LEMON POPPY SEED AMISH FRIENDSHIP BREAD
This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes.
Provided by Laura Sandahl
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
- In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
- Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.2 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 222.3 mg, Sugar 9.3 g
LEMON POPPY SEED AMISH FRIENDSHIP BREAD
found this recipe on allrecipes.com.by Laura, sounds good. I'm going to be starting one so I need variations.
Provided by jamiej
Categories Sourdough Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
- In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
- Bake in a preheated 325 degree F oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Nutrition Facts : Calories 155.7, Fat 5.6, SaturatedFat 0.9, Cholesterol 18.3, Sodium 201.8, Carbohydrate 24.7, Fiber 0.4, Sugar 8.5, Protein 1.9
LEMON POPPY SEED AMISH FRIENDSHIP BREAD
"This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes." Original Recipe Yield 2 loaves
Provided by Stormy Stewart @karlyn255
Categories Sweet Breads
Number Of Ingredients 1
Steps:
- Ingredients 2 cups all-purpose flour 1 cup white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 cup poppy seeds 2 (3 ounce) packages instant lemon pudding mix 1 cup Amish Friendship Bread Starter 2 eggs 1/2 cup milk 1/2 cup applesauce 2 teaspoons vanilla extract 1/2 cup vegetable oil In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl. In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans. Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
- I drizzle them with a powdered sugar icing
AMISH FRIENDSHIP BREAD LEMON VARIATIONS
These are Lemon variations including Cranberry, poppyseed, walnut, pineapple
Provided by Stormy Stewart @karlyn255
Categories Sweet Breads
Number Of Ingredients 1
Steps:
- Use lemon pudding and add 1/4 cup of poppy seeds. I bake these in a very small muffin pan for about 20 - 25 minutes. ~~~~~or~~~~~ For lemon bread, I substitute lemon pudding mix and lemon extract, omit the cinnamon and nuts, and add poppy seeds. ~~~or~~~ Lemon Amish Friendship Bread Use 2 sm. boxes of instant lemon pudding instead on the vanilla pudding, replace poppy seeds for the cinnamon, & use lemon peel instead of the vanilla. Bake for about 1 1/2 hrs. Very Good! ~~~or~~~ I love to make mine with dried pineapple and lemon instant pudding. ~~~or~~~ Lemon-Poppyseed Variation: Use lemon pudding mix instead of vanilla pudding. Add 2-tsp. Lemon extract instead of vanilla. Eliminate cinnamon. Add 1/4 cup poppyseed. ~~~or~~~ Lemon-Poppyseed Friendship Bread Use two small pkgs. of lemon pudding rather than the vanilla and lemon flavoring in place of vanilla flavoring. Add one tablespoon of poppyseed. This is excellent for making lemon-poppyseed muffins. ~~~or~~~ Lemon Coconut - Delete cinnamon, nuts and vanilla. Use lemon flavored pudding, add 1-tsp. lemon extract and 2 cups coconut. ~~~or~~~ Lemon Walnut Friendship Bread: Omit Cinnamon, Vanilla Pudding in basic recipe and add 1 teaspoon lemon extract, 1 package lemon pudding and one cup of chopped walnuts. Umm Umm Good! " ~~~or~~~~ "Lemon pudding and cranberries are my variation to the friendship bread!"
AMISH FRIENDSHIP BREAD
I don't know if this is truly Amish or not. Your Mummy got the starter for me from the Alpaca lady that goes to the vet's office that she works for. It is the recipe that all four of you go a little buggy for and that Robert, darling mischief that he is at 3 (almost 4), waited till your Nanny and I wern't watching and stole a huge muffin (recipe also makes almost 18 HUGE muffins if you can find the pan) and then ran out the front door with only to be busted by your Mummy as he was cheerfully trying to stuff the whole thing in his mouth at once.
Provided by the werecat
Categories Yeast Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 18
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.
Nutrition Facts : Calories 3527.8, Fat 128.3, SaturatedFat 22.7, Cholesterol 351.4, Sodium 2603.8, Carbohydrate 561.9, Fiber 8.8, Sugar 378.7, Protein 41.5
AMISH FRIENDSHIP BREAD + 6 VARIATIONS RECIPE - (3.7/5)
Provided by á-48655
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325F 2. Grease two large loaf pans 3. In a bowl, mix an additional ½ cup sugar and 1 ½ tsp cinnamon 4. Dust the greased pans with sugar/cinnamon mixture 5. Pour the batter evenly into the pans and sprinkle the remaining mixture on the top 6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. To make muffins instead of loaves, reduce baking time to 20-25 min. Fill loaf pans or muffin tins one-half to two-thirds full (if you have an eager new starter, I'd recommend only filling to one-half). Banana Nut Friendship Bread 2 medium-size ripe bananas, mashed 1-2 boxes Jell-O instant banana-cream pudding 1 cup walnuts, chopped Butterscotch Friendship Bread 1-2 boxes Jell-o instant butterscotch pudding 1 cup butterscotch baking chips Double Chocolate Friendship Bread 1-2 boxes Jell-O instant chocolate fudge pudding 1/4 cup cocoa 1 cup chocolate chips Omit cinnamon Lemon Poppy-Seed Friendship Bread Replace vanilla extract with lemon extract 1-2 boxes Jell-O instant lemon pudding 1/4 cup poppy seeds 1 tsp lemon zest Pineapple Macadamia Nut Friendship Bread Reduce oil to 1/2 cup 8oz can of crushed pineapple, drained 1/2 cup applesauce 1 tsp lemon zest 1 cup macadamia nuts, chopped 2 tbsp shredded coconut - topping Pistachio Cherry Friendship Bread 1-2 boxes Jell-O instant pistachio pudding 1/2 cup Maraschino cherries, drained and chopped (do not mix in batter but line bottom of prepared pan with cherries before pouring batter) Omit cinnamon Pumpkin Cranberry Friendship Bread 1/2 cup pumpkin puree 1 tsp ginger powder 1 cup dried cranberries, loosely chopped 1 cup walnuts, chopped Zucchini Amish Friendship Bread Reduce oil to 1/2 cup 2 cups unpeeled zucchini, shredded squeeze to remove excess liquid 1 tsp nutmeg 1 cup pecans, chopped
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