Great Holiday Treat

Well, a lot has been going on here in the last few weeks. I've been busy with the kids, school and job hunting. Not to mention the upcoming holidays, Haley's birthday and planning a trip to the coast over Christmas. Hopefully, I will be posting a lot of pictures over the next few weeks but I can't be sure. A virus hit our computer a few days ago and wiped out alot of stuff, including at least 75% of all my photos. I'm not happy....but thankfully I had most of them on disc. I'm coping with the loss of the rest.
Anyway, moving on.....in preparation for the coming holidays I've been gathering recipes and Kojak mentioned one I haven't used in a while. Amish Friendship Bread.
I got it from a friend about 4 years ago and it immediately became a favorite in our family. It takes a little time and patience but trust me when I say...It's worth it! It's perfect for holiday dinners and makes a great little gift wrapped in colored Suran wrap. I'm going to be making some so I will be posting photos as I go.
So, I thought I would share the recipe for the bread and starter. I hope you will try it for yourself.


Amish Friendship Bread
***Do not refrigerate or use a metal spoon***
***Keep in a covered plastic or glass bowl***
***Smells awful-tastes divine.***

Start with one cup of starter……
Day 1 -Do nothing.
Day 2 –Do nothing.
Day 3 –Stir with a wooden spoon.
Day 4 –Do nothing.
Day 5 –Do nothing.
Day 6 –Add 1 cup milk, 1 cup sugar and 1 cup flour.....stir well. (will be lumpy)
Day 7 –Do nothing.
Day 8 –Stir with a wooden spoon.
Day 9 –Do nothing.
Day 10 –Add 1 cup milk, 1 cup sugar and 1 cup flour. Stir well.
• Put 1 cup of mixture into 3 covered containers (one cup per container)
• I like to use the small plastic Ziploc containers.
• Keep one container for your next starter batch (start immediately or freeze it.)
• Give the other 2 away along with the recipe to friends or put them in the freezer.
• Can be frozen for up to 4 months.
Preheat oven to 325 degrees.
To what is left in the bowl, add ½ cup oil, ½ cup milk, ½ cup mashes bananas, ½ cup applesauce, 3 eggs and 1 tsp. vanilla. Mix well.
***I like to measure out the following ingredients the day before (Day 9) and keep in a covered bowl-makes it easier on baking day.***
In separate bowl, mix 2 cups flour, 1 cup sugar, 1 ½ tsp. baking powder,
2 tsp. cinnamon, ½ tsp. salt, ½ tsp. baking soda, 1 cup crushed nuts (I like walnuts), 1 cup raisins, and 1 large box (5.1 oz) vanilla instant pudding.
Add dry ingredients to the liquid gradually stirring. Pour into well greased & sprinkled (sprinkle with sugar/cinnamon mixture) loaf pans. Sprinkle extra cinnamon/sugar on top.
Bake in preheated oven for an hour to an hour and 15 minutes. Check doneness with toothpick.
***Only fill pans half full…one batch makes 2 large loaves (5 ½ x 9 ½), or 3 small loaves.***
***Can also add ¼ tsp. nutmeg to dry ingredients if desired.***

Ingredients List
(Estimated)
• milk
• sugar
• flour
• bananas
• applesauce (plain or cinnamon)
• vanilla extract
• baking powder
• baking soda
• cinnamon
• salt
• 1 cup nuts (walnuts or pecans)
• 1 cup raisins
• 5.1 oz vanilla instant pudding
• Cinnamon/sugar mixture
• Nutmeg (optional)
• Wooden spoon
• 3 small containers
• Loaf pans

Starter Recipe
Step 1
2 cups warm water
2 cups all purpose flour
2/3 cup sugar
1package dry active yeast
*In extra large bowl, combine above ingredients. Stir well, will be lumpy. Cover and let rise 1 to 2 hours until double.*

Step 2
3 cups warm water
3 cups all purpose flour
**Stir and add step 2 ingredients. Stir well. Cover and let rise until double.**

Use 1 cup of starter for first batch. Freeze the rest in 1 cup containers, use to make more than one batch, or give away with the recipe for others to enjoy.