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
It is quite feasible to track the history of written cooking instructions far back into history, at least as far as the ancient Egyptians, and possibly even further. In practice though, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he describes how the early Romans used a wide range of aromatic flavours, including many that are still in use today such as thyme, fennel and dill. Moving on, we find two interesting books which date from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich people of those days. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes prompted a torrent in recipe publications, many of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Amish Friendship Bread & Starter recipe.
