Tina, or "Gramma" as she is known, is a fellow friend on our facebook page. Well, until...
Until I seen one of her posts about Friendship Amish Bread. I've never heard of the bread before, but the "friendship" part, the vanilla pudding part, and the fact that it was made with cinnamon was all I needed to begin this project. I call it a project, because baking to me usually means purchasing an already portioned amount of ingredients and adding eggs, milk, or water, mixing, and in 15-30 minutes I'm done. I do not normally take my time in creating homemade breads, desserts, or anything of the sort, let alone 10 days! However, it is totally worth it!
3 cups all-purpose flour
3 cups milk
3 cups sugar
Day 1 - make your starter with 1 cup of all-purpose flour, 1 cup of milk and 1 cup of sugar. Add this to a gallon size Ziplock bag.
Day 2, 3, 4, and 5 - mush bag 1 or 2 times a day.
Day 6 - Add 1 cup all-purpose flour, 1 cup of milk and 1 cup sugar. Mush to mix well. May be lumpy.
Day 7, 8, and 9 - mush bag 1 or 2 times a day.
Day 10 - Add 1 cup all-purpose flour, 1 cup of milk and 1 cup of sugar. Mush bag to mix.
Once your starter is complete on the 10th day, pour 3 cups of mixture into 3 separate bags...1 cup in each. (Keep a bag for yourself and give the other 2 to two friends, with a copy of the recipe).
*Pour the rest of your mixture in to a medium size mixing bowl.
At this point, you will have different options for flavor. The first time making this bread, I opted to follow the recipe as provided. Thereafter, I have managed to create different flavors that each turned out deliciously wonderful!
Original flavor: Add 1 cup oil (or 1 cup applesauce); 1/2 cup milk; 3 eggs; 1 tsp vanilla; and Mix well. Add 2 cups all-purpose flour; 1 cup sugar; 1 1/2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp salt; 1/2 tsp baking soda; 1 cup nuts (optional); 1 large pkg instant vanilla pudding; and Mix thoroughly. Batter will be thick.
Grease 2 large or 4 small loaf pans. Sprinkle all around pan with cinnamon sugar. Pour batter in to pans. Sprinkle the top with cinnamon sugar. Bake on 350* for 1 hour (or less if you use 4 smaller pans) or until knife inserted in center comes out clean. Allow to cool on wire rack for approx 15 minutes. Run knife around inside edges of loaf pans and remove from pan and continue to cool on wire racks. (I hold the pan, with a pot holder in one hand, and turn out loaf on other hand, then place bottom side down on cooling rack.)
***I baked two large loaves. For the first loaf, I used cooking oil and followed the recipe precisely without nuts. The second loaf, I substituted the cooking oil for apple sauce just to see the variance in flavor and added nuts. I did not notice much of a difference, if any, between the use of oil or apple sauce. Although, the family preferred the loaf with nuts saying it was sweeter.
|Front loaf: Cooking oil, without nuts|
Back loaf: Apple sauce, with nuts
|Following the recipe to the 'T', I just added 1 1/2 ripened bananas and crushed walnuts. I had to mush the ingredients by hand for this recipe to make sure and mix up the bananas evenly.|