Kitchen Friend Marti Yount submitted this recipe for a traditional rustic sourdough recipe using one cup of Amish Friendship Bread starter. Even though Amish Friendship Bread is traditionally sweet, this variation opens the door to more traditional uses of the bread. Think thick slices slathered with butter. Sandwiches. French toast. Mmmm!
This recipe can also be used to make rolls. Add more warm water to the recipe if the batter is too thick. Every kitchen is different so your rise time may vary. Keep an eye on your dough and be careful not to let it overrise, otherwise you risk having your bread collapse once it’s in the oven.
Lots of people in the Friendship Bread Kitchen community have tried this recipe. Cheryl Olson’s loaves turned out beautifully (see above) but it didn’t happen right away. “My first attempt at baking the sourdough bread resulted in a loaf that didn’t rise (it ended up being made into bread crumbs), so I decided to start baking a day after feeding the starter, which is quite active the day after feeding. Second attempt was a winner.” Several people agree that making the bread within 24 hours of feeding the starter (or immediately after) resulted in a higher rise.
Kitchen Friend Brenda Halbardier also gave the recipe a try. “If the sugar is left out of the ingredients, the bread will be a little more tart,” she says. “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.”
- 1 cup Amish Friendship Bread Starter
- 6 cups bread flour
- 1 tablespoon kosher salt
- ¼ cup sugar
- ½ cup corn oil
- 1½ 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.
>> Have a you tried this recipe? Share your best pic with us or leave a comment below and let us know how it worked for you!