Amish Friendship Bread

Sourdough Extender

This will quadruple your sourdough starter.

Ingredients

Previous sourdough

1 cup flour

1 cup sugar

1 cup milk

then

1 cup flour

1 cup sugar

1 cup milk

Preparation

Note

Do not use metal! (bowls, spoons, mixers)

Do not refrigerate!

• if you do refrigerate it takes 1 1/2 days for the sourdough to stop being dormant
• if you freeze it takes 5 days for the sourdough to stop being dormant

• With the previous sourdough in a ziplock bag:

Day 1 - Do nothing

Day 2 - Mush the bag

Day 3 - Mush the bag

Day 4 - Mush the bag

Day 5 - Mush the bag

Day 6 - Add 1 cup each of flour, sugar, milk and mush the bag

Day 7 - Let the air out, mush the bag

Day 8 - Let the air out, mush the bag

Day 9 - Let the air out, mush the bag

Day 10 - Pour contents into a bowl, add 1 cup each sugar, milk, flour, and stir. Get 4 large Ziplock bags and put 1 cup mixture into each. Mark each bag with the date and give it to friends.

Making the Amish Friendship Bread

Ingredients

• Sourdough starter
• 3/4 cup oil
• 3/4 cup milk
• 1 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 cups flour
• 3 eggs
• 1 tsp. vanilla
• 2 tsp Cinnamon
• 1/2 tsp. baking soda
• 1 large box of instant vanilla pudding
• 1 cup chopped nuts (optional)

Preparation

• Add all the ingredients together
• Grease and flour 2 loaf pans.
• Sprinkle some cinnamon and sugar in the pan.
• Pour mixture in both pans and sprinkle cinnamon and sugar on top.
• Bake at 325 degree F. for about 50-60 minutes.

Delicious!

Note: 2 loaves make 24 muffins -- reduce baking time by half.

Oma's variation: 1/2 cup custard powder instead of pudding

Laurie's variation: Chocolate pudding and cocoa replace vanilla, cinnamon and pudding.

Laurie's other variation: Replace vanilla with caramel extract and pudding with butterscotch pudding. Sprinkle white hot chocolate mix and sugar on top.

Nikki's variation: Bake in cake tin, ice and decorate. Dip in milk to eat!