Submitted by: Heidi Kleyn
Image (c) Heidi Kleyn
“This Amish Friendship Bread is not only tasty but beautiful! Bake extra and share with friends.”
Prep Time: 3 hours
Cook Time: 25 to 30 minutes
Yield: 2 loaves
1 cup Amish Friendship Bread Starter
1 1/2 cup lukewarm water
2 teaspoons yeast
1 tablespoon kosher salt
5 cups flour
spray bottle of water
extra flour for work surface and top of bread
oil for bowl
- In a stand mixer bowl with dough hook, add starter.
- Pour water on top and sprinkle on the yeast. Let sit for 5 minutes.
- Add salt and flour, gradually.
- In the stand mixer, blend on low for 5 minutes until dough pulls away from the sides and forms into a nice ball.
- Oil a glass bowl, one large enough to handle a double rising of the dough.
- Place dough in bowl, cover with plastic wrap to let double for approximately 1 1/2 hours.
- Sprinkle flour on work surface and add risen dough.
- Sprinkle a 16 x 12 pan with cornmeal.
- Cut dough in half.
- Place dough side-by-side on pan, but not touching.
- Cover and let rise for 1 hour.
- Preheat oven 425° F (218° C).
- After 1 hour, lightly sprinkle dough with flour.
- Cut a tic-tac-toe pattern on top of dough with a very sharp serrated knife.
- Place pan in middle of oven.
- Quickly spray water inside the top of the oven. Some water will get on the dough.
- While baking, spray water again after baking 10 minutes and again at 20 minutes.
- Bake for 25 to 30 minutes. Dough will be brown on top and dark brown on the bottom. Thump the top of the bread to hear an echo, hollow sound. Let cool.
From Heidi Kleyn: “Use the starter on Day 10 before adding the flour, milk and sugar. Experiment with different flours for this bread. Try using 4 cups of flour and 1 cup of whole wheat flour. “
L to R: cut bread 3 different ways (c) Heidi Kleyn