Mmmmm, Amish Friendship Bread

I love to bake. I can't really cook, but I can bake like a mad woman. This weekend I baked Amish Friendship Bread, an active yeast sweet bread. The way that most people get their starter is from a friend, so it works a bit like a baking chain letter. I received my starter from my Mother-in-law. The nice thing about this recipe is that you will be baking delicious bread every 10 days.

Upon receiving the starter, the just follow the recipe below.

Directions
Do not use metal spoon or bowl for mixing
Do not refrigerate
It is normal for batter to thicken, bubble and ferment. Just release any air that collects in the bag as a result of the fermentation

Day 1 This is the day you receive the batter/starter; do nothing
Day 2 Squeeze the bag
Day 3 Squeeze the bag
Day 4 Squeeze the bag
Day 5 Squeeze the bag
Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk. Put in larger ziplock bag and squeeze until mixed
Day 7 Squeeze the bag
Day 8 Squeeze the bag
Day 9 Squeeze the bag
Day 10 Add 1 cup flour, 1 cup sugar, and 1 cup milk to the batter in a large bowl. Mix with a wooden spoon or spatula. Pour four 1 cup starters into ziplock bags. Keep one starter for yourself and give the other three to your friends along with the instructions.

To the remaining batter add:
1 c. oil
1 c. sugar
1 t. vanilla
3 eggs
1 1/2 t. baking powder
1/2 t. salt
2 c. flour
1/2 c. milk
1/2 t. baking soda
1 large box instant vanilla pudding
2 t. cinnamon

Pour into two large, greased and sugared (with cinnamon and sugar mixed) loaf pans. You can sprinkle some extra cinnamon and sugar on top. Bake 325° for 45-60 minutes or until toothpick comes out clean.

I am not a fan of cinnamon, so I omitted it folded blueberries and raspberries into the batter and used plain sugar to dust the pan.

If you don't have anyone to give you the cup of starter, the recipe for the starter is below.

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above).
Do not use metal spoon or bowl for mixing
Do not refrigerate
It is normal for batter to thicken, bubble and ferment. Just release any air that collects in the bag as a result of the fermentation

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

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