1 package — 2 1/4 teaspoons active dry yeast
1/4 cup warm water — 110°F
1 cup granulated sugar
1 cup all-purpose flour
1 cup milk — I used non-fat
2 cups granulated sugar — divided
2 cups all-purpose flour — divided
2 cups milk — divided (non-fat okay)
For the Bread:
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon — divided
2 cups flour
1 cup starter
2/3 cup oil
1 cup + 4 teaspoons sugar
1 teaspoon vanilla
Optional: 1 cup of chocolate chips or chopped nuts
Make your starter: Stir yeast into warm water. Let sit for 10 minutes.
Whisk sugar and flour in a 2 Qt container (or I’ve heard you can use a ziploc bag, but we always used a bowl). Whisk in milk. Be sure to stir the corners – the flour will get clumpy and stuck if you’re not careful.
Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter.
Days 2-4 :Stir the mixture once per day.
Days 6-9: Stir the mixture once per day.
Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter.
Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below). Remove 2 cups of starter and give 1 cup each to two friends, with the recipe below attached.
There will be 1 cup of remaining starter. You can give this to a third friend, or you can seal and freeze this 1 cup to use in the future. Or continue the cycle of friendship bread. Since you have your starter, cover loosely and store at room temperature. Start with “Day 2” directions above tomorrow (day 11) and keep it going.
Friendship Bread Recipe:
Preheat oven to 325°F. Grease two 4×8” or 9×5” loaf pans with butter or shortening. Sprinkle a bit of sugar in the pan and “sugar” it (like you would flour a pan). Alternately, spay with cooking spray, but do not sugar the pans if using cooking spray. (Note: you could make one large loaf with this but it will take longer to bake and you run the risk of a dark outside and a partially baked inside.)
Whisk baking soda, baking powder, salt, 1 teaspoon cinnamon, and flour in a medium bowl. Set aside.
Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using.
Divide batter between two loaf pans. Mix remaining 4 teaspoons sugar and 1 teaspoon cinnamon. Sprinkle on top of loaves.
Bake for 25-35 minutes, until a toothpick comes out clean. Cool before removing from pan