf pan.
• Sprinkle with half the topping ingredeints.
• Cover with the remaining batter.
• Sprinkle all the remaining topping mixture over.
• Bake 35 minutes-- to 40 minutes, until golden and tester comes away just a crumbs or two clinging.

AMISH FRIENDSHIP NUT BREAD - ON DEMAND

Steps:

• Walnuts or Almonds can be used instead of Pecans.
• Preheat oven to 350°F (175°C) Grease 2 9x5 loaf pans.
• In large bowl, combine starter with oil.
• In small bowl beat eggs, sugar, salt, baking soda, baking powder, vanilla, and maple extract.
• Add egg mix to the starter mix, and beat well, slowly adding in 1 cup all purpose flour, then adding in 1 cup whole wheat flour, then add old fashioned oats.
• Add nuts, dates, raisins, coconut.
• Pour into greased pans and bake in pre-heated oven at 350° for 50 - 60 min depending on your oven.
• **** Things I do with this recipe -- ****.
• These do not really create a problem to where more moisture is required, it just makes the loaf a little more solid. If you feel mix is too dry I suggest 1/2 cup applesauce.
• *Add 1/2 to 3/4 cup Post Select Grains (any of those flavors work GREAT).
• *Add 1/2 cup flax seed.
• *Add 1/2 cup cooked barley or rolled (uncooked)(if you can find it).
• *Add 1/2 cup dried cranberries.
• *Add 1/2 cup trail mix - your choice.
• *Add 1/2 cup any FRESH fruit, diced to small bite size --
• I have been out of some of the dried things above and crumbled up 2 granola bars just to add some "special" - worked Great!
• I personally make these in small mini-loaves, wrap in clear wrap when completely cooled. They make a really nice present for showing you think of someone. The UPS man, mailman, etc. Just a nice way to say "Thanks for taking care of me".
• Mini-loaves 16ct.(refill or 2 pans).
• 2 loaves 9x5.
• Enjoy!
• ~Lady~.

AMISH FRIENDSHIP BREAD AND STARTER

Steps:

• Starter:.
• Dissolve yeast in 1 cup of the warm water. Stir in remaining warm water, flour and sugar, beat until smooth. Place in a glass bowl on the countertop and do not refrigerate. Cover with plastic wrap.
• After the starter has fermented for 10 days, you're ready to begin the next 10 days.
• Make sure you don't miss a day! Mixture might become bubbly, and that's okay.
• Day 1: Begin or receive starter.
• Day 2: Stir.
• Day 3: Stir.
• Day 4: Stir.
• Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk.
• Day 6: Stir.
• Day 7: Stir.
• Day 8: Do nothing.
• Day 9: Do nothing.
• Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk.
• Bread:.
• After all 10 days are completed, put 1 cup of the starter in four separate containers.
• Give three to your friends and keep one for yourself to bake with later. You can give the starters in Ziplock bags, but make sure your friends "burp" the bag each day to keep excess air out.
• When you give the starter to them, they're ready to begin the Day 1 instructions immediately.
• Next, when you're ready to bake the bread, add the Bread ingredients to 1 cup of the starter.
• Add and beat the bread ingredients by hand until well blended. If desired, add one cup raisins, nuts or chocolate chips.
• Grease two loaf pans and sprinkle with sugar. Bake at 325 degrees for one hour or until a toothpick in the center comes out clean.
• Variations:.
• If you'd like to try a different recipe, replace the cinnamon and vanilla pudding with one of the following: poppy seeds and lemon pudding, chocolate pudding and mini chocolate chips or banana pudding and chopped walnuts.
• Enjoy!
• Johnski.

AMISH FRIENDSHIP BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
• In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes.