Reviewed: Oct. 23, 2009

I used this recipe at a friends house and made it like a cake instead of bread and put a lemon glaze on top. We also put pecans and raisins inside with honeyed ginger. YUMMY

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lisabeth

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Reviewed: Oct. 12, 2009

I just used this starter with the Amish Chocolate Bread found on this site. I only added 1 cup mini chocolate chips and otherwise followed that recipe. It is great. My starter worked out perfectly. I have seen several variations of the 10 day process, and they have all worked well. I'm glad to finally find a starter recipe I can begin on my own!

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Becca

Cooking Level: Expert

Home Town: London, Ohio, USA

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Reviewed: Oct. 7, 2009

Here are the instructions I pass along to friends who have trouble finding people to give starter to. This allows you to bake 4 loaves of bread each time, keep a starter for later, and either give away a starter or put one in the freezer. I give my neighbors loaves of baked bread and/or freeze the loaves, they are good thawed and eaten as well. (Also includes some tips on Amish bread baking) Amish Friendship Bread (Double) *Double allows you to have no bags of starter to give to friends, but freeze one bag each time. * Double also allows you to bake 4 loaves of bread, freezable after baking to pull from your freezer later. Do not use any type of metal spoons or bowls for the mixtures Do not refrigerate (during the 10 days) If air gets into the bag, let it out. It is normal for it to rise, bubble and ferment. Day 1 Do Nothing (This is the day the mixture was put in the bag) Day 2 Mush Bag Day 3 Mush Bag Day 4 Mush Bag Day 5 Mush Bag Day 6 Add to bag: 1 cup flour, 1 cup sugar, 1 cup milk and mush bag. Day 7 Mush Bag Day 8 Mush Bag Day 9 Mush Bag Day 10 Follow directions below. 1) Pour batter into a large, non-metal bowl. 2) Add 1 ½ cup flour, 1 ½ cup sugar, 1 ½ cup milk and mix well with a wooden spoon. (this makes a total of 6 cups batter) 3) Get 2 gallon size ziplock baggies and label Day 1- (put today's date) Day 6- (put date in 5 days from today) Day 10- (put date 9 days from today) 4) Measure out 2 separate batters of 1 cup each into

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Kristina

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Reviewed: Oct. 4, 2009

I have been making this bread, for a long time.. but recently I started making it in cupcake pans.. easier to store, freeze and eat.. I have added chocolate chips (3/4 cup, and 1 cup walnuts, or our FAVORITE is to add 3/4 of craisins and 1 cup chopped pecans.. everyone loves this.... I just froze a starter last week, because like everyone stated, once you start you can't quit unless you just throw it out...and what a waste that would be. We love the muffins and everyone I have shared it with have expressed the same. Sandy

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skthaxton

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Reviewed: Oct. 2, 2009

I look forward to this EVERY year!

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momtoocrazy

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Reviewed: Sep. 20, 2009

Glad to find this recipe again after 8 years! I used to make muffins for my daycare kids and they loved it for breakfast and snacks. I made several different batches at one baking time then froze for later use. Easy to serve.

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Karen

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Reviewed: Sep. 12, 2009

This bread is really good, but let's face it, at some point, you will run out of friends to give starters to. Here is a way to keep the cuture going for yourself without throwing any extra away: 1. begin with 1/3 cup of starter 2. add 1/3 cup milk, sugar, flower on day 5 and 10 (you will end up with 1.5 cups) 3. take one cup to make your bread, take 1/3 cup to start over again Everything else is the same. Actually you can scale the additions up too--all you are doing is expanding up the yeast, by giving it more sugar on day 5 and 10. there is no need to go so big if you don't need to give any away. (BTW, I work in a lab and grow all kinds of cells, including yeast. So I looked at this protocol just as I would in the lab!)

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ChemistCook

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Reviewed: Jul. 26, 2009

Fantastic! My daughter, Alyssa, gave this to me.

