Reviewed: Dec. 27, 2008

I make a bread just like this but with a small box of pudding..(any flavor will work). It always is great!!

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2 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Dec. 3, 2008

This was great. I didn't use all of the cinnamon, because I didn't have enough, but it turned out great. I found that if you leave out the adding of a cup of flour, sugar and milk on day ten of the starter, you don't have extra to give to 2 people. There is enough for you to start a new one for yourself and enough to make bread that day.

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Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Reviewed: Nov. 19, 2008

This recipe is great, but it is even better if you add 1 box of vanilla pudding to the recipe.

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9 users found this review helpful

Reviewer:

atclark

Cooking Level: Intermediate

Reviewed: Nov. 14, 2008

This is a great starting point. But I needs stuff added to it. I normally throw in a cup of raisins and sprinkle brown sugar and cinnamon on top. When I follow the recipe to the letter, the bread comes out very dry. I am hoping that is because my starter is made with non-fat milk. I bought a 1/2 gallon of whole milk to experiment, so we will see what happens.

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1 user found this review helpful

Reviewer:

Jen Graham

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Rancho Palos Verdes, California, USA

Reviewed: Nov. 5, 2008

I thought this was a fine recipe. I'll bet that the previous posters who complained about dry bread, began with a dry starter. Mine had plenty of moisture in it and the bread turned out great! I also sugar coated the bottom of the pan when I baked it.

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5 users found this review helpful

Reviewer:

Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Reviewed: Oct. 27, 2008

Since none of the AFB recipes on here are like mine, I'm rating it here since all that I added was 2 boxes of pudding. I also didn't measure out my starter, just used what was left after removing the 4 cups, but it looked more like 2 cups of starter than 1. It made 2 loaves, both rose wonderful. It took an hour to get them set in the middle. Absolutely delicious, especially after waiting so long to make it.

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Reviewer:

mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

Reviewed: Oct. 23, 2008

Really easy to throw together while the other two Friendship Breads were baking. I cut back the flour to 1 1/4 c. and added one box of instant vanilla pudding (Grocery Outlet has them on sale right now three for a buck!) and added a little nutmeg. This recipe made one loaf. I won't be able to vouch for the taste, as this is a gift for someone else, but it smells wonderful.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 11, 2008

I made this bread using the starter, which turned out okay, except I didn't see that it said not to use metal utensils. I don't know if that's what made this taste different than other Amish breads I've had before, but it tasted dry and overdone after it was baked. I will definitely make friendship bread again, but I probably will alter this recipe a bit and I surely won't bake it as long as this recipe calls for.

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Reviewer:

Joe

Cooking Level: Expert

Reviewed: Aug. 27, 2008

It wasn't anything to write home about. I think I've gotten spoiled with the bannana breads & pumpkin breads that I've been baking so this was pretty blah to me. I baked for 55 minutes & it was too done on the bottom. Wondered if an 8 oz container of sour cream would make this more moist...

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5 users found this review helpful