Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen
“We love all the wonderful variations but the classic Amish Friendship Bread recipe is by far the simplest and the best!”
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 2 loaves
Ingredients (click to print)
1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1-2 small boxes instant pudding (any flavor)
1 cup nuts, chopped (optional)
1 cup raisins (optional)
Directions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
Kitchen Notes
If you’re watching your cholesterol, this recipe can be a little tricky. Fortunately there are plenty of oil and egg substitutes available; our favorite is flaxseed meal. If you like raisins, combine different variations (golden, Thompson, and red flame) to keep it flavorful and interesting! We also like to use candied pecans or walnuts (leftover from the holidays and kept frozen in our freezer) to add an extra sweet crunch.
From May Naing: “Add one cup of chopped apple.”
Nutritional Information
Approximate nutritional information, per slice (based on 10 slices per loaf and not including optional nuts and raisins): 300 calories, 13 g fat, 1.5 g saturated fat, 35 mg cholesterol, 300 mg sodium, 41 g carbohydrate, 1 g fiber, 29 g sugar, 3 g protein
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.
Image Gallery
L to R: Basic cinnamon-sugar recipe in round cake pan (c) Friendship Bread Kitchen; Flax and Three Raisin Variation (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; Apple Variation (c) May Naing; (c) Anne M. Alesauskas | Annie Bakes; (c) Anne M. Alesauskas | Annie Bakes; Chocolate Syrup on top before baking (c) Tim Samoff; Dusting pan with sugar-cinnamon (c) Gale Reeves | I Want To Bake In Pictures; Dusting top with sugar-cinnamon (c) Gale Reeves | I Want To Bake In Pictures; (c) Gale Reeves | I Want To Bake In Pictures; (c) Diane Stinson; Top sprinkled with cinnamon, sugar & unsweetened cocoa powder before baking (c) Gina; (c) Sharon Lucock; (c) Sharon Lucock; (c) Sharon Lucock; Ingredients (c) Sharon Lucock
How do I get the starter
Hi Emma! I hope you found the Starter Recipe by now! if not, here it is: http://www.friendshipbreadkitchen.com/pantry/amish-friendship-bread-starter
Thanks and stop in at the Forum and let us know how things are going and what questions you have!
this is day 10– wow my bread turned out so yummy! I made french vanilla ( used 1 small box of pudding) with lots of nuts and dried fruit and it turned out so good! I got 4 small plump mini loafs and still have 5 bags of starter – which froze for now >>knowing what I want to make next–” raincoast crisps”, but need to get some ingredients and 2 new loaf pans.
How can I obtain a starter for Friendship Bread
Hi Sue! Welcome to the Kitchen! If you haven’t heard of anyone where you live passing around a starter, you can easily start your own!
Here is the link: http://www.friendshipbreadkitchen.com/pantry/amish-friendship-bread-starter
If you have any questions along the way, stop over and leave your comments & question in the Kitchen Table Forum!
Is there a recipe for a friendship bread starter that makes its own yeast? putting certain ingredients together causes a reaction such as yeast does. i just don’t know which ingredients they are. it’s been such a very long time since i made this particular starter. thank you for your time and consideration of this email.
Hi Debbie,
Welcome to the Kitchen! You can actually use all the starter ingredients and leave out the yeast. What happens is that the natural yeast in the air will pop in and ferment.
Stop on over at the Kitchen Table forum and let us know how this is working for you!
*Happy Baking*
will enjoy trying this!!
hello. Well folks today is day10 for me and my starter. I am going to the next step, so wish me luck.
I have tried making sourdough starter before and it didn’t work for me. So, I am going to try this and hope for the best.
Betty
I made my starter last night! You can see a picture of it here:
http://ceceliadowdy.blogspot.com/2011/04/amish-friendship-bread-starter-day-one.html
I’m going to get my five-year-old son to help me squeeze the bag and add stuff during the 10-day process! I’ll be sure to leave another comment once we’ve made the bread!
Question – what if day 10 is a weekday and you don’t want to make the bread that day? What if you want to wait until the following Saturday or Sunday to bake the bread? is it possible to do this? Will it mess up the bread?
Hi Cecelia, yes it ok to wait a few extra days! The starter is wonderful that way!
where do I get the starter bag. Or can I make one for myself.
Hi Trish Here is the link to the starter recipe. You can start your own! If you have more questions, stop in at the Kitchen Table Forum and let us know!
http://www.friendshipbreadkitchen.com/pantry/amish-friendship-bread-starter
I had my starter on the counter for 10-14 days past the time I was suppose to bake. Is it still good or should I throw it away ?
This stuff is incredibly flexible.
Simple and delicious. I made my starter from scratch and I ended up with more starter than usual. But that was great for me! I made loaves for family, friends, and coworkers. And still have plenty left for myself which I put in the freezer.
I am so excited to see this. It has been years since I had a starter..Thank you for posting this on facebook!! Patty
My starter’s almost ready to bake with! Any recommendations on which flavor of pudding to use in the bread? And is one box enough or does it really need two? Thanks.
