| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cake |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 2 1/2 |
c |
Warm water |
| 2 |
c |
Sifted flour |
| 1 |
tb |
Sugar |
| 1 |
c |
Milk |
| 1 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
c |
Milk |
INSTRUCTIONS
START
DAY 5
DAY 10
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 3 Aug 93 15:26:15 CDT
AMISH FRIENDSHIP BREAD (Original Starter Recipe), Linda DiSanto, Austin,
Texas
Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic
container. Stir in remaining warm water, flour and sugar. Beat until
smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter
requires 10 days for fermentation as follows:
DAYS 1, 2, 3 and 4: Stir batter
DAY 5: Add 1 cup each milk, flour, sugar and stir
DAYS 6, 7, and 8: Stir batter each day
DAY 10: Add 1 cup each flour, sugar, milk; stir.
The batter is ready to use. This makes 3 cups batter to use in the
recipes. If you want to you may put 1 cup batter each into 3 containers and
give 1 or 2 away. Save 1 cup to begin process all over again OR you can use
all 3 cups batter for the recipes at 1 time and when you want to bake these
again just start the starter again.
REC.FOOD.RECIPES ARCHIVES
/CAKES
TAKES 10 DAYS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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