1 friendship starter
1 cup sugar
1 cup flour
1 cup milk
1 bread
1 cup friendship starter
2/3 cup oil
1 3 eggs
2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 cup sugar
Directions
FRIENDSHIP STARTER:
Day 1: Make the starter dough using 1 cup sugar, 1 cup flour, and 1
cup milk. Stir the mixture. Do not use metal spoons or mixers. Use
a glass or plastic bowl. Cover the bowl loosely with a paper towel,
cloth, waxed paper or plastic wrap. Do not refrigerate the mixture.
Keep at room temperature.
Days 2,3,4: Stir the mixture down once each day with a wooden or
plastic spoon.
Day 5: Add 1 cup each of sugar, flour and milk. Stir.
Days 6,7,8,9: Stir once each day.
Day 10: Add 1 cup each of sugar, flour and milk. Remove 3 cups of the
mixture and give 1 cup each to three friends to make Amish Friendship
Bread.
BREAD: Mix all the ingredients well with a wooden spoon. Pour into 2
well-greased and sugared bread loaf pans. Bake at 350 degrees for
40-45 minutes. This freezes very well. Great to give as a gift. NOTE:
Raisins, chopped apples, drained crushed pineapple, dates, chopped
nuts or chocolate chips may be added to the batter before pouring
into the pans. Use 3/4 cup of whatever you desire to add.
SOURCE: Joy B. Icenhower, contributor, Carolina Coastline Cuisine
Servings: 2 loafs
Amish Friendship Bread & Starter Recipe brought to you by Recipe Ideas
Categories: Amish; Bread; Breads; Dessert
The History of Recipes
We can follow the history of written recipes back into ancient history, in fact as far back as ancient Egypt, and quite possibly further than that. However, sadly, these early recipes were just simple hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in ancient Sumerian which describe 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 anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used a wide range of aromatic flavors, including a few you will know like bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new herbs and spices prompted an explosion in recipe publications, many of which are kept safe in academic collections. For the centuries that followed, the rich families of the West strove to offer the most exotic meals, and consequentially the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cooking publications were greatly in demand mostly as a result of better eduction, more leisure time and having more money to spend. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Amish Friendship Bread & Starter recipe.
