What's Cooking?
To be quite honest, not much surplus or recreational cooking has been going on around here this week except from some homemade stock from some leftover turkey bits. No, I do not skim the fat, it tastes too good.
So instead of leaving it at that, I thought I would share with you the starter recipe for Amish Friendship Bread that I used in last week's post.
Amish Friendship Bread Starter
Add 1 1/2c. sugar, 1 1/2c. flour, and 1 1/2 c. milk. Stir with a non-metal spoon.
*NOTE* These are the same directions as for bread making up until the point where you need to preheat the oven.
Measure out four separate batters of 1 c. each into zip top gallon bags. Keep a starter for yourself and give the other three to friends along with a copy of the mushing directions and the bread making recipe. It is a good idea to write the date of day 1 on the bag so that your friend can keep up with it easier.
I have found this recipe to be VERY flexible and forgiving. If you don't mush one day or put in the ingredients a day late or don't cook it on Day 10, it will be fine.
Also, both the finished bread and the starter freeze very well. If you do freeze the starter, let it sit on the counter top overnight then count the next day as Day 1.
This is part of Miz Helen's Full Plate Thursday.
So instead of leaving it at that, I thought I would share with you the starter recipe for Amish Friendship Bread that I used in last week's post.
Amish Friendship Bread Starter
1c. sugar
1c. flour
1c. milk
Day 1 - Put ingredients in a gallon sized zip top bag. Mush the bag.
(Do nothing on Day 1 if you already have a starter.
Day 2 - Mush the bag.
Day 3 - Mush the bag.
Day 4 - Mush the bag.
Day 5 - Mush the bag.
Day 6 - Add 1c. sugar, 1 c. flour, and 1 c. milk to bag. Mush the bag.
Day 7 - Mush the bag.
Day 8 - Mush the bag.
Day 9 - Mush the bag.
Day 10 - Make your bread or share your starter.
*NOTE* At some point, your bag will look like it could burst at any moment. That's good. That means that all the little ingredients are happily growing on your counter top. Just open the top of the bag, release the gas, and zip it back up.
To share your starter:
Pour starter into a non-metal bowl.
Add 1 1/2c. sugar, 1 1/2c. flour, and 1 1/2 c. milk. Stir with a non-metal spoon.
*NOTE* These are the same directions as for bread making up until the point where you need to preheat the oven.
Measure out four separate batters of 1 c. each into zip top gallon bags. Keep a starter for yourself and give the other three to friends along with a copy of the mushing directions and the bread making recipe. It is a good idea to write the date of day 1 on the bag so that your friend can keep up with it easier.
I have found this recipe to be VERY flexible and forgiving. If you don't mush one day or put in the ingredients a day late or don't cook it on Day 10, it will be fine.
Also, both the finished bread and the starter freeze very well. If you do freeze the starter, let it sit on the counter top overnight then count the next day as Day 1.
This is part of Miz Helen's Full Plate Thursday.
THi Pary,
ReplyDeleteThe starter is important when making this bread. Thank you so much for bringing it to us this week so we can put it with our Friendship Bread when we give it away...or keep it.Thanks for coming to Full Plate Thursday and please come back!
Is it possible for you to have a 'PIN IT' button on your posts? My browser keeps losing my button at the top, and I'd love to pin this to my "bread" board!
ReplyDeleteI would love for you to pin it too. :) I will see what I can do about adding a button to individual posts. Thanks for stopping by!
ReplyDeleteThank you :) We were doing the Amish bread after someone gave us a starter batch, but took some time off and gave away all the starter bags.
ReplyDeleteJennifer Rote
wildnmild4u at yahoo dot com
I like baking them all at once and having the bread ready to give instead of the starter.
DeleteThanks so much for sharing the recipe for the starter. I have always had to wait for someone to give me a starter to make this bread! I am so excited since I absolutely LOVE this bread!!!
ReplyDeletefarmer.kimberly@gmail.com