Submitted by: Marti Yount
Image (c) Cheryl Olson
“I like this recipe because it is done in stages. Enjoy this very old recipe, friends!”
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Yield: 2 loaves
1 cup Amish Friendship Bread Starter
6 cups bread flour
1 tablespoon kosher salt
1/4 cup sugar
1/2 cup corn oil
1 1/2 cups very warm water
- Put all ingredients in a very large bowl (20-cup size) and mix until batter is stiff.
- Oil hands with corn oil and knead dough into a mound.
- Add extra oil to the bowl, cover and let rise over night or until the dough has risen to fill up the bowl.
- Remove dough from bowl and knead.
- Lightly oil 2 or 3 loaf pans.
- Cut dough into even pieces and place in the loaf pans.
- Let dough rise again all day or night.
- When ready to bake, preheat and bake at 325° F (165° C) until golden brown.
From Marti Yount: “This recipe can also be used to make rolls. Add more warm water to the recipe if the starter is too thick.”
From Brenda Halbardier: “If the sugar is left out of the ingredients, the bread will be a little more tart. Try letting the dough rise for 12 hours and then 8 hours for the second rise. To help the rise along, put a pan of hot water on the bottom rack of the oven. This bread has a really great texture.”
From Cheryl Olson: “I noticed that my starter is quite active a day after feeding. My first attempt at baking the sourdough bread resulted in a loaf that didn’t rise (itt ended up being made into bread crumbs), so I decided to start baking a day after feeding the starter. Second attempt was a winner.”
L to R: (c) Marti Yount; (c) Becky Lewis; (c) Brenda Halbardier