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Preheat oven to 325 as soon as you have finished all your mixing. This will let the oven heat throughout economically before pans go into oven.
Combine all dry ingredients in a large bowl and whisk until sugar has ground down all the flour lumps and dry ingredients are well mixed. Combine all of the liquid ingredients into the liquid bowl and whisk until all are well combined. Then pour wet bowl ingredients into dry bowl and mix very thoroughly.
Two loaf recipe - (For 4 loaves double the ingredients).
3 eggs
1 cup Amish batter
1 cup vegetable oil
1/2 cup milk
1/2 teaspoon vanilla
1 cup sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large box Vanilla instant pudding and pie filling (5 to 6 ounces) or two small boxes (about 3 ounces each).
2 cups flour
Let the completely stirred mix sit for 30 minutes in the mixing bowl on the counter to activate the baking soda, baking powder and activated batter mix to do it's magic before putting the batter into the loaf pans. Start the 30 minute timer as soon as finishing the mixing.
Grease or butter 2 large loaf pans (9" x 5"[or close}) (glass or metal). Cut about 1/8 inch off a cube of butter for each pan and rub butter on every bit of the inside of the pan and then smooth it out with two fingers, don't skip any area. A can of spray oil works well also.
Pour 2 1/2 cups mix into each bread pan.
Place in oven and bake for 60 minutes at 325 degrees (65 minutes for double recipe).
Remove pans from oven and let cool until bread loosens from the sides (shrinks). If you do this while still hot, you will tear your loaf apart, but let bread set and cool a bit. While still warm, run a dinner knife along the edges of the pan, separating the bread from the pan. Turn pan over and tap it against your hand or counter until the loaf comes free in your hand (to catch it). Turn right side up and place on cooling racks. After cool, wrap the loaves in saran wrap to keep it fresh. Enjoy.
It is easier to mix together all the dry ingredients in one bowl, mix together the liquids in another bowl, then pour the liquids into to dry mix bowl and mix. I store my mix on top of our refrigerator in a bowl for room temperature. You can put mix into refrigerator to slow fermenting a little.
Day 1: This is the day on which you receive, or make, your batter. Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 2: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 3: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 4: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 5: Add to the zip lock bag: 1 cup milk, 1 cup sugar, 1 cup flour. Easiest to pour the activated mix from the bag into a bowl, added the milk and stir, then added the mixed flour & sugar and stir. Then return the mix to the zip lock bag. Eventually I just used a bowl for the whole process. You can bake on this day if you do not intend to make enough starter to distribute. Follow Day 10 instructions. Experiment with 1/4 to 1/2 cups of flour, sugar, milk to regulate extended baking days. Three cups ingredients every five days makes a lot of starter.
Day 6: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 7: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 8: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 9: Mix ingredents by gently squeezing the bag or place mix in a bowl and stir.
Day 10: BAKING DAY! Mix and divide the starter as follows: Pour entire contends of the bag or bowl into a large bowl. If you want to distribute your batter, take one cup batter for your baking today and set aside. In the remaining batter mix add 1 cup flour, 1 cup sugar, 1 cup milk. Stir thoroughly until you have a smooth texture. Pour 1 cup mix into 4 separate Zip lock bags (one gallon size). Keep one bag for yourself and give the other 3 to friends along with a copy of this recipe. If you want to make a double batch, of course you only give away two bags. I use 3 one quart Zip lock bags, leaving my 1 cup in my activation bowl with 1 cup left over for my todays baking. If you don't have a full cup starter mix for yourself, add add 1/4 cup milk, 1/4 cup sugar and 1/4 cup flour to your scraps today to make sure you have enough batter for the next 10 day cycle. If your 3 Zip lock bags are not passed on to friends on the 10th day, which will be their Day 1, be certain to tell friends which stage day the bag is at when you give it to them. They can follow the recipe schedule from recipe you give them. Follow Page One recipe to bake.
Starter recipe for beginning a new batch of batter for Amish Friendship Bread
1 package active dry yeast (instant yeast will also work as it is merely more finely ground yeast modules. For those buying yeast in larger packages, that's one tablespoon, perhaps minus 1/8 teaspoon [the 3/4 ounce package says it is just above 2 teaspoons]. Using a full, level tablespoon will not harm the mix as this is not a same day baking mix and it evens out).
1 cup all-purpose, presifted flour
1 cup sugar (white, regular, granulated)
1 cup warm milk (any grade, we use non-fat) (above 110 degrees F may kill the yeast). Micro wave/ heat until warm on wrist, like babies bottle.
In a small bowl, dissolve the yeast in 1 cup warmed milk by stirring until all the yeast is dissolved. In a 1 to 2 quart glass or ceramic bowl, combine 1 cup flour, 1 cup sugar and whisk well to have the sugar grind the lumps out of the flour. Mix thoroughly or the flour will get lumpy when you add the wet ingredients. Pour the warm milk with dissolved yeast into the flour and sugar and stir until well mixed.. Pour into a Zip lock bag or leave in bowl, covering it with saran wrap. Consider this Day 1 on the activation cycle.
For the next 10 days, handle the starter according to the Amish Friendship Bread recipe instructions. Refer to www.billhampton.com/amishnotes.html for extensive reading and www.billhampton.com/amishrecipeonly.html for baking recipe only.
God Bless and take care. Bill Hampton
Last updated on March 19, 2016