Amish Friendship Bread + Starter Recipe

There are a number of recipes for Amish Friendship Bread on the internet.  This is the one I use and it's always produced a sweet and moist bread.  

I'm also including a recipe for the starter.  Despite what many of the recipes say, you are not out of luck if you give away all of your starters.  You really can start from scratch.  I also freeze one of the starters the first time I divide the batter.  This way, if I forget my starter I have a back up.  If you do this, the day you defrost it is "day one" of the directions.

Amish bread starter
1 pkg active dry yeast
1/4 c warm water (110 degrees)
1 c flour
1 c sugar
1 c milk, at room temperature

In a small bowl dissolve yeast in water.  Let stand 10 minutes.  Combine the flour and sugar in a separate bowl and slowly add the milk and yeast mixture.  Stir until thoroughly combined.  Put all ingredients into a 1 gallon zip top bag {if you prefer not to use a plastic bag, a bowl with a towel covering works fine - stir with a wooden spoon daily}.

For the bread:

The first day that you make the starter or divide your batter is Day one.
Day 2:  mush the bag
Day 3: mush the bag
Day 4: mush the bag
Day 5: mush the bag
Day 6: add to the bag 1c flour, 1c sugar and 1c milk (at room temp) and mix well.
Day 7: mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10:  mix and divide the batter as directed below and bake bread.

Mix and Divide:  Pour contents of bag into a large non-metal bowl.  Add 1 1/2c milk (at room temp), 1 1/2c sugar and 1 1/2c flour.  Stir until well mixed.  In 4 separate 1 gallon bags measure 1c of batter for each and add to bags.  Write todays date on the bags and pass along to friends, hence the term "friendship bread".

Making 2 Loaves:
Preheat the oven to 325 degrees.

Add the following to the remaining batter in the bowl and mix well:

3 eggs, at room temp.
1 c oil
1/2 c milk, at room temp.
2/3 c sugar
1/2 t cinnamon
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
2 c flour
1 large box (5.1 oz) instant vanilla pudding

*In a separate small bowl mix together 1/3 c sugar and 1 1/2 t cinnamon.*

Grease 2 standard loaf pans.  Dust the pans with half the cinnamon/sugar mixture.  Pour the batter evenly between the 2 pans and sprinkle the remaining cinnamon/sugar mixture over the top of each.

Bake for 55 minutes to 1 hour.

Remove from oven and cool on wire racks before removing bread from the pans.

Store, wrapped or covered, at room temperature or wrap in plastic and/or foil and freeze for up to 2 months.


daisy said...

REALLY????? I've never heard of this before. The bread looks dee-lish!

Mary Ann said...

I have not seen this simple recipe for friendship bread in a long time... and I'm going to put it to use!

Linda said...

Greetings from Montreal, Canada. Wow, this looks really good! Thank you so much for sharing this recipe.

Just the Right Size said...

I have kept a starter like this "alive" for 4 years! I have a Chocolate version of this on my blog (just go to the Baking Recipes link).

This is great stuff!

Anna said...

I remember when my mama made this growing up...loved it! And then I made some myself pre-kids and loved it. Maybe I'll start again since you provided the starter recipe. Thanks!

Mollie said...

Thanks I've been looking for Amish Bread Starter for years, I made it probably 30 years ago

Mollie said...

your Amish Bread looks amazing, thank you for posting the starter too!

Skippysgirl said...

I actually baked my breads tonight... They are amazing!!! My question is can the starter be frozen?? I just don't think making these every 10 days will be the healthiest... But I would love to make again in a month or two...

Staci at Life At Cobble Hill Farm said...

Skippysgirl - so happy you like them! Yes, you can absolutely freeze the starter for up to a few months. I haven't left it in the freezer longer than 3 months, so I'm not sure how much longer than that they would last.

Tammy said...

Thank you so much for posting the starter recipe; I cannot wait to get started. :)