Amish Friendship Bread

Amish Friendship Bread is the gift that keeps on giving! This simple starter yields sweet, delicious bread every time! What is better than moist, sweet bread fresh out of the oven? Easy apple, zucchini, and lemon are more delicious sweet bread recipes for an anytime treat! Simple Amish Friendship Bread Recipe Amish Friendship Bread begins…

Amish Friendship Bread

Amish Friendship Bread is the gift that keeps on giving! This simple starter yields sweet, delicious bread every time!

What is better than moist, sweet bread fresh out of the oven? Easy apple, zucchini, and lemon are more delicious sweet bread recipes for an anytime treat!

Close-up of Amish Friendship Bread, sliced.

Simple Amish Friendship Bread Recipe

Amish Friendship Bread begins as a starter that, once developed, can easily be shared with friends and family to build a sense of giving and community. Unlike a sourdough starter, which requires meticulous feeding and growing conditions, Amish Friendship Bread starts in a ziplock bag and only requires a daily mash to develop. At around day 10, your starter is ready for either baking or gifting! It is a delicious way to connect with others.

In my opinion, slowly-developed yeast always makes a better bread with a more defined flavor and texture. This, plus the sweet, cinnamon flavors added during the baking process make Amish Friendship Bread a winner! With just a few straightforward steps, I know that you will be able to develop a healthy starter and make delicious, sweet bread as well! The best part is you can share your amazing creation with neighbors, friends, and family to keep the delicious chain going!

Amish Friendship Bread and Starter Ingredients

Not only is this Amish friendship bread straightforward and simple to make, but it also utilizes a lot of basic ingredients! Here are the ingredients for the starter. For all measurement, amounts see the recipe card below.

  • Warm Water: Yeast activates better in warm conditions than cold, so we add warm water to the mixture.
  • Dry Yeast: I use active dry yeast in this recipe.
  • Flour: All-purpose flour works best in this recipe for a light, fluffy texture.
  • Granulated Sugar: Adds sweetness to the starter. Amish Friendship Bread starters are typically much sweeter than others.
  • Milk: You will want milk that is 2% or higher in fat.

Amish Friendship Bread Ingredients

Using your friendship bread starter you will create the best bread that is sweet and savory in every bite. For all ingredient listings, see the recipe card below for the printable recipe card.

  • Friendship Bread Starter: You can use half of your starter and either save or give away the other portion.
  • Vegetable Oil: Used to add moisture to your mix and bind fats together.
  • Granulated Sugar: To add extra sweetness to your bread.
  • Eggs: Binding agent that gives your bread structure
  • Vanilla: For flavor- I like using pure vanilla extract for the best flavor.
  • Baking Powder and Baking Soda: Used to keep your bread fluffy and light.
  • Salt: To enhance flavors.
  • Cinnamon: Adds a woody, nutty flavor that pairs perfectly with the sweetness of the bread.
  • All-Purpose Flour: All-purpose flour works best for a light texture. Flour with a high protein content can make your bread too dense.

How to Make Amish Friendship Bread and Starter

An important thing to keep in mind is that no two starters are the same. Don’t be alarmed if your starter looks or smells a little different than your neighbor’s. They may have used different flour, milk, or just have completely different conditions in their kitchen. As long as you are consistent with mashing your starter and feeding on day 6, you should have healthy yeast ready to make delicious Amish friendship bread!

  1. Add Yeast to Warm Water: Mix the packet of yeast into the warm water and let sit for about 5 minutes until frothy.
  2. Mix Flour and Sugar: In a glass bowl, mix the flour and sugar together. Mix in the milk and then the yeast mixture. Pour into a gallon ziplock bag and leave out on the counter top.
  3. Day 1-5: For the next 5 days, be sure to mash the ziplock bag around, encouraging the yeast to activate.
  4. Feed on Day 6: On the 6th day, add 1 cup of flour, 1 cup of sugar, and 1 cup of milk to the ziplock bag. Close and mash around until all combined.
  5. Days 7-9: Continue to mash around once a day for days 7-9. On the 10th day your starter is ready for baking or gifting. Reserve 1 cup for baking, 1 cup for gifting. If you would like to keep the starter going, add 1 cup flour, 1 cup sugar, and 1 cup milk to the remaining starter and mix around. This starts the cycle over again and day 10 becomes day 1.

