Amish Friendship bread question

Replies:

• 
• by
  • ChristmasCarol9
  on Jul. 3, 2009 at 9:45 AM

• I had this same problem a few years back (Not admiting how many years, lol) All I did was continue to make the bread, and sold any excess loaves I made, until I got tired of doing that, and just threw away the extra three starter's I had.  I don't know how they stop the process, though I am sure there is a way. It is a delicious bread though.

   

  Carol

• 
• by
  • Judesmom04
  on Jul. 4, 2009 at 8:50 AM

• What i did was just make all the starters myself & then froze the extra loafs, that way i always have bread. you can make flavor variations too, that helps.

• 
• by
  • DissieDothe
  on Jul. 4, 2009 at 4:06 PM

• You can  freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

• 
• by
  • Trasee
  on Jul. 4, 2009 at 4:22 PM

• I had the same problem. Besides, I was tired of having a zip lock bag of fermented milk sitting on my counter. So I tried just using fresh ingredients like you would any other cake or bread, only I soured the milk with vinegar.  It turned out exactly the same as if I had used the starter.  Now I make it whenever I want and don't have to worry about extra loaves or finding someone to give the extra starters to.  I'll post the recipe when I get home...

   

  
  

  
  

  
  

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• 
• by
  • Trasee
  on Jul. 7, 2009 at 2:31 PM

• Sorry, I forgot all about posting this recipe!  Ok, here's the way I make it. There's no need to keep that bag of starter laying around.  You just make the bread/cake fresh and sour the milk with vinegar.

  Sour 1/3 cup milk with 1 tbls vinegar. (put the vinegar in a 1/3 measuring cup and fill the rest of the way with milk and let it sit for 5 min.)

  In a non-metal bowl, combine soured milk, 1/3 c sugar and 1/3 c flour. Mix well.  To this mixture add:

  1 c oil

  3 eggs

  1/2 c milk

  1 tsp vanilla

  1 c sugar

  2 c flour

  1 lg box instant vanilla pudding

  2 tsp cinnamon (omit if using pudding flavor other than vanilla)

  1-1/2 tsp baking powder

  1/2 tsp baking soda

  1/2 tsp salt

  1 c chopped nuts or raisins (optional)

   

  Mix well and pour into greased pans (I use a bundt pan). Sprinkle top with sugar/cinnamon mixture (sugar only if using pudding flavor other than vanilla). Bake 1 hr @ 325 deg.

   

   

  
  

  
  

  
  

  Public school teachers are not responsible for the education of our children. As parents, we delegate that responsibility to them. I choose to have the sole responsibility of the upbringing, wellbeing and education of my child.                      ~I'm proud to be a homeschooling mama!~

  
  

  
  

  
  

  Homeschooling in Southern Oregon? Join us at http://www.cafemom.com/group/sohomeschoolers

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