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Date Posted: 13:06:06 11/14/01 Wed
Author: ModRose :)
Author Host/IP: 4.35.24.180
Subject: Amish Friendship Bread Starter & LOTS of Recipes

Friendship Bread: Starter Recipe (make once)

Starter:

1 Cup Milk (room temperature)
1 Cup Sugar
1 Cup REGULAR Flour (room temperature)
Note: do not use Self-Rising flour.

Mix in a non-metallic bowl - glass or plastic is fine.
Note: The metal interferes with the chemical reaction that needs to take
place.
Use a plastic or wooden stirrer. Don't be concerned if you can't get ALL the
lumps out. Try to mix until lumps are pea sized, but with none larger than a
grape.

Pour into a gallon sized freezer bag
Note: The finished Sponge will expand to over 2 to 3 times its original
volume. Let starter sit in a quiet place, away from drafts or hot breezes.

General Starter Tips

Some people put a sponge in the refrigerator, do not do this because the
cold retards the action and the flavor is not as "full".
YOU SHOULD NOT REGRIGERATE A NEW STARTER.
* Squeeze the bag to mix the starter daily *

This is Day One.

Day Two
Squeeze bag to mix

Day Three
Squeeze bag to mix

Day Four
Squeeze bag to mix

Day Five
Add 1C. Flour
1C. Sugar
1C. Milk
Squeeze bag to mix

Note: The Sponge will get foamy and frothy. Don't be alarmed. This is
natural. The mixture is reacting together and expanding.
Try to resist the temptation to "tinker" with it!

Day Six
Squeeze bag to mix

Day Seven
Squeeze bag to mix

Day Eight
Squeeze bag to mix

Day Nine
Squeeze bag to mix

Day Ten
Add 1C. Flour
1C. Sugar
1C. Milk
Squeeze bag to mix
Separate 3 portions from batter in bowl
1C. Sponge (1 to keep)
1C. Sponge, each, to give to 2 friends.
Remainder (about 1¼ C.) to use in recipe.

Flavor Enhancers

The mixing timeframe is quite flexible.
You'll know the Sponge is ready when
it tastes "good" the texture is creamy (not "gritty")there is no "flour taste".
The Sponge is pourable and will flow back together slowly on the back of a
spoon.

Friendship Bread: Recipe (using completed starter)
To the balance, after separating (a little over one cup) of the batter,
add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate (large) bowl combine the following dry ingredients and mix
well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Add dry ingredients to wet ingredients.
Mix and pour into two well greased and sugared bread pans.
Bake at
325 degrees for
1 hour.


Here are some variations for the starter...........

*

Friendship Chocolate Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 small boxes chocolate pudding mix
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups Friendship starter

Mix dry ingredients; add liquids.Makes 2 loaf pans, 1 large bundt pan or
lots of mini muffins.Bake at 325. 60 minutes for loaf or bundt pans. 15
minutes for mini muffins.

*

Friendship Cinnamon Pinwheels

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1 teaspoon ground cinnamon
1 cup Friendship Starter
1 large egg -- beaten
1/2 cup butter or margarine -- melted
1/4 cup margarine
Powdered sugar icing -- optional

Preheat oven to 350. Grease baking sheet.In a large bowl, stir together
flour, 1/4 cup sugar, salt, baking powder, and baking soda; set aside. In a
small bowl, stir together 1/3 cup sugar and cinnamon; set aside. In a medium
bowl, mix starter, egg, and melted margarine until well blended. Stir into
flour mixture and stir until blended. Place dough on a floured surface.
Knead for 5 minutes, adding flour as needed (I usually have to add 1 to 1
1/2 cups more flour when kneading), until dough is smooth and elastic. Roll
dough to 1/2-inch thickness, about 12"x8". Cut 1/4 cup margarine into small pieces and dot over dough.
Sprinkle with cinnamon-sugar mixture, reserving some for tops of pinwheels.
Roll up, starting from long side. Slice about 3/4-inch thick. Place on
baking sheet, about 1 inch apart. Sprinkle tops with remaining
cinnamon-sugar.
Bake 15 to 18 minutes or until lightly browned. Ice if desired.

Friendship Cornbread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Friendship Starter
1 can corn, cream-style -- (16 1/2 oz)
1/2 cup milk
3 large eggs
1/4 cup vegetable oil -- * see note

Preheat oven to 375. Grease a 13x9x2-inch baking pan. Place in oven while
preparing batter.In a medium bowl, stir together cornmeal, baking powder,
baking soda, salt, and pepper; set aside. In a large bowl, mix starter,
corn, milk, eggs, and oil until well blended. Add cornmeal mixture and stir
just until dry ingredients are moistened. Pour into heated baking pan. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Serve warm.
VARIATIONS: Add 1/4 cup chopped jalapenos and/or 1/2 cup grated cheese of your choice.

Friendship Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Friendship Starter
1 cup milk
1 large egg
2 tablespoons vegetable oil

In a large bowl, stir together flour, sugar, baking powder, baking soda, and
salt; set aside. In a medium bowl, mix starter, milk, egg, and 2 tablespoons
oil until well blended. Stir into dry ingredients and stir just until dry
ingredients are moistened.Lightly oil griddle. Pour about 1/4 cup of the batter onto griddle for each pancake. Cook for 1 minute or until bubbles form and edges are set. Turn when brown.

Friendship Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons margarine -- room temperature
3/4 cup Friendship Starter
1 large egg -- slightly beaten

Preheat oven to 400. Coat baking sheet with non-stick spray. In a medium
bowl, mix starter and egg until blended. Stir into dry ingredients until almost blended. Using your hands, finish mixing. Dough will be stiff.
Place dough on a lightly floured surface. Knead until well blended. Roll dough to 1/2-inch thickness, about 7"x7". Using a 2-inch round cutter, cut
out scones. Place on baking sheet. Bake 15 minutes. Serve warm with butter
and jam or honey.

Friendship Zucchini Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup Friendship Starter
1 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini

Preheat oven to 325. Generously grease and flour a 9x5x3'inch loaf pan. In
a large bowl, stir together flour, salt, baking soda, baking powder, nutmeg,and cinnamon; set aside.In a second large bowl, mix starter, sugar, brown sugar, oil, eggs and vanilla until blended. Stir in zucchini until well blended. Stir into dry
ingredients just until moistened. Pour into pan. Bake 50 to 60 minutes or
until wooden pick inserted in center comes out clean. Cool in pan 10
minutes. Remove and cool completely on a wire rack.

Frienship Drop Biscuits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Friendship Starter
1/3 cup vegetable oil

Preheat oven to 350. In a large bowl, stir together flour, baking soda, and
salt; set aside. In a medium bowl, mix starter and oil until blended. Stir
into flour mixture just until dry ingredients are moistened. Dough will be stiff. Drop by tablespoonfuls onto an ungreased baking sheet, about 1 to 1½ inches apart.
Bake 10 to 15 minutes or until lightly golden.

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