How to Make Amish Bread from Scratch

  1. Preheat Oven and Prep Pans: Preheat oven to 325°. Grease two 9×5 loaf pans and set aside.
  2. Prepare Mixtures: In a glass bowl mix the starter, oil, granulated sugar, eggs and vanilla together. In another bowl mix the baking powder, baking soda, salt, cinnamon and flour together.
  3. Mix Wet and Dry Ingredients: Pour the liquid mixture over the dry ingredients and stir to combine.
  4. Fill Pans and Add Toppings: Fill the two prepared pans with ¼ of the batter, using half in total. Mix together the cinnamon and sugar and sprinkle half of it over the top of the batter in the pans. Split the remaining batter evenly between the two pans and sprinkle the remaining cinnamon sugar over the top.
  5. Bake: Bake for 40-50 minutes, or until a toothpick comes out clean. Allow to cool in the pan.
The process of making amish friendship bread.

Amish Friendship Bread Recipe Tips and Variations

Use these easy tips to get the best result out of your Amish friendship bread! This bread is so good and will be fun to make with all your friends and family!

  • Appearance: A healthy starter should be light and milky with some bubbles present.
  • Smell: Don’t be alarmed if your starter smells like acetone or alcohol. This just means it needs to be fed. A starter that is ready for baking should smell yeasty and bread-like.
  • Mold: Mold usually develops if your starter is left in the fridge for too long without being fed. If you see any patches of pink, this means your starter is moldy and needs to be thrown away.
  • Activating Frozen Starters: The great thing about Amish friendship bread starters is that they can easily be frozen and just as easily be reactivated. Even after years! Allow your starter to thaw at room temperature and then treat it as if it is day 6 and feed. From there, follow the rest of the steps of the recipe until it is ready for baking again.
  • Using a Bowl Instead of a Bag: Instead of making your starter in a ziplock bag, you can make it in a bowl covered with plastic wrap. This works great if you are making larger quantities of starter.
  • Adding Additional Flavor: Once you are ready to bake, you can customize your bread by adding things like walnuts, pecans, or dried fruit. You can also add a box of pudding to your bread dough for more flavor and fat content, resulting in very moist bread.
A bag of healthy Amish Friendship Bread starter.

Storing Leftover Amish Friendship Bread and Starter

  • At Room Temperature: Baked Amish friendship bread keeps best at room temperature, wrapped in plastic wrap. It will stay good for up to 4 days.
  • In the Refrigerator: You can easily keep your starter in the fridge if you plan on baking with it in the near future. Keep in mind that while the colder temperatures slow yeast development, you still need to feed your starter every once in a while or it will develop mold.
  • In the Freezer: If you want to be completely hands-off, store your starter in the freezer. It can last for years. To reactivate, simply thaw and then start a feeding/mashing regimen again.
A loaf of Amish Friendship Bread, sprinkled with cinnamon sugar.

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Amish Friendship Bread

Amish Friendship Bread is the gift that keeps on giving! This simple starter yields sweet, delicious bread every time!
Course Bread, Side Dish
Cuisine Amish
Keyword amish friendship bread, amish friendship bread recipe
Prep Time 10 days 20 minutes
Cook Time 50 minutes
Total Time 10 days 1 hour 10 minutes
Servings 12 slices of bread
Calories 542kcal
Author Alyssa Rivers

Ingredients

Starter

  • 1/4 cup warm water
  • 1 packet active dry yeast
  • 2 cups all purpose flour divided
  • 2 cups granulated sugar divided
  • 2 cups milk 2% or higher in fat, divided

Bread

  • 1 cup friendship bread starter
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour
  • 2 ½ teaspoon cinnamon
  • ½ cup granulated sugar

Instructions

Starter

  • Mix the packet of yeast into the warm water and let sit for about 5 minutes until frothy.
  • In a glass bowl, mix the flour and sugar together. Mix in the milk and then the yeast mixture. Pour into a gallon ziplock bag and leave it out on the countertop.
  • For the next 5 days, be sure to mash the ziplock bag around, encouraging the yeast to activate.
  • On the 6th day, add 1 cup of flour, 1 cup of sugar, and 1 cup of milk to the ziplock bag. Close and mash around until all are combined.
  • Continue to mash around once a day for days 7-9. On the 10th day, your starter is ready for baking or gifting. Reserve 1 cup for baking, 1 cup for gifting. If you would like to keep the starter going, add 1 cup flour, 1 cup sugar, and 1 cup milk to the remaining starter and mix around. This starts the cycle over again and day 10 becomes day 1.

