Post by papaof2 on May 1, 2020 18:41:59 GMT -6
Amish Friendship Bread
First get starter from someone or search online for a compatible starter - or make your own yeast starter (lots of info on Youtube). Remember that in an SHTF situation, there will be no yeast at the grocery store.
Helpful Hints
* If air forms in the bag, let it out.
* It is normal for the batter to thicken, bubble, and ferment.
* Do not use a metal spoon or bowl for mixing.
* Do not refrigerate during the feeding process. However, the bag can be frozen on the day you receive it, so you can start the process later.
* From experience, frozen starter keeps for 6 months, maybe a little longer - test it in YOUR freezer. If in a long term power outage, just keep baking more bread.
Day 1 This is the day you receive the bag (or thaw it, if frozen). Do nothing.
Day 2 Squeeze the bag.
Day 3 Squeeze the bag.
Day 4 Squeeze the bag.
Day 5 Squeeze the bag.
Day 6 Add one cup of plain flour, one cup of sugar, one cup of milk and squeeze the bag.
Day 7 Squeeze the bag.
Day 8 Squeeze the bag.
Day 9 Squeeze the bag.
Day 10 Squeeze the bag. Then do either A or B below.
A. You want enough starter to give away. In a large non-metal bowl, combine the batter from the bag, one cup plain flour, one cup of sugar, and one cup of milk. Mix with a wooden spoon or spatula. Pour a one-cup starter into each of 4 one-gallon zip-lock bags. Keep one for yourself and give the other three to friends, along with the instructions.
B. You only want enough starter for yourself. In a large non-metal bowl, combine the batter from the bag, 1/4 cup plain flour, 1/4 cup of sugar, and 1/4 cup of milk. Mix with a wooden spoon or spatula. Pour a one-cup starter into a gallon zip-lock bag.
To the remaining batter in the bowl, add:
one cup oil
1/2 cup milk
three large eggs
one teaspoon vanilla
two cups plain flour
one cup sugar
two teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
one large box instant vanilla pudding
Pour into two 8 or 9 inch, well greased and sugared (mix cinnamon and sugar) loaf pans (or 4 mini loaf pans). You can sprinkle extra cinnamon and sugar mix on the tops. Bake at 325 for 45 to 60 minutes (9 inch pan) or 50 to 65 minutes (8 inch pan) or 40 to 45 minutes (mini pans) or until a toothpick inserted in the center comes out clean (not always reliable - make notes about your pans and oven). If bread sticks to pan, next time line the pan with waxed paper.
The baked loaves freeze well if allowed to cool and are then wrapped in a double layer of aluminum foil. Allow to thaw overnight or longer before cutting.
First get starter from someone or search online for a compatible starter - or make your own yeast starter (lots of info on Youtube). Remember that in an SHTF situation, there will be no yeast at the grocery store.
Helpful Hints
* If air forms in the bag, let it out.
* It is normal for the batter to thicken, bubble, and ferment.
* Do not use a metal spoon or bowl for mixing.
* Do not refrigerate during the feeding process. However, the bag can be frozen on the day you receive it, so you can start the process later.
* From experience, frozen starter keeps for 6 months, maybe a little longer - test it in YOUR freezer. If in a long term power outage, just keep baking more bread.
Day 1 This is the day you receive the bag (or thaw it, if frozen). Do nothing.
Day 2 Squeeze the bag.
Day 3 Squeeze the bag.
Day 4 Squeeze the bag.
Day 5 Squeeze the bag.
Day 6 Add one cup of plain flour, one cup of sugar, one cup of milk and squeeze the bag.
Day 7 Squeeze the bag.
Day 8 Squeeze the bag.
Day 9 Squeeze the bag.
Day 10 Squeeze the bag. Then do either A or B below.
A. You want enough starter to give away. In a large non-metal bowl, combine the batter from the bag, one cup plain flour, one cup of sugar, and one cup of milk. Mix with a wooden spoon or spatula. Pour a one-cup starter into each of 4 one-gallon zip-lock bags. Keep one for yourself and give the other three to friends, along with the instructions.
B. You only want enough starter for yourself. In a large non-metal bowl, combine the batter from the bag, 1/4 cup plain flour, 1/4 cup of sugar, and 1/4 cup of milk. Mix with a wooden spoon or spatula. Pour a one-cup starter into a gallon zip-lock bag.
To the remaining batter in the bowl, add:
one cup oil
1/2 cup milk
three large eggs
one teaspoon vanilla
two cups plain flour
one cup sugar
two teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
one large box instant vanilla pudding
Pour into two 8 or 9 inch, well greased and sugared (mix cinnamon and sugar) loaf pans (or 4 mini loaf pans). You can sprinkle extra cinnamon and sugar mix on the tops. Bake at 325 for 45 to 60 minutes (9 inch pan) or 50 to 65 minutes (8 inch pan) or 40 to 45 minutes (mini pans) or until a toothpick inserted in the center comes out clean (not always reliable - make notes about your pans and oven). If bread sticks to pan, next time line the pan with waxed paper.
The baked loaves freeze well if allowed to cool and are then wrapped in a double layer of aluminum foil. Allow to thaw overnight or longer before cutting.