Cheryl Olson
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. For Step 6, roll into balls and place in a greased rectangular casserole or cake pan. Let dough rise for an hour or until doubled, then bake in a preheated 375° F (190° C) oven for 25 minutes or until golden on top. 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.
Kelly Kaspar
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.”
Brenda Halbardier
- 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.
- ENJOY!
This recipe can also be used to make rolls. Add more warm water to the recipe if the starter is too thick.
For Step 6, roll into balls and place in a greased rectangular casserole or cake pan. Let dough rise for an hour or until doubled, then bake in a preheated 375° F (190° C) oven for 25 minutes or until golden on top.
Becky Lewis
>> 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!
betty says
May 23, 2011 at 7:01 pmmy first sourdough bread came out great!!!
I just put another batch of dough in the bowl for its overnight rising and this time I omitted the sugar altogether hoping for more of a sourdough flavor
alguhl says
October 26, 2011 at 8:16 amCan you substitute whole wheat flour in this instead of the bread flour?
Brittany says
January 9, 2012 at 5:49 amI have used whole wheat flour in bread recipes and it doesn’t work quite right. There is, however, a whole wheat bread flour out there that works wonders! The bread flour has increased gluten, which works with the yeast to create the wonderful texture we love in homemade bread. Hope it works for you! (I bought mine at a Whole Foods Market)
Patti says
December 22, 2011 at 2:09 pmI use this recipe to make dough for flatbread that I grill. I add a bit of rosemary to the dough then cut pieces off after rising the second time, roll out in rounds brush with olive oil, sprinkle with sea salt and cook on a high grill until lightly browned on both sides.
brenda says
April 28, 2012 at 10:35 amI love the way this bread came out. It is not as tart as regular sour dough, probably because of the way the starter is made. My first batch I let rise for about 14 hours the first time and 8 hours the second. I am going to check mine at about 10 hr for the first rise this time and see how it goes. I omitted the sugar the first go round, this time I added it to check the taste. I have included this recipe with the starter I give away!m7z
vmama says
May 5, 2012 at 8:30 pmDoes this come out sour? I’m seeing that some people are omitting the sugar…that the 1/4 cup sugar in the recipe, right? Because the starter already has so much sugar? Or are they omitting the sugar in the starter?
Liz says
October 31, 2012 at 8:30 amI have made this recipe 3 times now and it has quickly replaced store bought sandwich bread. Like other posters I omitted the additional sugar, it is not really a sour dough per se but it really is a tasty loaf. I have also found the loaf comes out best when I let it rise over night, then knead it the next morning and let it rise a whole day more, baking it the second morning. Voila! Warm bread for lunch that day!
Megan says
January 22, 2013 at 6:49 pmI made it the same way as Liz, this bread is wonderful!! I omitted the sugar and let it rise 2 full days. The loaves were huge. I baked them for 45 minutes and they turned out perfect.
Karen says
December 27, 2012 at 3:42 pmI was given a Amish Friendship Bread stater by my brother in eary December. I followed the recipe that came with it but found it waaaaay tooooo sweeeet. In searching for an alternative recipe to use for my multiplying starters as Christmas gifts I was thrilled to see your bread recipe. Instead of giving away the starters I baked them all up and shared them with family; what a treat, I forgot how much my brothers enjoy fresh bread. Went to visit my brother today and came home with two more bags of starter and a request for the “Christmas Bread Recipe” from my brother. I don’t think we will be buying bread anytime soon! Thank you!
Darien says
December 28, 2012 at 11:10 pmYou’re welcome, Karen! Thanks so much for stopping by and letting us know, and so glad you found a recipe that worked for you (and your family).
alibo says
January 25, 2013 at 7:34 amThank you so much! I have never had bread turn out so good! I use whole wheat and brown sugar to feed my starter and used brown sugar in the recipe instead of white. Turned out great and not too sweet! Not sure how to post a picture but it looks beautiful too 🙂
Mara says
April 30, 2013 at 3:08 pmI made this today, well, over the last three days. Turned out great in the end, but I didn’t knead it enough the first day. It barely rose the first night (like I couldn’t tell it had risen at all) but I kneaded it like crazy the next day and it rose well over the next 18 hours. One loaf wasn’t as pretty as the other, but it tasted great. It will make really good toasted sandwich bread (for paninis and such). And I left out the sugar.