Bread

  • Preheat oven to 325°. Grease two 9×5 loaf pans and set them aside.
  • In a glass bowl mix the starter, oil, granulated sugar, eggs, and vanilla together. In another bowl mix the baking powder, baking soda, salt, cinnamon, and flour together.
  • Pour the liquid mixture over the dry ingredients and stir to combine.
  • Fill the two prepared pans with ¼ of the batter, using half in total. Mix together the cinnamon and sugar and sprinkle half of it over the top of the batter in the pans. Split the remaining batter evenly between the two pans and sprinkle the remaining cinnamon sugar over the top.
  • Bake for 40-50 minutes, or until a toothpick comes out clean. Allow cooling in the pan.

Nutrition

Calories: 542kcal | Carbohydrates: 93g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 226mg | Potassium: 176mg | Fiber: 2g | Sugar: 60g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

Source : The Recipe Critic More   

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Emergency “Dump & Bake” Fried Rice

Emergency baked fried rice This baked fried rice will save you on all those nights when you’re scrambling for a quick side dish that will go with almost everything and please everyone. Unlike the normal way fried rice is cooked, there’s no...

Emergency “Dump & Bake” Fried Rice

Baked fried rice – Just place uncooked rice, stock, soy sauce, and a few other flavourings in a baking pan, give it a mix then shove it in the oven. And out comes a fluffy, seasoned fried rice that’s so good, you may never wok toss fried rice ever again!

{Well that’s a big fat lie. Nothing beats the real deal. But this emergency version is excellent for the minimal effort required!}

Emergency baked fried rice

This baked fried rice will save you on all those nights when you’re scrambling for a quick side dish that will go with almost everything and please everyone.

Unlike the normal way fried rice is cooked, there’s no need to plan ahead and cook rice the day before so it has time to dry out overnight in the fridge. You don’t even need to chop anything.

Just dump everything in the pan – uncooked rice, stock, frozen pre-chopped vegetables, raw bacon – then shove it in the oven. There’s no need to stir – in fact, I forbid it, you will make the rice mushy!

And for all that effort, you will be rewarded with THIS ↓↓↓ (“this” being a big pan of fluffy seasoned fried rice that’s littered with vegetables and oh wow, even the bacon is nice and golden!!????????)

Close up photo of

Ingredients for baked fried rice

This is an excellent recipe to make your own, with lots of options for customising the add-ins! Here’s what I use in this baked fried rice recipe:

Ingredients in

How to make baked fried rice

Are you ready to see how easy it is??

How to make
  1. Put the uncooked rice into the baking pan;

  2. Add everything else except the bacon;

  3. Give it a mix, then scatter the bacon across the surface (because we want it to get some colour when we bake it uncovered);

  4. Cover with foil and bake 40 minutes at 200°C / 390°F (180°C fan);

  5. Remove foil and bake for a further 15 minutes. This gives the bacon some nice colour; and

  6. Stand for 10 minutes. Then add sesame oil and green onion, fluff with a fork then serve!

Here’s a nice close up for you so you can see how the grains are fluffy and separated, and how the bacon bits are lovely and golden.

No mushy, overcooked rice in sight!

Freshly cooked
Overhead photo of

What to serve with baked fried rice

Serve as you would fried rice which, these days, is far and beyond just Asian foods! Try it with the Mushroom Stuffed Chicken I shared a couple of weeks ago, or as a side for a fillet of seasoned pan fried fish.

Pair it with something sticky like this Chilli Chicken, Honey Garlic Chicken or a tropical Hawaiian Huli-Huli chicken. For vegetarian options, skip the bacon and instead, pile over juicy buttery garlic mushrooms or a medley of marinated grilled vegetables.

