Thursday, February 3, 2011
Irene's Amish Friendshp Starter and Bread Recipe
Renie sent me this recipe which is different from most as it allows natural yeasts to grow the starter and does not require the addition of yeast as some recipes do.
Many people get overwhelmed with Friendship Starter as they think they must continue to make bread all the time without a break and so they get frustrated and toss the starter down the drain or in the trash. This is unnecessary as this starter, like all starters, can be put in deep-freeze and saved for a few months before being pulled out and allowing to 'start' again by being fed and sitting at room temperature.
You can also use this starter in any way you would use a traditional starter and make a variety of foods from pancakes to rustic loaves of bread. Here I will post the traditional recipe that came with Reinney's list but get creative and find other recipes you can use this starter in to give you more variety.
1/3 cup flour
1/3 cup sugar
1/3 cup milk
Day 1: Pour ingredients in a quart jar or in a plastic bag; cover loosely, do not refrigerate and keep on the counter in an out of the way place.
Days 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.
Day 9: Pour 1 cup out and divide into three 1/3 cup portions. Place each portion in a Ziploc container or small glass jar and give away to three friends. Use the remaining batter for your own use. Either refrigerate or feed the batter again with 1 cup each of flour, sugar, and milk and let sit a day before using or chilling for one week. Each week take out starter and set on counter and add 1 cup each flour, sugar, and milk and let ferment for 8-12 hours before use. Remove 1 cup for use or to give away and refrigerate what's left. Freeze this when you want to stop using it for awhile. When you take it out of the freezer, add one cup each flour, sugar, and milk and let set on counter for a day before use.
Amish Friendship Bread
1 cup starter batter
2/3 cup oil
2 cups flour
1 cup sugar
1 1/4 tsp. baking powder
1 1/2 tsps. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Combine all ingredients, blending well. Pour into well-greased and sugared loaf pan (or 3 small mini loaf pans). Bake at 350 degrees for 50-55 minutes or till tests done with a toothpick. Begin to check at 45 minutes. Turn out onto wire rack to cool. Can be frozen.