Submitted by: Jacqui Rossetter | Just Me
Image (c) Jacqui Rossetter | Just Me
“Beautiful and tasty! Serve this bread alongside a hot bowl of soup.”
Prep Time: 3 hours
Cook Time: 1 hours
Servings: 8
Yield: 1 loaf
Ingredients
1 1/2 cups Amish Friendship Bread Starter
1/2 cup whole wheat flour
1 1/2 cups of white flour
3/4 teaspoon of salt
1 cup chopped cheese of your choice
Directions
- Using a stand mixer and dough hook, combine starter, flour and salt.
- Mix until dough forms into a ball and pulls away from the sides.
- Add in cheese and mix.
- Place dough into an oiled bowl, cover and let rise for 1-2 hours until double in size.
- Place dough on floured surface and knead to remove air bubbles.
- Form dough into a tight ball.
- Place ball on baking peel that has been dusted with cornmeal.
- Cover and rest dough for 1 hour.
- Preheat oven 400° F (204° C).
- Dust a heavy baking pan with cornmeal.
- Bake dough for 1 hour or until crust is brown.
- Allow to cool.
- ENJOY!
Kitchen Notes
Swiss cheese added a nice flavor to the bread but it had a strange texture. Cheddar worked great.
From Denise Ercole: “Reduce white flour by half to help retain moisture. About 10 minutes before removing the loaf from the oven, coat the whole thing with butter. Next time I’ll try adding in a sharp, coarsely shredded cheddar cheese to counter the naturally sweet taste of the Amish Friendship Bread.”
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L to R: Denise Ercole
Well, for those that did this recipe according to how it’s listed on this site, I’m confused as to how the bread “doubled in size” if there is no yeast or baking powder or anything listed in the recipe so my bread did not rise or double in size and came out like a rock…also I think it needs a little more moisture to be added (like water.) I’m gonna try it again, add these things and see how it comes out…
Hi Don,
I’m getting ready to try this recipe…I’ve never had to add yeast to my bag because I believe it’s a part of the original starter kit. I would think that if you had to add yeast to this recipe, you’d have to add it to others as well.
Did you use the AFB starter?
I’m with Don – the recipe seems incomplete. When I make regular AFB, the recipe calls for baking powder and salt – which are leavening agents – in addition to any leavening the starter provides. And regular AFB turns out more like a quick bread than a yeast bread. Other sour dough bread recipies call for yeast in addition to the starter.
I wonder if there is a missing indgredient here? My bread didn’t double – in fact didn’t rise at all. I’d really like to hear from someone who has successfully made this bread according to the recipe provided – or at least someone who has an revised recipe for this bread.
HI Don and Ramona,
Thanks for sharing your experiences. This was a reader submitted recipe and the Kitchen has not tested it, yet. It seems that two of you have had difficulty.
There are other non sweet breads in the Recipe Box that the Kitchen has tested. In the other recipes we have not added extra yeast to the recipe. The only yeast is from the starter.
We will add this to recipes that need to be tested. Thanks for your input and letting us know that there is difficulty with this recipe.