A starter of Amish Friendship Bread is somewhat a chain letter in the form of bread. Nobody likes chain mail, but everybody likes Amish Friendship Bread. You mix your kitchen with a little yeast, flour, sugar, and milk and you have ample delicious sourdough starter to share with your friends after many days. The method is as critical as food. The beginner is passed on from friend to friend with the recipe and maybe a nice loaf of bread that inevitably leads to a friend of a friend and friend of a friend, straight down the road.
This rare and sincere gift shows how wonderful food and home cooking are-sharing with others the love of our home and hearts. It takes about 10 days, but it is as fast as it can be.
Ingredients:
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1/4 cup warm water
1 (2 1/4 tsp) package of active dry yeast
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk
Directions:
Day 1: Mix the warm water with the yeast in a small bowl and wait 5-10 minutes till bubbling. Mix flour and sugar in a large non-metal tub, before mixing in the mixture of milk and yeast. Cover loosely and allow to stand until bubbly at room temperature. Pour into and seal a one-gallon ziplock bag. Allow it to sit at room temperature.
Day 2 to 5: Mix the bag
Day 6: Stir in 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Mash the bag until it has blended well.
Day 7 to 9: Mix the bag
Day 10: Pour into a non-metal bowl, then add 1 cup meal, 1 cup sugar, and 1 cup milk. Mix well with a wooden spoon. Divide 1 cup of starter portions into separate 1-gallon ziplock bags. Keep yourself one bag and give the rest along with this recipe to friends.
Tip:
You can freeze it in a single-cup increment if you end up being too big for giving away (or if you just want to keep everything for yourself – we do not blame you). If it is time to prepare, simply take it out of the freezer to thaw and treat it as though it was day 1. You can bake it immediately or follow the ten-day cycle again.
Ingredients
- 1/4 cup warm water
- 1 (2 1/4 tsp) package of active dry yeast
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
Instructions
Day 1: Mix the warm water with the yeast in a small bowl and wait 5-10 minutes till bubbling. Mix flour and sugar in a large non-metal tub, before mixing in the mixture of milk and yeast. Cover loosely and allow to stand until bubbly at room temperature. Pour into and seal a one-gallon ziplock bag. Allow it to sit at room temperature.
Day 2 to 5: Mix the bag
Day 6: Stir in 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Mash the bag until it has blended well.
Day 7 to 9: Mix the bag
Day 10: Pour into a non-metal bowl, then add 1 cup meal, 1 cup sugar, and 1 cup milk. Mix well with a wooden spoon. Divide 1 cup of starter portions into separate 1-gallon ziplock bags. Keep yourself one bag and give the rest along with this recipe to friends.
Tip:
You can freeze it in a single-cup increment if you end up being too big for giving away (or if you just want to keep everything for yourself – we do not blame you). If it is time to prepare, simply take it out of the freezer to thaw and treat it as though it was day 1. You can bake it immediately or follow the ten-day cycle again.
