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FareShare Gazette Recipes -- October 2005 - A's
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* Exported from MasterCook *
Amish Friendship Bread
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 8-10 Oct 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter Batter
1/3 cup flour
1/3 cup sugar
1/3 cup milk
3 Eggs
2/3 cup Oil
2 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking powder
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Chopped nuts or raisins - optional
STARTER BATTER:
Day 1: Pour starter into plastic container. Cover loosely. Do not
refrigerate.
Day 2, 3, 4: Stir.
Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.
Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
divide into 3 parts, 1/3 cup each.
Give 1/3 cup starter and following recipe to each of two friends. This is
Day 1 for them. All batters must be mixed and stored in plastic bowls.
To starter batter, add remaining ingredients. Pour into well greased and
sugared loaf pans. Bake at 350 degrees F. 50 to 55 minutes. Check after 45
minutes. (Can be put in 3 small loaf pans.)
Contributed to the FareShare Gazette by Nadeem in response to a request;
21 October 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 1221 Calories; 55g Fat (40.4% calories from
fat); 17g Protein; 166g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 677mg
Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 6
Other Carbohydrates.
* Exported from MasterCook *
Amish Friendship Bread Starter I
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 8-10 Oct 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Method 1**
1 cup flour
1 cup milk
1 cup sugar
**Method 2**
1/2 cup flour -- (regular or unbleached)
1/2 cup sugar -- (white granulated or raw)
1/2 cup milk -- (store-bought or raw goat's milk)
Method 1: Covered glass or plastic container
Mix all ingredients together in a glass or plastic container and follow the
steps below. Do not refrigerate. Keep securely covered at room temperature
from Day 1 through Day 10.
Day 1: Make or receive starter.
Day 2: Stir and cover - do not use a metal utensil to stir.
Day 3: Stir.
Day 4: Stir.
Day 5: Add 1 cup each of flour, sugar, and milk.
Day 6: Stir.
Day 7: Stir.
Day 8: Let stand-do not stir.
Day 9: Let stand - do not stir.
Day 10: Make Friendship Bread (see recipe page 41); do not stir or disturb
until making bread.
Method 2: Ziplock freezer bag
Mix all ingredients together and put in a 1-gallon ziplock freezer bag,
making sure the zipper is clean and seals well. Follow the steps below. Do
not refrigerate; let sit at room temperature in a place where it can rise.
Day 1: Make starter and put in sealed bag.
Day 2: Squish bag to mix thoroughly.*
Day 3: Squish bag to mix thoroughly.
Day 4: Squish bag to mix thoroughly.
Day 5: Squish bag to mix thoroughly.
Day 6: Add 2 cup flour, 1 cup sugar, and 1 cup milk. Squish bag to mix
thoroughly.
Day 7: Squish bag and let air out - be careful that the zipper is clean
before resealing. (Note: you may have to let air out before squishing bag.)
Day 8: Squish bag and let air out - be careful that the zipper is clean
before resealing. (Note: you may have to let air out before squishing bag.)
Day 9: Squish bag and let air out - be careful that the zipper is clean
before resealing. (Note: you may have to let air out before squishing bag.)
Day 10: Make Friendship Bread (see following recipe); do not squish or
disturb bag until making bread.
Starter can be used to make approximately 4 cups of new starter. On Day 10,
you can make four batches of Friendship Bread or make one batch of bread
and give three 1-cup starters to friends. Alternatively, you can make three
batches of Friendship Bread and save 1 cup starter for yourself.
*Starting with Day 2, it may be necessary to let excess air out of the bag
one or more times per day; be careful not to disturb starter while doing
so.
Source : "The Beverly Lewis Amish Heritage Cookbook by Beverly Lewis"
S(Scanned and Formatted By): "Mary August, 2004"
Copyright : "(c)2004 Beverly Lewis ISBN 0-7394-4257-0"
Contributed to the FareShare Gazette by Bobbie in response to a request;
15 October 2005.
www.fareshare.net
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* Exported from MasterCook *
Amish Friendship Bread Starter II
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 8-10 Oct 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm water
2 cups sifted flour
1 teaspoon salt
Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt
and sugar. Beat until smooth. Let stand uncovered at room temperature three
to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at
night.
When the mixture is ready it should have a yeasty smell. Pour out one cup
of this to use in the friendship mixture. The rest should stand one day and
then be refrigerated covered. Use within 10 days.
Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1
teaspoon sugar.
Consider this day one and follow Amish Bread Recipe.
Do not use metal spoon. Do not refrigerate. The day you receive the started
mixture - do nothing. Days 2, 3 and 4 stir with a wooden spoon. Day five
add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only
stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and
stir. Pour 1 cup mixture into each of the three separate containers and
give to three friends.
To the remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup
sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon
baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped
apple.
Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to
50 minutes at 350 degrees F. Cool 10 minutes.
Contributed to the FareShare Gazette by Becky in response to a request;
1 October 2005.
www.fareshare.net
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