Amish Friendship Bread

Starter Mix ( When starting for first time)
1 c. flour ,
1 c. milk,
1 c. sugar

Important Preparation Tips:

Do not use a metal spoon or metal bowl when mixing or preparing.

Do not refrigerate.

Burp air out of bag to keep batter from fermenting.

It is natural for the batter to thicken, bubble and ferment.

Day 1: You receive the fermented batter in a one gallon zip lock bag. Do nothing; put it
on the kitchen counter.
Day 2: Squeeze the bag several times.
Day 3: Squeeze the bag several times.
Day 4: Squeeze the bag several times.
Day 5: Squeeze the bag several times.
Day 6: Add 1 c. flour, 1 c. sugar, 1 c. milk.. Squeeze the bag several times.
Day 7: Squeeze the bag several times.
Day 8: Squeeze the bag several times.
Day 9: Squeeze the bag several times.
Day 10: In a large, NON METAL mixing bowl, combine the batter with
1 c. flour,
1 c. sugar,
1 c. milk.
Mix well with a wooden spoon.
Pour 3/4 c. of the batter into four (4) one gallon zip lock bags.
These are your starter batters. Give 4 bags away with a copy of these directions, or keep one and start over as day 1.You will still have a lot of batter in your bowl.

Add to it:

1 c. oil
3 large eggs

1/2 c. milk
1/2 tsp. salt

1 c. sugar
1/2 tsp. cinnamon

1 tsp. vanilla
1 1/2 tsp. baking powder

1 large box instant vanilla
1/2 tsp. baking soda

Pudding mix (5.1 oz)
2 c. flour

Mix well with wooden spoon. In a separate bowl, mix 1 tsp. cinnamon and 3 Tbsp. of sugar. Sprinkle the cinnamon/sugar mixture into two well greased loaf pans.

Pour the batter into the sugared pans. Bake at 350 for 1 hour. Cool 15 minutes and remove from pans.
Note: You can use small loafs...adjust the time with the size of the pan.