Hi Jill
If this is your first bread, vanilla is a good one to start with. Same for how many to use, if this is your first time baking, start with one. If you find you want a stronger flavor or more moisture to your bread, add two next time.
Thanks for stopping in. You can also pop on over to the Kitchen Table Forum for more Freq. asked questions.
Happy Baking!
Thanks
It’s in the oven now and that’s what I did! I will check out the forums, didn’t think of looking there.
love the things I am able to make with the starter
help, in Spring I froze a cup of starter. I would like to start it up, what’s the next step?
How do I determine whether I need one or two boxes of pudding?
Smiles
Hi Caren,
Thanks for stopping in. In the Kitchen we tend to use just 1 small box which seems just right. On some occasions, though, we have used two when we want the extra flavoring from the pudding/jello mix.
Hope that helps!
Hi. I have a question. In the directions in the book, in one place it says you can bake yours the day you divide the starter ( day 10) and in another place it says you will be baking in ten days. (day 20?) If you give someone part of your starter can’t they also bake that day? Thanks. BTW I am on day 6.
Hi Barb,
Thanks for stopping in and asking that question. It is such a flexible starter. Once you have an established starter you can feed and bake on Day 10 or you can feed and wait a few days. On Day 10 you can also divide off all your starters and bake from any of those starters.
Hope that helps.
Happy Baking!
Hi Shelia
Just pull the starter out of the freezer and let it get to room temp. Once it is at room temp. you can feed it and bake or just bake with that starter.
Happy Baking!
What would cause my Amish bread to fall in the middle?
Hi Karen,
Best bet is to make sure you do the toothpick test before removing your bread from the oven. If it comes out clean, remove the bread. If not, increase your baking time. It will fall if it isn’t all the way done in the middle. Another cause could be from too many wet ingredients in the bread.
Does this help? If not feel free to describe what you changed for the original recipe and if you did the toothpick test.
thank you for stopping in!
I’ve been making this for the past few months and have a modification to add that I just realized today.
My bread turns out SUPER moist by using whatever starter’s left in my bowl after measuring out my Ziploc bags. A friend used just 1 cup, as the directions say, but I found it too dry to eat. I usually have at least 2 cups of start left in my bowl.
Hi Robbin,
Thanks for stopping in. Yes, some people do use the leftover in the bowl which can easily be 2 cups of starter. If the bread is too moist we do suggest the 1 cup amount listed with most of the recipes.
We appreciate you sharing your modification with us!
Happy Baking.
I made this bread today it is soooo good
Thanks for sharing Dollie!
I just found your website & printed the starter receipe. I baked 18 loaves last fall, from a starter & threw away 10 because they were very very moiste inside & were only about 3 to 4 inches tall. I bought glass loaf pans thinking that would help. Did a little. Do you think using the large box of pudding caused it not to raise & be so moiste? I baked some of the loaves 70 – 75 minutes! Thanks!
I think this is right, if you give away 1 cup of starter and your friend bakes with it then she won’t have any left. It’s best to give her 1 cup of starter and that would be “Day 1″ for her. That way she can continue to grow her starter and bake with it on Day 10.
If your friend gives you 1 cup of starter: add 1 cup milk 1 cup sugar 1 cup flour this IS day 9, day 10 stir, day 11 stir. day 12 you have 4 cups.
I have a question. if you do not cook bread today feed it with 1 teaspoon sugar and put it in the fridge. Do i do this every day until i cook bread?
let me clear up my comment above.
I use the 12 Day friendship bread.
Day 12 divide into 4 containers
At this point you can feed the 1 cup sugar 1 cup flour 1 cup milk to all 4 containers ( Day 9) day 10 stir, day 11 stir day 12 divide again…..ect.
this is so madden do you know how many pages i click on and never got the starter recipe for the starter what does a person have to do to just get the simple recipes when i used to make it it was just
1 cup milk
1 cup sugar
1 cup milk then you made it with box cake mix what happen am very dispointed never had such a run a round in my life
Hi Penny!
We are sorry you are having problems! The page that you are on is the Amish Friendship Bread basic bread recipe. In the recipe you will see that it uses 1 cup of Amish Friendship Bread Starter. If you click on it, it takes you to the Amish Friendship Bread Starter recipe for those who do not have already have an established starter.
You are right, you add 1 cup each of flour, sugar and milk to an established starter.
In our Kitchen Recipe Box, we do not have a recipe for using 1 cup each of flour, sugar and milk and then mix it with a cake mix. If you would like to bake it, take a picture and send us the recipe, we would be happy to add it to the Recipe Box!
Let us know if you have more questions and thanks for stopping in at the Kitchen!
Susan
Friendship Bread Kitchen Assistant
Wish me luck, tomorrow I’m making my Amish Friendship bread, and I’m going to add strawberries and pecans!
Good luck, Anna! Let us know how it turns out. We how you will take a picture of it and share the recipe of the variation you create! Have a great day!
Oh how i just luv Amish Friendship Bread, I would like to get a starter from someone but i don’t know anyone that is doing the breads, Please send the recipe to my email i would very much appreciate it so very much