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Judy Thornhill aka Artis

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Reviewed: Jul. 26, 2009

I got a starter from my niece a few years back and we loved it! And so did everyone I gave the baked bread to. I just recently heard that you can freeze your starter in plastic ware or bags and the day after it thaws out, count that as your day 1. Think I'll try that this time. If you eat one piece of this bread you are guaranteed to want more.

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Sherry

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Reviewed: Jul. 22, 2009

This starter is excellent and very forgiving. I forgot to stir it one day and on the tenth day I wasn't ready to make any bread, so I fed it and let it sit until the next day. I froze some of the starter because I have no one to give any to. We'll see how it copes with that when I make another batch of friendship bread tomorrow.

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Desert Otter

Cooking Level: Expert

Home Town: Bismarck, North Dakota, USA

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Reviewed: Jul. 22, 2009

I was given the starter by a parent at my school. I have made the bread every 10 days since May! I am always searching for someone to take the three starters from me. I have found that if you make two batches of batter for Friendship Bread which makes four loaves of bread (using 1 cup starter each batch) and give a loaf of bread away with the starter and recipe, most people are happy to take it! That leaves one starter and two loaves of bread to enjoy! I also use the gallon ziploc method to mash daily and feed the starter. I put the date for day 6 with instructions to feed it 1 cup each of milk, flour, and sugar. I also put the date for day 10 with direcitons to feed it with 1 1/2 cups each milk, flour, and sugar as well as make the bread on the bag. A reminder NOT to refrigerate and mash daily is also helpful. I use 1 small box of sugar free vanilla pudding and use only skim milk when I made my bread. I have omitted dusting the loaf pans with cinnamon sugar and just use PAM spray to also reduce sugar. I can't wait to try using whole wheat flour, Splenda, applesauce to make it healthier! Gotta go! Two loaves of Friendship Bread ready to take out of the oven! Enjoy :)

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Trish

Cooking Level: Expert

Home Town: Big Pine Key, Florida, USA

Living In: Deleon Springs, Florida, USA

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Reviewed: Jul. 15, 2009

Sourdough starter is new to me. I'm not sure how to rate this recipe. I followed the directions exactly but by the 10th day it was really noxious and frothy. I guess that's how it's supposed to be but I was worried I had ruined my starter because it's been so hot this summer. It seemed outrageous to use something that had been sitting around so long with milk in it. I made bread with it and the bread turned out okay but it wasn't great. It might not have been the starters fault on the recipe I had tried. I'll try something again in a few days after I've fed my new pet.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 2, 2009

Excellent, when it's time to bake I added nuts and craisins, my family loved it. Thanks

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Terri

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Reviewed: Jun. 28, 2009

Excellent!! Thank you! I used to make this when I was a kid & am so happy to have the recipe again!

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STONYTHORN

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Reviewed: Jun. 26, 2009

I like to try to be health conscious and lower calorie. I used whole wheat flour, Splenda (generic brand), and fat free milk throughout. Also, when baking day came I used those things and rather than using the oil, I used applesauce and sugar free/fat free instant vanilla pudding. Someone may have already said this but I just though I would add!

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April S

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Reviewed: Jun. 24, 2009

Hi DEB - The recipie is correct as it reads (and delicious). The ingredient list notes that flour and sugar are 3 cups divided. When you read the instructions you use 1 cup of each on day 1, day 5 and day 10. Note this recipie is just the starter - you then need to use your favorite Amish Bread Recipie on day 10. Hope this clarifies the question you were asking DEB. Ask again if this is confusing.

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owenelane

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Reviewed: Jun. 13, 2009

So then what part of this starter recipe do we go by? The listed ingredients that say 3cups each of flour/milk/sugar or the directions that states 1 cup flour/milk/sugar? Please let me know. thanks

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DEB

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Reviewed: Jun. 2, 2009

I didn't add the yeast, just the sugar, milk and flour and it still turned out great!

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ravnmommy

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Grand Island, Nebraska, USA

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Reviewed: May 26, 2009

I was looking online for the starter and finally i will stick to this one. My sister gave me a starter about 4 months ago and I made so much bread because I ran out of friends to give out starters too. So now i have no starter and my family is anxious to eat Amish bread again for months in a row lol.....This is the best starter. Thanks.

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