Dottie says
October 6, 2013 at 7:14 amI was just about to start my first batch of bread with my new starter (this is day 11 and it’s nice and bubbly after feeding it yesterday) but I am a bit confused by the directions. They say to use 1/2 c oil. Then mix all ingredients, I’m assuming this includes the oil? Only reason I’m asking is that it states further on that you need oil for kneading too.
kathy says
March 11, 2015 at 10:56 amI used the starter that was given to me. I didn’t grow it out, just used the starter for this recipe. It’s ok bread, but it takes way too long to make. I prefer to mix bread and bake the same day. I let it grow 24 hours in the bowl. shaped loaves and let it rise overnight. it was slow starting but I noticed it rises faster the 2nd and 3rd times. I reshaped the loaves and let rise 4 more hours. baked for 35 minutes. I won’t use this method for my weekly bread baking but it was an interesting experiment…..and I got rid of the Amish starter 🙂
Darien (FBK) says
July 4, 2015 at 12:11 amHi Star — you could always do that, of course! The charm with Amish Friendship Bread and its starter is that it’s passed along and shared. Here in the Kitchen, we love sharing different recipes for people to try if they’ve been gifted one cup of starter. Thanks for stopping by!
Friendship Bread Kitchen says
January 1, 2016 at 5:01 pmHi Darlene! This recipe doesn’t use pudding mix. Were you referring to another recipe? And in general you can leave it out unless it’s obviously necessary for a flavor boost (i.e. pumpkin spice pudding for Amish Friendship Bread pumpkin spice bread). Hope this helps and let me know if you have any more questions!
A says
March 22, 2016 at 3:03 amI’ve nursed my starter for 9 days and I’m getting ready to make my sourdough loaf. I have a question, though. At what stage do you use the starter? Day 10, before feeding it or after? Thank you so much!!
Friendship Bread Kitchen says
March 25, 2016 at 9:02 pmDay 10 after feeding it (same day)! Whatever starter remains now goes through the cycle again and Day 10 becomes their Day 1. Make sense? 🙂
Elizabeth J. Hilbun says
October 3, 2016 at 3:53 amHow much water do you use combined with the yeast to begin
the starter? Thanks so much!! I made this bread for a year with
starter given to me but want to be able to start it on my own.
Friendship Bread Kitchen says
October 10, 2016 at 12:53 amHi Elizabeth! ¼ cup warm water should do it! You can read more here: https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/. Good luck!
D. Lynch says
December 9, 2016 at 11:04 amWe really like this recipe, but without the sugar. The other sourdogh recipe just seems too sweet. Will probably share my next batch with relatives.
John says
May 2, 2017 at 10:02 amOh, just to be clear, baked too early, after the three hour second rise. Curious as to how much the loaves should weigh? 9 inch pans.
Bailee Ku says
May 4, 2017 at 5:06 pmWill this recipe still work if I only have all-purpose flour?
Darien Gee says
May 8, 2017 at 10:40 amHi Bailee — Yes, it should!
John says
May 31, 2017 at 12:57 amWhat starter? Friendship starter? Fully mature starter?
Darien Gee says
June 9, 2017 at 12:09 pmHi John,
This uses an active Amish Friendship Bread starter that has gone through at least one 10-day feeding cycle. We’ve had good luck using the starter a day after feeding. 🙂
SHANNON says
September 27, 2017 at 8:28 amDO YOU HAVE TO USE CORN OIL? OR CAN IT BE VEGETABLE OIL?
Darien Gee says
October 6, 2017 at 3:05 pmHi Shannon, vegetable oil should be fine! Or olive oil (not extra virgin).
Amanda says
October 9, 2017 at 2:59 amHello FBK. I have never made bread before but was given a starter 9 days ago and I am so excited for my first attempt at bread making. I want to make this sourdough bread tomorrow (day 10) but I’m a bit confused. Do I add (per original instructions on day 10) the 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 milk to the starter and then measure out and divide into four/five 1 cup starters? Would I then use one of those 1 cup starters for the sourdough recipe at which point I’d add to it the sourdough bread ingredients (6 cups bread flour, etc.) ?? OR do I skip the flour, sugar, and milk per original recipe instructions and instead divide the pre flour, sugar, milk mixture into four 1 cup bags and only then add the sourdough bread ingredients to one of them?
Thank you in advance!!!
