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!
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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.
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.”
If your bread isn’t rising much, and you’re using an active, bubbly starter AND your kitchen temperature is good, you might not be kneading the dough long enough. Knead for 10-15 minutes, taking a break every five minutes — if you use a stand mixer, do the last five minutes by hand. A stand mixer isn’t preferred because it can add too much heat to the dough, so keep an eye on that if you notice your dough is getting too warm.
Put all ingredients in a very large mixing bowl and mix until batter is stiff.
Oil hands with corn oil and knead the dough into a smooth mound. Lightly coat the insides of the bowl with oil.
Cover and let rise overnight or until the dough has doubled in size.
Remove dough from bowl and knead for 10-15 minutes, in 5-minute intervals to give your hands a rest. If using a stand mixer, knead by hand for the last 5 minutes.
Lightly oil 2 loaf pans.
Gently cut the dough evenly and place in prepared loaf pans.
Let dough rise again all day or overnight.
- When ready to bake, preheat and bake at 325° F (165° C) until golden brown.
- Use starter that’s been recently fed (today or in the past 24 hours), and is bubbly and active.
- 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.
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