Amish Friendship Bread Starter & Recipe

This is SO much fun to do!  My youngest son, Tyler, absolutely loves this bread.  It's been far too long since I've made it, mainly because I didn't have any friends/family living locally to pass the starter to.  Now it's been on my mind lately and when some time frees up, I plan to start a batch & hopefully can keep it going.

This is going to be a long read, but I hope it brings back some sweet memories for you today as well!

Friendship Bread:  Starter Recipe (Make ONCE)

1 C milk (room temperature)
1 C sugar
1 C regular flour (room temperature)
Note:  Do NOT use self-rising flour!

Mix in a non-metallic bowl - glass or plastic is fine.
Note:  The metal interferes with the chemical reaction that needs to take place.
Use a plastic or wooden spoon to stir.  Don't be concerned if you can't get ALL the lumps out.  Try to mix until lumps are pea sized, but with none larger than a grape.

Pour into a gallon sized freezer bag.
Note:  the finished sponge will expand to over 2 to 3 times it's original volume.  Let starter sit in a place away from drafts or hot breezes.

General Starter Tips:

Some people put a sponge in the refrigerator.  Do NOT do this because the cold retards the action and the flavor is not as "full".
YOU SHOULD NOT REFRIGERATE A NEW STARTER
*Squeeze the bag to mix the starter daily*

The above is Day 1

Day 2
Squeeze the bag to mix

Day 3
Sqeeze the bag to mix

Day 4
Squeeze the bag to mix

Day 5
Add 1 C flour
1 C sugar
1 C milk
Squeeze the bag to mix

Note:  The sponge will get foamy and frothy.  Don't be alarmed.  This is natural.  The mixture is reacting together and expanding. 
Try to resist the temptation to "tinker" with it!

Day 6
Squeeze bag to mix

Day 7
Sqeeze bag to mix

Day 8
Sqeeze bag to  mix

Day 9
Squeeze bag to mix

Day 10
Add 1 C flour
1 C sugar
1 C milk
Squeeze the bag to mix

Bread Recipe (using completed starter)

To the balance, after separating ( a little over one cup) of the batter, add the following ingredients and mix well.

1 C oil
1/2 C milk
3 eggs
1 tsp. vanilla

In a separate (large) bowl, combine the following dry ingredients and mix well:

2 C flour
1 C sugar
1 1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1 (5.1 oz.) box instant vanilla pudding mix
1/2 tsp. salt
1 C nuts

Add dry ingredients to wet ingredients.
Mix and pour into two well greased and floured bread pans (I don't flour, I dust w/sugar.  Mmmm)

Bake at 325 degrees for 1 hr.

**Here's a link to a post on my blog where I list several variations to this original bread recipe.  Hope you'll try them out and then share your feedback with the rest of us!

Amish Friendship Bread variations