AMISH SOURDOUGH BREAD
Steps:
- 1. 1 cup sugar 1/2 cup oil 1 tsp salt 1 - 1/2 cups warm water 1 cup Amish friendship batter 6 cups bread flour or regular flour. (I use regular flour) Mix all ingredients thoroughly. Oil bottom & sides of large bowl & put bread dough in. Let stand overnight at room temperature. In morning, punch dough down 4-5 times and divide into 3 equal balls. Kneed each ball 8-10 times and put into 3 greased and floured loaf pans. Brush tops with oil and cover with oiled foil. Let stand 4-5 hours or all day. (If dough has not risen well, put small pan of water on bottom rack in oven, heat to 200 degrees, turn off oven. Put dough on top rack for 1-2 hours.) Bake at 350 degrees for 30-40 minutes. (Cover with foil after lightly browned.)
SOURDOUGH PANCAKES (AMISH FRIENDSHIP BREAD STARTER)
These are great pancakes made with Amish Friendship Bread Starter. I am always looking for new and creative ways to use my starter!!! These pancakes smell fabulous, and are a bit sweet with yeast flavors. I thought they were great with just butter on top. I sometimes add cinnamon or Apple Pie Spice and sub out apple butter for the oil. . .just an idea!
Provided by januarybride
Categories Breakfast
Time 25m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg, then add in wet ingredients.
- Add dry ingredients to the wet ingredients and mix well.
- If batter seems too thick, add more milk 1 Tbsp at a time until desired consistency.
- Preheat griddle pan to med-high, spray with non-stick cooking spray and pour batter onto griddle using 1/4 cup of batter per pancake.
- Once pancake looks set around the edges and a few bubbles are coming up thru the middle of the pancake, turn it over and cook another minute or two until done.
- Serve hot with butter.
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 SOURDOUGH BREAD/STARTER
Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.
Provided by manushag
Categories Low Cholesterol
Time 1h20m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 15
Steps:
- For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
- Leave starter on the counter covered, and stir daily.
- On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
- Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
- If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
- If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
- To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
- Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
- Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
- Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
- Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
- Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
- Cover and allow to rise for 1 hour, or until double in size.
- Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
- For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
- You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.
Nutrition Facts : Calories 275.9, Fat 3.8, SaturatedFat 1.2, Cholesterol 16.9, Sodium 179.2, Carbohydrate 54.4, Fiber 1.6, Sugar 21.2, Protein 6.2
AMISH FRIENDSHIP BREAD STARTER
Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.
Provided by GINNY LEE
Categories 100+ Everyday Cooking Recipes
Time P9DT40m
Yield 120
Number Of Ingredients 5
Steps:
- In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
- On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
- Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Nutrition Facts : Calories 33.9 calories, Carbohydrate 7.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.3 g
AMISH SOURDOUGH PANCAKES
Easy and delicious way to make yeast pancakes using your Amish Friendship Bread Starter." Made even easier using pancake mix, though no reason you couldn't use your favorite buttermilk pancake recipe. Found on All recipe site
Provided by Bonnie G 2
Categories Breakfast
Time 20m
Yield 8 pancakes, 8 serving(s)
Number Of Ingredients 3
Steps:
- Place the pancake mix in a large bowl.
- Add the water and Amish Friendship Bread Starter and stir until well combined.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Nutrition Facts : Calories 41.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.5, Sodium 116.3, Carbohydrate 7.9, Fiber 0.3, Sugar 0.2, Protein 1.1
SOURDOUGH BREAD STARTER
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.
Provided by Bergy
Categories Sourdough Breads
Time P4D
Yield 1 starter
Number Of Ingredients 4
Steps:
- Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
- Mix in flour, sugar& remaining water.
- Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
- Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
- Keep covered in the fridge (a pint jar works nicely).
- To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
SOURDOUGH FRENCH BREAD - ABM (AMISH BREAD STARTER)
This is a great way to easily make some REAL bread with your Amish Bread starter. So tasty!!! I came up with this recipe through trial and error (lots of error before success). This bread is light and yummy, yet sturdy enough to cut nice slices. It's a tad bit sweet from the starter and is great for a PBJ, chicken salad sandwich, french toast, or simply toast with butter as a snack. Love it. This makes a 2 lb loaf; I tried to make smaller loaves, but never got it right!
Provided by januarybride
Categories Sourdough Breads
Time 3h35m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place in bread maker in the order suggested by your ABM manufacturer (mine is a "Corner Bakery" and it is supposed to go in as written above.
- Cook on French Bread Setting on Light crust for best results.
Nutrition Facts : Calories 196.6, Fat 1.9, SaturatedFat 0.3, Sodium 467.2, Carbohydrate 38.5, Fiber 1.6, Sugar 0.1, Protein 5.5
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