STRAWBERRY AMISH FRIENDSHIP BREAD
Made with fresh strawberries, Strawberry Amish Friendship Bread makes a fun and festive recipe!
Provided by Friendship Bread Kitchen
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with granulated sugar.
- Pour the batter evenly into loaf or cake pans.
- 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.
- ENJOY!
STRAWBERRY BREAD (MADE WITH AMISH STARTER)
Still on a mission to find tasty breads for holiday gift giving and this one was great (and would be even better with a thin vanilla glaze on top, but I'm too lazy to do that). I had intended on adding sugar to the batter BUT FORGOT and it turned out to my liking, so I made the sugar in this recipe optional. I made mine into 5 mini loaves, but you can also make it into 2 large loaves which will require about 50 minutes baking time.
Provided by januarybride
Categories Quick Breads
Time 1h
Yield 5 mini loaves, 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the wet ingredients, then stir in the dry ingredients.
- Toss the strawberries with the 1T of sugar and stir them in last.
- Pour into 5 greased mini loaf pans and bake at 325 for 45 minutes.
Nutrition Facts : Calories 239.7, Fat 12.8, SaturatedFat 2, Cholesterol 63.9, Sodium 287.4, Carbohydrate 26.9, Fiber 1.3, Sugar 3, Protein 5.3
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
STRAWBERRY BREAD
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
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
EASY FRIENDSHIP BREAD (AMISH BREAD) STARTER
This bread didn't originate from the Amish, but it's amazing nonetheless! Mix all ingredients together in a gallon-size ziploc bag.
Provided by RedheadAblaze
Categories Yeast Breads
Time 5m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve yeast in small amount of warm water.
- Mix all ingredients together in a gallon-size ziploc bag. This is day one.
- Day 1 - Do nothing (This is the day you receive your starter, see date on your bag.).
- 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 cup flour, 1 cup sugar, 1 cup milk - Mush the bag.
- Day 7 - Mush the bag.
- Day 8 - Mush the bag.
- Day 9 - Mush the bag.
- Day 10 - Follow the instructions below:.
- Pour entire contents of the bag into a large non-metal bowl.
- For 4 starters: Add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk.
- For 1 starter: Add ½ cup flour, ½ cup sugar, ½ milk (Tip: Starter will form lumps - add flour and sugar only and stir until smooth then add milk gradually (it will take a lot of stirring.).
- Label four (or one), one-gallon Ziploc bags with "Day 1" and the date. Fill each of these bags with one cup of the mixture. These are starters for you to pass onto your friends and/or co-workers. If you'd like, you may keep one for yourself. Note: If you keep a starter bag for yourself, you will be baking bread every 10th day. If you don't keep one for yourself, you will have to wait until you receive another starter bag from a friend, as the Amish are the only ones who know how to create a starter. After filling the bags, there will be 1-1/2 cups of batter remaining.
- Preheat the oven to 325'.
- To the remaining batter add 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 large box vanilla instant pudding, 2 tsp cinnamon, 1 cup raisins (optional), 1 cup chopped nuts (optional).
- 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.
Nutrition Facts : Calories 1340.7, Fat 45.6, SaturatedFat 9.4, Cholesterol 115.8, Sodium 570.4, Carbohydrate 220.5, Fiber 2.9, Sugar 155.8, Protein 16.5
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- Preheat the oven to 350 degrees. Lightly grease a 8x4-inch loaf pan with cooking spray. Line with parchment paper so that you have some overhanging the sides like "handles" then lightly grease again. Set aside.
- In a medium bowl, combine the white whole wheat flour, cinnamon, salt, and baking soda. In a separate bowl or large measuring cup, stir together the sugar and melted coconut oil (this will help keep the oil from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined—do not over mix. The batter will be very thick. Fold in the diced strawberries.
- Scrape the mixture into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. At the 30 minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed. Remove the pan from the oven, uncover, then set the pan on a wire rack. Let bread cool in the pan completely before slicing (or slice warm and have a messy, yummy pieces of strawberry bread).
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