1 package active dry yeast
2 1/2 cup warm water
2 cup sifted flour
1 tbsp sugar
Directions
Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic
container. Stir in remaining warm water, flour and sugar. Beat until
smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The
starter requires 10 days for fermentation as follows:
DAYS 1, 2, 3 and 4:... Stir batter DAY 5:................ Add 1 cup
each milk, flour, sugar and stir DAYS 6, 7, and 8:..... Stir batter
each day DAY 10: ............. Add 1 cup each flour, sugar, milk;
stir.
The batter is ready to use.
This makes 3 cups batter to use in the recipes. If you want to you
may pour 1 cup batter each into 3 containers and give 1 or 2 away.
Save 1 cup to begin process all over again OR you can use all 3 cups
batter for the recipes at 1 time and when you want to bake these
again just start the starter again. From: Pmbst8+@pitt.Edu Date:
03-08-94
Servings: 1 servings
Amish Friendship Bread (Original Starter Reci Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Experts have tracked the existance of recipes back into ancient history, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing 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 people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and dessert, something we still use today. Additionally, he tells us how the Roman chefs used a good variety of spices, including some familiar names for example basil, rue and dill. For the centuries that followed, the rich families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially chefs and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes of the day. By the time we get to the 20th century, cooking publications are starting to become popular as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Amish Friendship Bread (Original Starter Reci recipe.
