Submitted by: Melody O’Banion
Image (c) Melody O’Banion
“Slice and serve this whole wheat Amish Friendship Bread at your next lunch buffet.”
Prep Time: 5 minutes
Cook Time: 30 to 40 minutes
Yield: 3 loaves
1 cup Amish Friendship Bread Starter
1 1/2 cups warm water
1/4 cup honey (or sugar)
1 teaspoon yeast
1/4 cup oil
1 teaspoon salt
3 tablespoons vital wheat gluten (omit if using bread flour)
About 6 cups whole wheat flour (or bread flour)
- In a stand mixer bowl, stir together warm water, honey, and yeast. Let sit for about 10 minutes.
- Next, add starter, oil, eggs, salt, wheat gluten, and 4 cups of the flour and mix.
- Gradually add remaining flour until the dough pulls away from the side of the bowl.
- While dough is in the mixing bowl, knead for about 8 to 10 minutes. By the time the kneading is over, the sides of the bowl should be clean.
- Oil bottom and sides of a large bowl. Put dough into bowl and cover. (Let rise in the mixer bowl.)
- Let dough stand about three hours (or until doubled) at room temperature.
- Finally, punch dough down and divide into three equal balls.
- Grease three loaf pans.
- On a floured surface, knead each ball, shape into loaves and place into greased loaf pans.
- Cover and let stand about two hours or until risen.
- Preheat oven to 350° F (175° C).
- Bake 30-40 minutes (Cover with foil after lightly browned to prevent a dark crust.)
From Melody O’Banion: “If this bread is too sweet for your taste you can half the amount of sugar added to Day 6 and Day 10 of the Starter. This change will not affect the baking of the bread. This change will make the bread less sweet. You can also freeze one cup of starter on Day 10, take it out, thaw it, and bake with it whenever you need more bread.”
From Jenni Frederick Fruth: “I made the starter with half white and half white whole wheat flour and it was fantastic! For the bread, I only used 3/4 sugar, again the half/half flour, half applesauce/half oil, and no pudding. I greatly reduced the calories and fat and added a little fiber. It was delicious! I am now obsessed with this bread and trying new Friendship Bread recipes. Happy baking!”
L to R: (c) Melody O’Banion