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Amish Friendship Bread

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)

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.

To the remaining mixture add:

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)

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.


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

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All text and pictures Copyright © 1998-2004 Bob Jonkmanand SOBAC Microcomputer Services unless otherwise attributed

This page was last updated on Thursday, 1 January 2004 by Bob Jonkman