1 no ingredients
Directions
Begin with: 1 cup flour,1 cup warm water,1/2 cup sugar 1 package
yeast.Add on 5th day: 1 cup flour,1 cup milk, 1 cup sugar.Add on 10th
day: 1 cup flour,1 cup milk,1 cup sugar.
1: Mix all the starter ingredients well and place in medium-sized
glass bowl. Cover with dinner plate so as not to cover tightly. Let
stand overnight in warm place. Stir down each day for 4 days
(Important - do not refrigerate batter at any time) 2: On the fifth
day add flour, milk and sugar and stir. Stir down each day until 10th
day.
3: On the 10th day add flour, milk and sugar and measure out 3
separate cups of starter. Give one cup starter and a copy of the
instructions to each of three friends.
4: Use remaining dough to bake choice of bread or use in streusel
recipe as follows:
Batter: 2/3 cup cooking oil, 1 cup sugar, 2 cups flour, 2 teaspoons
baking soda, 1/2 teaspoon salt, 3 eggs Streusel: 1/3 cup margarine,
melted 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup quick oats 1
cup nuts (optional 1: After sharing three cups of starter with
friends, mix oil, sugar, flour, baking soda, salt and eggs with
remaining starter. Mix well and spoon 1/2 of batter into greased and
floured 9 x 13 baking pan.
2: To prepare streusel combine all ingredients and mix well.
Sprinkle 1/2 of streusel over batter. Cover with remaining batter and
remaining streusel.
3: Bake at 350 degrees for 35-40 minutes
Source: Lancaster County Cookbook
Servings: 1 servings
Amish Friendship Bread (Starter & Streusel) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; German
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into antiquity, in fact as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early recipes were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to food historians are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a very modern way of dining. He also tells us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including some that we all recognise for example bay, rue and dill. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices such as basil and rosemary. These new foods and tastes caused an increase in manuscripts on food, the majority of which still exist in private libraries. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 1900s, cookery books were greatly in demand mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Amish Friendship Bread (Starter & Streusel) recipe.
