CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
Breads, Hand made |
1 |
Servings |
INGREDIENTS
|
|
Add To The Starter: |
2/3 |
c |
Oil |
3 |
|
Eggs |
2 |
c |
Flour |
1 |
c |
Sugar |
2 |
ts |
Cinnamon |
1 1/4 |
ts |
Baking Powder |
1/2 |
ts |
Baking Soda |
1/2 |
ts |
Salt |
2 |
ts |
Vanilla |
INSTRUCTIONS
My sister-in-law gave me a recipe for Amish Friendship Bread along with a
jar-full of the starter mix. Here is the recipe:
***Do not use metal spoon ***Do not refrigerate dough!!
day 1 -- Get starter and do nothing day 2 -- Stir once each day with wooden
spoon day 3 -- Stir once each day with wooden spoon day 4 -- Stir once each
day with wooden spoon day 5 -- Add 1 cup flour, 1 cup sugar, 1 cup milk and
stir day 6 -- Stir once each day with wooden spoon day 7 -- Stir once each
day with wooden spoon day 8 -- Stir once each day with wooden spoon day 9
~- Stir once each day with wooden spoon day 10 - Add 1 cup flour, 1 cup
sugar, 1 cup milk and stir.
pour into containers of 1 cup each and give to 3 friends
with copy of recipe (or 2 friends and keep 1 start for yourself)
Pour into 2 well greased and sugared loaf pans. Bake 40 to 50 min. at 350
degrees. Cool 10 minutes before removing from pan. The bread may be
frozen for a later date. (note the starter)
Okay, this is my question: what's the starter recipe? Is it a secret? or
is it just 1 cup flour, 1 cup sugar, and 1 cup milk? It sure smells good!
thanks!
Cindy Smith
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : "Spawn of a Jewish Carpenter (Cindy Smith)" <cms@dragon.com
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