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Amish Friendship Bread

(post, Amelia Sides)

Okay this is going to sound complicated but it is not.

To make your starter mix (in a large bowl or jar)
 1 1/2 cup flour
 1 1/2 cup sugar
 1 1/2 cup milk

day 1 mix
day 2 mix
day 3 mix
day 4 mix
day 5 remove one cup starter and add below to it. (can do this to all of starter but must multiply recipe by four, add have massive bowl)
 1 cup flour, 1 cup sugar, 1 cup milk (this is your mix, look at below directions if given or have 1 cup starter and not having to make it.)

day 6 mix
day 7 mix
day 8 mix
day 9 mix
day 10

Pour the day 5-10 mix in a large non-metal bowl.
Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 milk and mix well.
Label four containers or ziplock bags with the date and day 1, add one cup of the mixture. This is your starter to give away to friends or keep and use. The starter can be frozen for a year, but must thaw for two days before feeding and starting the 10 day cycle.

Preheat oven to 325 degrees F
To the remaining batter add
 3 eggs
 1 cup oil or 1/2 cup applesauce
 1/2 cup milk
 1 cup sugar
 2 tsp cinnamon
 1 large box vanilla pudding
 1/2 tsp vanilla
 1 1/2 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp salt
* 2 cups four

Grease the bottom and sides of two large loaf pans.
Mix 1/2 cup sugar and 1 1/2 tsp cinnamon in a small bowl and dust the insides of each pan (the remainder is to top the bread, I leave this step out)

Pour batter evenly in to both pans. Bake for one hour or until a toothpick comes out clean. If using 4 small loaf pans back 45 minutes.

If given a starter
day 1 do nothing
day 2 mix
day 3 mix
day 4 mix
day 5 mix
day 6 add 1 cup flour, 1 cup milk, and 1 cup sugar, mix well
day 7 mix
day 8 mix
day 9 mix
day 10 Bake!

They recommend to not use metal pans, spoons, or jars but I have never had a problem using metal baking pans, just do not use a metal container for the mix.

Do not refrigerate the starter in the ten days, let it sit on the counter.
If any air is produced in the bag or container let it out.
It is normal for the starter to rise, bubble, and ferment.

The recipe is very versicle, feel free to play with the spices and additions. My favorite is cinnamon chocolate chip, blueberry, or date and walnut bread. Have fun with it.