Friendship Bread With Pudding Food

FRIENDSHIP BREAD

Steps:

• Preheat oven to 325.
• Combine oil, sugar, vanilla, eggs, salt, and cinnamon.
• Add flour, milk, soda, pudding, and baking powder. Mix well.
• Grease 2 large loaf pans and sprinkle with a mixture of sugar and cinnamon. Pour batter into pans and sprinkle cinnamon sugar mixture on top.
• Bake for 1 hour.

FRIENDSHIP BREAD (WITH PUDDING)

Steps:

• Preheat oven to 350 degrees F; lightly grease two loaf pans& sprinkle with cinnamon sugar if desired- set aside.
• Combine all ingredients thoroughly& pour into prepared pans.
• Bake 35-40 minutes.
• **Trysubstituting different flavors of pudding to vary the flavor of the bread.
• May also need to adjust spice, as cinnamon may not be good with other pudding flavors.

AMISH FRIENDSHIP BREAD

Steps:

• Starter
• Sprinkle yeast over warm water in small bowl; stir until dissolved. Let stand 5 min.
• Combine 1 cup each flour and sugar in large glass or plastic bowl. Stir in dissolved yeast. Gradually stir in 1 cup milk until blended. Cover loosely with plastic wrap. Let stand at room temperature 24 hours. (Note: This is day 1 of the 10-day Starter prep process.)
• Stir Starter once a day for days 2 through 4. On day 5, stir in 1 cup each of the remaining flour, sugar and milk. Stir Starter once a day for days 6 through 9. On day 10, stir in remaining flour, sugar and milk.
• Remove 1 cup Starter to use to make bread. Divide remaining Starter into thirds, each measuring about 1 cup. Share with 3 of your friends along with a copy of the below bread recipe. Or, refrigerate for later use.
• Bread
• Heat oven to 325ºF. Place Starter in large bowl. Add eggs, applesauce, milk, oil and vanilla in large bowl; mix well.
• Combine flour, sugar, dry pudding mix, cinnamon, baking powder and baking soda. Add to Starter mixture; stir until blended. Stir in nuts. Pour into 2 greased and floured 9x5-inch loaf pans.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire cake; gently remove pan. Cool cake completely.

APPLE CINNAMON FRIENDSHIP BREAD

Steps:

• Preheat the oven to 325'.
• To the remaining batter add eggs, baking powder, oil, baking soda, milk, vanilla, 1 cup sugar, flour, salt, pudding, 2 tsp cinnamon and apples.
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)

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 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.

BANANA FRIENDSHIP BREAD

Steps:

• To the batter add 2 bananas, 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup milk, ½ tsp vanilla, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 cup chopped nuts (optional).
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and mashed bananas) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

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.

ZUCCHINI FRIENDSHIP BREAD

Steps:

• Preheat the oven to 325'.
• To the remaining batter add eggs, baking powder, oil, baking soda, milk, vanilla, 1 cup sugar, flour, salt, pudding, 2 tsp cinnamon, zucchini (make sure the excess liquid is squeezed out), and nuts.
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for about 75 minutes but start checking after 50 minutes. Remove when toothpick comes out clean. Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.