Here’s the thing: we all love Amish Friendship Bread, but we don’t always love waiting 10 days to make it. Sometimes we just want to bake, well, RIGHT NOW.
If you have a cup of starter in your freezer, you can take it out at any time and bake with it once it’s thawed. There’s a tutorial for that here. But what if you just don’t want to deal with the starter at all?
I’ve got your back. I spent two mornings testing three different no-starter, starter-free Amish Friendship Bread variations: plain Greek yoghurt, buttermilk, and sour cream. I also made a regular loaf with a starter as my control loaf. Yes, after 250+ recipes I am finally going to show you how to make Amish Friendship Bread without the starter.
(For those of you with a discerning eye, this starter was fed with whole wheat flour a couple of cycles back and has since kept its darker, nuttier color. Not to be confused with this.)
Let me start by saying that all of the loaves were tasty. I had a small panel of taste testers (my kids), and they liked different loaves for different reasons. When I asked them which was closest to the original Amish Friendship Bread flavor, the winner was (drum roll) the buttermilk substitute.
In the old days, buttermilk was what remained after the butter was churned. The liquid cream was left to ferment, converting milk sugars into lactic acid (sound familiar?). Nowadays we have to pasteurize things, so lactic-acid bacteria is added to pasteurized skim or low-fat milk to make buttermilk.
Once I knew buttermilk would solve our no-starter problem, I made it several times (count: 4) until it turned out as close as I could get it to the real thing. Of course if you want the real thing, just bite the bullet and shake out your bag of starter. But if you can stand a pretty darn good imitation, this is it.
(A note on making batches of Amish Friendship Bread: consider baking them in disposable pans, like the paper pan above, so you can gift the extras to friends and neighbors. I made this recipe four times, which means 8 large loaves and who knows how many mini loaves. All were delicious and giftable.)
- 3 eggs
- 1 cup oil
- 1½ cups buttermilk
- 1 cup sugar
- ½ teaspoon vanilla
- 2 teaspoons cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 small box vanilla pudding
- 1 cup nuts, chopped (I used walnuts)
- 1 cup raisins
- 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 ½ cup sugar and ½ teaspoon cinnamon.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar 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!
Have you come up with a starter-free or no starter Amish Friendship Bread recipe that you love? Have you been looking for a way to make Amish Friendship Bread in one day, without the starter? If you try this recipe, share your best pic with us or leave a comment below and let us know how it worked for you!
I cannot wait to try this!!!! Thank you!!
You’re welcome, Lis!
It’s just me and my husband now so it’s not worth it for me to keep a starter on hand. It just gets away from me. Very excited to try this.
Let me know how it goes, Dawn! Snap a picture if you can and submit it here: http://www.friendshipbreadkitchen.com/submit-your-photo
I’ve given up on making Amish friendship bread because I can’t seem to keep a starter alive. I would love to have the bread again, it’s popular with my family and friends.
I hope you’ll give this version a try, Carolyn. It was super tasty and a great shortcut if you don’t want to use the starter. Good luck!
Yay!
Glad to have you in the Kitchen with us, Patricia!
Am trying this tomorrow and will hopefully have it ready for church on Sunday.
Hope it’s a hit, Kelli! Keep us posted and thanks for being in the Kitchen with me!
Does this mean we can replace the starater with buttermilk in all recipes?
I only tested it with the original recipe, Margaret, so I can’t say for certain. I’d recommend trying this one and if you like it, try a substitution with another recipe (just keep an eye on measurements — you may have to increase/decrease your other liquids, etc.). Let me know how it goes!
Darien, this is awesome. I love it uses buttermilk which I often have left in the fridge. Thank you, it’s on my too do soon list.
Thanks, Paula! Please share a picture if you end up making i, I loved to see it! 🙂
Does this work without the nuts and raisins? Do any of the other ingredients need to change if I omit the nuts and raisins?
You rock! I LOVE Amish Friendship Bread but hate messing with the starter. Thank you!
You’re welcome, Dianna!
Many many years ago, my mom-in-law gave me a bag of starter. I made it and everyone loved it but got too busy to keep up with it and forgot all about it. Just recently I picked up your book “Friendship Bread” and it all came back to me! Now, an Empty Nester I have all kinds of time to nurse along a starter for 10 days and am looking forward to looking through the variations on my Kindle as I wait for that glorious BAKE DAY!
I am also excited to read your other novels in the Avalon series!
Thanks for bringing back happy memories to my kitchen!
Thanks for the kind comments and for reading, Rhonda! Happy baking!
Have you tried this with gluten free flour?
No but it should work, Rosemary, especially if it says on the package that it can be used in lieu of regular flour for baking! Good luck and let us know how it goes.
My starter is on the counter in a canning jar. Do you have your lid over the top of the jar ,without the latch closed ?
Hi Finn,
If you’re keeping your starter in a jar it’s best to drape it with a dish towel or some loose saran wrap but to keep the jar unlatched. If the jar is sealed the starter can build up gases so quickly that you could have a mess on your hands. 🙂 Thanks so much for being a part of the Friendship Bread Kitchen!
I’m looking for a recipe for NO STARTER Amish Friendship CAKE. Thanks.
Hi Deb! Sorry, we don’t know much about the 30-day Amish Friendship Bread cake that uses the fruit starter, so I’m afraid we can’t be of much help! Let us know if you find it, though — we’re always up for learning more about other variations!
Ok, I think I’m going to try it the same way as the bread (which was delicious). I’ll let you know how it turns out.
Sounds great, Deb!
I love Amish Friendship bread and can’t wait to try this without a starter, did you use instant vanilla pudding or regular?
Hi Karen! We use instant. You can also make your own: http://www.friendshipbreadkitchen.com/vanilla-instant-pudding/
Recipe says “Add ingredients as listed” – Do I stir after adding each ingreadient? Or put them all into the bowl in order listed & Stir all at once?
Thanks
Thank you for this receipe. I made it–in fact I have made it several times& it was delicious. I like easy to follow receipes & ones that you don’t have to go out & buy things you’ll only use once in a blue moon. This will be a favorite of mine. Thank you again.