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Amish Friendship Bread Recipe


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     Amish Friendship Bread

Category   Desserts - Breads
Sub Category   None
Servings   Makes 2 loaves

4 1/2 cups flour
4 cups sugar
3 cups milk
3 eggs
1 cup vegetable oil
1/2 teaspoon vanilla extract
3 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup instant vanilla pudding
4 1-gallon Ziploc bags

NOTE- Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out. Day 1- Do nothing. Day 2- Mash the bag. Day 3- Mash the bag. Day 4- Mash the bag. Day 5- Mash the bag. Day 6- Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag. Day 7- Mash the bag. Day 8- Mash the bag. Day 9- Mash the bag. Day 10- Pour the entire bag into a nonmetal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Measure out 4 separate batters of 1 cup each into 4 1-gallon Ziploc bags. Keep one of the bags for yourself, and give the other bags to 3 friends along with the recipe.
REMEMBER- If you keep a starter for yourself, start the process again and you will be baking again in 10 days. You can also freeze the starter, thaw overnight, and begin the process when you're ready to deal with it.
BAKING INSTRUCTIONS- Preheat oven to 325. To the remaining batter in a bowl add eggs, oil, 1/2 milk, 1 cup sugar, vanilla, 2 tsp. cinnamon, baking powder, salt, baking soda, 2 cups flour, and pudding. Grease 2 large loaf pans. In a bowl mix 1/2 sugar and 1 1/2 tsp. cinnamon. Dust the greased pans with cinnamon and sugar mixture. Pour the batter evenly into the pans and sprinkle the remaining cinnamon and sugar mixture on top. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. For Muffins- Bake at 350 for 15-18 minutes or until knife inserted in center comes out clean.
NOTE- You can grease one loaf and six muffin tins. Keep the loaf for yourself and give the muffins to your friends with the starter and instructions.

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