Amish Friendship Bread.

Do NOT use ANY METAL at all in mixing batter.
Do NOT refrigerate at any time during mixing process.
Do NOT completely cover batter at any time. Use a lid not tightly closed, or cover with a napkin.
May be BAKED in metal loaf pans - two regular size loaf pans or five little loaf pans.


Amish Friendship Bread Starter

1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the following instructions:

Day 1 - receive the starter, and stir with a wooden spoon.
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for two of your friends, one cup to continue your starter (feed it 1 cup each flour, sugar and milk), and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2 cups flour
1 cup sugar
1 cup milk
3 eggs
1 1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1 cup chopped nuts (also 1 cup raisins or dates, if desired)
1 cup oil
1 large box instant vanilla pudding

Mix well. It will be quite stiff at the beginning.

Pour into 2 greased (or oiled) and SUGARED loaf pans. Be sure to get sugar all around sides.

Bake at 350˚ for 40 to 50 minutes. Cool 10 minutes. Remove from pans. Can be frozen. If using a larger loaf pan, decrease to 325˚ and cook 1 hour 15 minutes.