THIS IS THE RECIPE/NOTES THAT I GOT WITH THE BREAD THAT WAS PASSED TO ME… Please note the following: Do not use any type of metal spoon or bowl. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise and ferment.
- 1/4 cup warm water (110 degrees F.)
- 1/4 ounce envelope active dry yeast (apprx. 2-1/4 teaspoons)
- 1 cup sugar
- 1 cup flour
- 1 cup warm milk (110 degrees F.)
- Four 1 gallon-sized resealable plastic bags
In a glass measuring cup, add 1/4 cup warm water. Add yeast. Allow yeast to dissolve. This takes about 10 minutes. Stir to combine. Set aside. In a large non-metal bowl, combine sugar and flour with wire whisk. Slowly add milk and then yeast. Stir until combined.
Place 3/4 cup of the starter in each of the plastic bags. (The excess will go into the bag you’re keeping.) Give the other 3 bags to friends with a copy of these instructions. This is Day One of the Amish Friendship Bread instructions.
Day 1: Do nothing, this is the day you receive the batter. The bag is dated. 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 C. flour 1 C. sugar and 1 C. cold milk. Mash the bag. Day 7: Mash the bag Day 8: Mash the bag Day 9: Mash the bag Day 10: Follow the directions below: 1. Pour the entire contents of the bag into a Non Metal Bowl. 2. Add 1 1/2 C. flour, 1 1/2 C. of sugar, 1 1/2 C. of milk 3. Measure out 4 separate batters (1 cup each) into 4 Ziplock (1 gallon bags). Keep a starter bag for yourself and give 3 to friends with a copy of the recipe. Note: If you keep a starter for yourself you will be baking every 10 days.