The rules are – there are no rules! This is a rice side that will go with virtually anything. Asian – or not! – Nagi x

PS I just had a fleeting thought. If you’d like to turn this into a meal, trying stirring through a big handful of baby spinach or chopped English spinach when fluffing it up at the end. By upping the veg in this, it would be great as a meal!


Watch how to make it

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Emergency “Dump ‘n Bake” Fried Rice

Recipe video above. Just dump all the ingredients in a pan, and shove it in the oven. Then out comes a seasoned rice that's amazingly similar to wok-tossed fried rice! Every grain of rice is perfectly cooked, and even the bacon is golden.
We use less liquid that the usual 1:1.5 rice to water ratio because we need to factor in the water that comes out of the frozen vegetables.
Bonus: this recipe starts with uncooked rice. No need to plan ahead with day-old cooked rice like you usually do!
Course Rice, Side Dish
Cuisine Asian
Keyword Baked Rice, Fried Rice, oven rice
Prep Time 29 minutes
Servings 5 – 6
Calories 454cal
Author Nagi

Ingredients

Baked Fried Rice:

  • 1 1/2 cups long grain white rice , UNCOOKED (Note 1)
  • 2 cups chicken or veg stock , low sodium
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine (or Mirin, Note 2)
  • 2 garlic cloves , minced with crusher (straight into pan)
  • 2 cups frozen diced veg (carrots, peas, corn mix, Note 3 fresh veg)
  • 1/4 tsp white pepper
  • 1 1/4 cups / 180g bacon or ham , chopped (I use store bought bacon bits)

Finishing:

  • 1 tbsp sesame oil
  • 1/2 cup green onion , finely sliced (2 – 3 stems)

Instructions

  • Preheat oven to 200°C / 390°F (180°C fan).
  • Mix ingredients in baking dish: Place all Baked Fried Rice ingredients except bacon in a baking dish (~22 x 32cm / 9 x 13"). Stir, then spread rice evenly across pan.
  • Top with bacon: Scatter bacon across surface.
  • Bake covered 40 min: Cover with foil. Bake 40 minutes.
  • Bake uncovered 15 min: Remove foil. Bake uncovered 15 minutes – this will colour the bacon. Liquid should be absorbed, tilt to check.
  • Rest 10 min: Cover loosely with foil, stand for 10 minutes.
  • Fluff: Add green onion and sesame oil. Fluff rice with fork, marvel at how perfectly cooked the rice grains are. Serve!

Notes

This will serve up to 6 as a side, or 4 people as a main.

1. Rice types – Best made with long grain rice because it’s the least sticky so you get that nice crumbly, fluffy fried rice texture with this “dump ‘n bake” cooking method. Other rice types that work:
  • Basmati rice – same fluffy texture but you get the basmati aroma (it’s not traditional with fried rice seasoning, but it’s rather nice!)
  • Medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
  • Jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower, see here for cooking plain jasmine rice).
Recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. I’d need to figure out liquid/rice ratios and bake times.
2. Chinese cooking wine – adds umami / depth of flavour which is important for this method of cooking that skips the usual “sauté garlic and onion” etc. Dry sherry is the best substitute, followed by Mirin (though rice will be a touch sweeter) then cooking sake.
If you can’t consume alcohol, skip it and add an extra 1/2 tbsp of soy sauce PLUS add 30g / 2 tbsp of unsalted butter with the sesame (butter compensates for loss of flavour from skipping the cooking wine).
3. Fresh veg – If you use fresh instead of frozen veg, add 1/4 cup of water. Required because frozen veg leech water as they cook which is factored into water/rice ratio in this dish.
  • Carrots, peas, corn, onion – use in recipe as written.
  • Cauliflower, broccoli, green beans, asparagus, zucchini, capsicum/bell peppers – add them 30 min into bake time.
I don’t recommend: eggplant, mushrooms.
4. Storage – Keeps for 3 days in the fridge. Reheat using microwave.
5. Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 454cal | Carbohydrates: 64g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 1016mg | Potassium: 352mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5418IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg

Life of Dozer

Weekend car problems. Dozer was keen to help. (Well that’s a big fat lie! We all know he was just snuffling around for treats from the road side assistance man.)

The post Emergency “Dump & Bake” Fried Rice appeared first on RecipeTin Eats.

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