AMISH FRIENDSHIP CINNAMON ROLLS
If you are looking for a snack or breakfast idems these are sure to please
Provided by Stormy Stewart
Categories Other Breakfast
Number Of Ingredients 1
Steps:
- 1. 2 cups flour 1 cup milk 1 cup Amish friendship batter Combine and let set at room temperature overnight or 10-12 hours. Stir down. Combine: 3 t. sugar 1 egg 1/2 cup shortening 1 tsp. salt 1/2 tsp baking soda 1 tsp baking powder Add into small bowl all at once to stir down. Pour dough out on well-floured board. Knead until no longer sticky. Roll out to 1/2" thickness in a rectangle shape. Brush dough with soft butter. Combine: 1/4 cup sugar 1 TBS cinnamon 1/2 cup crushed nuts Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll up, and seal seam. Cut 1" slices. Place on well-greased cookie sheet. Let rise 30 minutes. Bake at 350 degrees F 30-35 minutes.
AMISH CINNAMON BREAD (FRIENDSHIP BREAD)
Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.
Provided by Chef Spice
Categories Quick Breads
Time P10DT1h
Yield 2 loaves, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1854.4, Fat 66.3, SaturatedFat 12.8, Cholesterol 165.1, Sodium 759.1, Carbohydrate 294.8, Fiber 4.1, Sugar 189.8, Protein 23.7
AMISH FRIENDSHIP BREAD AND STARTER
Many recipes have been posted for the Amish bread, but none have included the starter, so I thought I'd send this along. Happy baking! Amish Friendship Bread and Starter
Provided by gowiththefro
Categories Quick Breads
Time 1h10m
Yield 16-18 squares
Number Of Ingredients 17
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.
Nutrition Facts : Calories 615.9, Fat 21.3, SaturatedFat 4, Cholesterol 42.4, Sodium 374.9, Carbohydrate 100, Fiber 2.3, Sugar 65.2, Protein 8.5
AMISH FRIENDSHIP BREAD CINNAMON ROLLS RECIPE - (5/5)
Provided by Emcneil
Number Of Ingredients 22
Steps:
- Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight. Stir then add the remaining dough ingredients (excluding the butter) and mix well. Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky, adding up to an additional cup of flour. Roll dough into a rectangular shape ½-inch in thickness. In a small bowl, combine together the ingredients for the cinnamon mixture. Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture. Roll up dough and pinch to seal the seam. Cut into 1-inch slices. Place on a well-greased cookie sheet and let rest for 30 minutes. Bake in a preheated 350° F (176° C) oven for 30-35 minutes. In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
AMISH SOURDOUGH CINNAMON BREAD STARTER AND BREAD INSTRUCTIONS
found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.
Provided by Shawn C
Time P10DT1h
Yield 4-5 loaves
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve the yeast in 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.
- Loosely cover the mixture with a lid or plastic wrap.
- 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 starter according to the instructions below for Amish Friendship Bread.
- Day 1: Do nothing: refer to date on bag should be day 10 of mix.
- Day 2: Mush the bag.
- Day 3: Mush the bag.
- Day 4: Mush the bag.
- Day 5: Mush the bag.
- Day 6: Add to the bag- 1 c plain flour, 1 c sugar, 1 c milk, and mush well.
- Day 7: mush the bag.
- Day 8: mush the bag.
- Day 9: Mush the bag.
- Day 10: follow instructions below--.
- Pour the entire contents of the bag into a large metal bowl.
- add 1 1/2 cups plain flour, 1 1/2 cups sugar, 1 1/2 c milk. mix well.
- lable four ziploc bags with date and Day 1.
- fill each of the four bags with 1 cup of batter. (these are the starter bags to give out to friends). If you don't keep one for yourself you will have to wait until someone gives you a starter batter.
- Preheat oven to 325 degrees.
- to your remaining batter you need to add the bread making ingredients.
- grease bottom and sides sides of 2 large loaf pans or spray with pam butter flavor or bakers joy.
- mix pan coating mix and dust the insides of each pan with it coating sides and bottom of each pan well.
- pour batter evenly into the 2 loaf pans and sprinkle any remaining dusting mix on the top of the batter.
- bake approximately 1 hour until toothpick comes out clean. cool until bread loosens from the pan easily. turn onto serving dish or wire rack.
Nutrition Facts : Calories 1568.9, Fat 62.7, SaturatedFat 10.6, Cholesterol 152.3, Sodium 1207.2, Carbohydrate 237.6, Fiber 4.2, Sugar 158.8, Protein 18.2
AMISH BREAD
Make and share this Amish Bread recipe from Food.com.
Provided by Northern_Reflectionz
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Dissolve sugar in warm water in a bowl.
- Add yeast and allow to sit 10 minutes.
- Add oil, salt and flour.
- Mix well.
- Knead well.
- Place in a well oiled bowl, and cover for one hour to one and one half hours.
- Knead down.
- Let rest 10 minutes.
- Form into 2 loaves
- Place in greased loaf pans.
- Allow to rise, covered, for one hour.
- Bake 350F 30 minutes til golden.
Nutrition Facts : Calories 1890.6, Fat 31.3, SaturatedFat 4.2, Sodium 1760.8, Carbohydrate 356.3, Fiber 12, Sugar 67.7, Protein 42.2
QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)
I love this bread and I had a craving for it, but didn't want to wait the month it took for the starter to be ready, so, I modified it a bit. It might not be quite as tasty as the original, but it's great if you want it in a hurry! I like to use butterscotch pudding for a different, but really nice flavor! Hope you enjoy!
Provided by Loves2Teach
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Mix "starter" ingredients together.
- Mix oil, milk, eggs, and vanilla with the "starter".
- 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, one Bundt pan, or 48 muffin tins.
- Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!
AMISH FRIENDSHIP BREAD 1965
Friendship Starter Ingredients; Note: if you recieved a cup of starer from a friend..and have this on hand..you either bake the bread now...OR you can proceed at day 2..3..4.. instructions...(the complete recipe for the starter is below..)
Provided by andypandy
Categories Quick Breads
Time 45m
Yield 1 loaf bread, 16 serving(s)
Number Of Ingredients 18
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.
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