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 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 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 FRIENDSHIP BREAD
You need a cup of live yeast starter for this. There are good sourdough starter recipes on Zaar. Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers. For more variations to the original bread recipe, see www.armchair.com/recipe/amish/amshvar2.html or www.armchair.com/recipe/amish/amishvar.html
Provided by WI Cheesehead
Categories Quick Breads
Time P10DT1h
Yield 20-24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 472.5, Fat 17.1, SaturatedFat 2.5, Cholesterol 37.7, Sodium 298.8, Carbohydrate 74.6, Fiber 1.6, Sugar 47.2, Protein 6.8
FAVORITE AMISH CINNAMON BREAD
I got this from my mom and as it was passed from person to person, I don't know where it originated. This is a "sourdough" recipe. It takes 10 days sitting out on the counter, but is absolutely wonderful. My family eats this bread for snacks, breakfast, gives as gifts, a must have for holidays.
Provided by cookinmamma
Categories Breads
Time P10DT1h
Yield 2 Loaves
Number Of Ingredients 22
Steps:
- On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
- On days 2-5: mush the bag twice daily (remove air first).
- On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
- On days 7-9: mush the bag twice daily (remove air first).
- On day 10: squeeze contents of bag into large mixing bowl.
- Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
- Measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
- To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
- Next add remaining ingredients (except nuts and raisins); mix well.
- Then (if using) fold in nuts and raisins.
- Spray 2 loaf pans with cooking spray.
- Sprinkle generously with cinnamon and sugar.
- Pour batter into pans and sprinkle tops with cinnamon and sugar.
- Bake at 325 for 1 hour or until done. (25 minutes for muffins).
Nutrition Facts : Calories 4361.2, Fat 135.7, SaturatedFat 27, Cholesterol 377, Sodium 2693.2, Carbohydrate 739.3, Fiber 9.7, Sugar 479, Protein 55.8
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 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
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