What you see is Day #6 of my Amish Friendship Bread starter. My friend Kristacular saved the day by watching the non-sick kiddos last Saturday and she surprised me with the bread starter. It’s been ages since I’ve had friendship bread and I am anxiously awaiting Saturday so I can bake and share.
The concept behind Amish Friendship Bread is that you divide the starter into fourths keeping one for yourself and sharing the other three. If you keep the starter active you’ll have starter to bake a fresh loaf of bread every 10 days.
Once you receive your starter you follow very simple instructions. Most days you just gently mash the ingredients around in the baggie and let any air out. On Day #6 (which is today for me) you add 1 cup flour, 1 cup sugar and 1 cup milk.
Have you ever had Amish Friendship Bread? I’ll have two starters on Saturday that are up for grabs. If you would like one (and live within what you consider driving distance) share YOUR favorite bread recipe with us in the comments. Even if you don’t live close by, please share a recipe so that we’ll all feel the Friendship Bread love.
And, don’t fret if you don’t get one this time…in another 10 days there will be more.
I want one! I want one! First you lend me your “Julie and Julia,” then you buy me tea and now I demand Friendship bread! 🙂
If you’ve already give them away, I understand. I’ll get in on the next batch.
Lida Payne says
Pick me, pick me!
I’d love one if you still have one…here’s a recipe used way back when my girls were in kindergarten. We did a huge bread baking project and they loved this:
Sally Lunn Bread
Southern Living 2003
Makes 12 to 16 servings
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 1/2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 large eggs
5 cups all-purpose flour
Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes.
Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100° to 110°.
Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a very sticky, soft dough.)
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Stir dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk.
Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until dough is doubled in bulk.
Bake at 350° for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired.
Blackberry Butter: Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.
Now I’m really wishing I was your neighbor…
Lauren Price says
Put me on the list for the next opening for a starter.
YAY! Thanks for reminding me it was Day 6! Jk. But I did have a crazy day! I have at least one up for grabs too if anyone is interested that doesn’t get one this go’ round!
Oh and Mother put chocolate chips in one loaf and cranberry and almond slivers in one last time around! she said they were gone within 3 days!
I’ve never made bread in my life but I love the concept of it and the sharing of the starters. Sounds like a tradition that has been around for a very, very long time. Don’t you love women?? I love that we do stuff like this with/for each other.
I did this same thing in our Preston Hollow neighborhood years ago. I like the sharing concept. I promise to share when you have some to give. Remember, share and share alike.