Amish Friendship Bread Starter

Amish Friendship Bread is a sweet, cinnamon-flavored bread made with a fermented starter. It’s soft, cake-like, and traditionally shared with friends along with a portion of the starter so they can make their own bread. Below is a detailed recipe for both the starter and the bread itself.

🧪 PART 1: Amish Friendship Bread Starter

This is a sweet, yeasty batter that ferments over 10 days. Once it’s ready, you use some to bake the bread and optionally share or keep the rest.

🍶 Ingredients for Starter:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1 cup milk (whole or 2% preferred)

• 1 package (2¼ tsp) active dry yeast

• ¼ cup warm water (110°F / 45°C)

🥣 Directions:

1. Day 1 (Start the Starter):

   • Dissolve the yeast in ¼ cup warm water and let sit for 10 minutes until bubbly.

   • In a non-metal bowl, mix 1 cup flour, 1 cup sugar, and 1 cup milk.

   • Add the dissolved yeast.

   • Stir with a wooden or plastic spoon (no metal).

   • Cover loosely with plastic wrap or a breathable cloth and leave at room temperature.

2. Days 2–4: Stir once per day.

   • Stir the mixture once a day with a wooden or plastic spoon.

3. Day 5: Feed the starter.

   • Add: 1 cup flour, 1 cup sugar, 1 cup milk.

   • Stir well.

4. Days 6–9: Stir once per day.

5. Day 10: Feed again, then bake or share.

   • Add: 1 cup flour, 1 cup sugar, 1 cup milk.

   • Stir.

   • Now, you have about 4 cups of starter. Divide it:

     • Use 1 cup to make the bread.

     • Give away 2 cups to friends in containers with the recipe.

     • Keep 1 cup to continue the cycle.

🍞 PART 2: Amish Friendship Bread Recipe

🍞 Ingredients:

• 1 cup Amish Friendship Bread starter

• ⅔ cup oil (vegetable or canola)

• 3 eggs

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp vanilla extract

• 1½ tsp ground cinnamon

• 1 cup sugar

• 2 cups all-purpose flour

• 1 (3.4 oz) box instant vanilla pudding mix (adds moisture)

• Optional: 1 cup chopped nuts or mini chocolate chips

🧈 Cinnamon-Sugar Coating for Pans:

• ½ cup sugar

• 1½ tsp cinnamon

• Butter or nonstick spray to grease pans

👨‍🍳 Directions:

1. Preheat oven to 325°F (165°C).

2. Grease two 9″x5″ loaf pans. Sprinkle the cinnamon-sugar mixture to coat the sides and bottom of pans.

3. In a large mixing bowl, combine all bread ingredients (starter, oil, eggs, etc.). Mix well by hand or with a mixer until fully incorporated.

4. Pour batter evenly into the prepared loaf pans.

5. Optional topping: Sprinkle a little extra cinnamon sugar on top.

6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool in pans for 10 minutes, then remove to a wire rack.

🔁 Optional: Continuing the Starter Cycle

If you keep 1 cup of the starter:

• Start the 10-day process again, beginning at Day 1 (stirring daily, feeding on Days 5 and 10).

• Or freeze the starter in 1-cup portions in freezer bags. Thaw at room temperature and restart the cycle.

🧺 Tips & Variations:

• Gluten-free option: Use a gluten-free 1:1 flour blend for the starter and the bread.

• No pudding mix? You can skip it, but the texture may be slightly less moist and dense.

• Add-ins: Swap nuts or chocolate chips for dried fruit like raisins, cranberries, or blueberries.

• Other flavors: Use chocolate, butterscotch, or banana pudding mix for a flavor twist.