This recipe was adapted from Florence Fabricant's Rye and Ginger Cake in New York Times Cooking. We have a few Amish Friendship Bread recipes that boast a little booze, but this fabulous Rye and Ginger Amish Friendship Bread variation is definitely one for the grown ups, especially once you top it with a whiskey-raisin glaze. This is one of those recipes that tastes even better the next day, when all the flavors have had a chance to mellow and ripen. Here's a video to show you how I made … [Read more...]
Tutorial – Good vs Not-So-Good Amish Friendship Bread Starter
How can you tell a good Amish Friendship Bread starter from a not-so-good Amish Friendship Bread starter? This is tricky for a number of reasons, because: every starter is different (i.e. if it's been passed on or if you've made it from scratch)every kitchen is different (drafty or warm, different wild yeasts in the air)ingredients may vary (i.e. milk can be whole, 2%, skim or non-dairy)maintenance may vary (you mix your starter daily or just giving the bag a small squeeze when you … [Read more...]