Amanda 🙂
Darien Gee says
October 11, 2017 at 10:14 amHi Amanda! Welcome to the Kitchen! To answer your question, it would be after you did the Day 10 feeding, yes Feed the starter, divide it into 1 gallon bags of one cup each, and use one of those (or the remaining batter) to start your sourdough.. But since you’re a newbie to Amish Friendship Bread, I really wouldn’t recommend this recipe — I would go for something a little easier with a high success rate, such as any of the ones here: https://www.friendshipbreadkitchen.com/category/recipes/sweet-breads/. Making traditional loaves takes time and patience, and also a strong starter. Let me know if you have anymore questions! 🙂
Amanda says
October 12, 2017 at 8:35 amHello Darien Gee and thank you for your reply! I didn’t get your message until after I made the bread but ended up feeding, dividing, and using one of them to bake with just as you stated. The Bread Goddesses must’ve been with me that day because I even successfully made the sourdough recipe!! Aside from a few worries along the way and under baking just a tad, the bread was beautiful and delicious!! I’m all the more impressed with my wonder bread, lol, knowing now it’s not usually a beginners recipe. Beginners luck perhaps? I’ll take it, lol. THAnks again and happy baking, Amanda.
Amanda says
October 12, 2017 at 8:48 amOh my goodness, I just remembered that it was in fact the Amish White Bread I made and NOT the sourdough!! How embarrassing! Lol. I wasn’t sure which one I was going to bake that day but opted for the white bread recipe precisely because it seemed easier. It still had that sourdough taste to it and so I must’ve convinced myself it was sourdough and not white, lol. All in all, I still believe the Bread Goddesses were with me that day because bread making is no easy task and well, the bread still turned out wonderful, sourdough or not, lol.
star says
October 10, 2017 at 7:25 amdoes any one have the recipe how to make sourdough bread letting the dough stay to rise for three days in order to get rid of all the phytates and gluten ,by using mason jars with airlock lids
Diane Hunter says
March 6, 2018 at 6:44 pmThe bread turned out wonderful, I am very happy with this recipe . However I want to use the starter to make rolls. I do not want to over work the dough . I need advice and where in the instructions should I shape the dough into balls for the rolls ?
Darien Gee says
March 10, 2018 at 12:13 pmHi Diane! I would time it so that at Step 6, you are forming the dough into balls and then letting it rise until it doubles in size or for sixty minutes, which ever comes first. Then bake at 350°F for about 25 minutes or until a light golden brown (be careful not to overtake).
Karen Horning says
April 3, 2018 at 1:39 pmHow can I revive my starter. I neglected it and now when I feed it, it is not bubbling.
Helen says
April 27, 2018 at 11:20 amHi, where is the yeast in this recipe?
Hannah says
May 15, 2018 at 3:54 pmHi Helen, there is yeast in the Amish Friendship Bread Starter, which is a key ingredient in most of our recipes. If you’d like to look over the ingredients or make your own starter, you can check out our Amish Friendship Bread Starter recipe.
Karen Spaulding says
September 16, 2018 at 4:11 amI saw this made over 20 yrs ago. I have been trying this off and on for over 15 years. I have yet to suceed! It will not rise! Very frustrated because i love the taste of this bread. What am i doing wrong? I follow the receipt however i do not have a dough hook and kneed this by hand and if the dough is too wet it forms a crust on the dough. I dont know if the dough needs to be wet or dry? Kneed with flour until stiff? If i put the dough to rise wet it dries out. Help!
Christy says
May 4, 2019 at 7:05 amHi. This is new to me. How do I know when to stop kneading? Can you over work? I know it says till stiff and it became stiffer? (If thats a word lol) but how do I know when to stop? TIA, I am loving this starter. But my family thinks its bizarre that it has a name.
Christy says
May 4, 2019 at 8:50 amOmg. I just tried to make rolls out of half of it and they are hideous. The batter doesnt want to be reformed. So they are more like blobs. I think I have gone wrong some how. Hopefully they will taste ok. I am worried they will be dense. But Ill try again after the next feeding.
Hannah says
June 7, 2019 at 12:41 pmHi Christy! This recipe doesn’t call for kneading. If you’ve got a stand mixer, you shouldn’t have to knead the dough. Simply use your dough hook attachment. If you don’t have a stand mixer, you’ll know that you’re all done kneading when the dough is no longer sticky and springs back when you press it with your finger. It’s possible to overwork almost any dough. If the dough is overworked, your bread will turn out dry and dense. This could be why your rolls didn’t turn out. Next time you make them, be sure not to over-knead and to let your dough rise for the right amount of time to make sure that your dough become fluffy bread. Hope this helps!
Christy Collacott says
June 8, 2019 at 7:00 amThe dough hook to my kitchenaid went missing so I had to do it by hand. I tried 2 more times and was successful with the last but it was still on the dense side. But I ended up with a sweet old Hobart with a all the attachments so I can give it a shot.