Amish Friendship Bread

Amish Friendship Bread

Amish Friendship Bread

This recipe is delicious. The best part is you can share it with friends. You have to make the starter first. The recipe for the starter is below the Amish friendship bread recipe. Making the starter is a 10 day affair. Yes, it sits on your counter for ten days. On day ten, you divide the starter into four. You use one to make your Amish bread and give the other two away to friends. Keep one portion for yourself. How neat is that!


1 cup Amish Friendship Bread starter (see recipe below)

2/3 cup vegetable oil

3 eggs

2 cups all-purpose flour

1 cap white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 teaspoon baking powder

1 teaspoon vanilla extract


Preheat oven to 350 degrees. Grease 1 loaf pan. Next, in a large bowl, combine the Amish starter with oil, eggs, flour, sugar cinnamon, salt, baking soda, baking powder and vanilla. Mix well. Pour into prepared loaf pan. Finally, bake for 50 min.

Amish Friendship Bread starter

1 (.25 oz) package active dry yeast

1/4 cup warm water

3 cups all-purpose flour, divided

3 cups white sugar, divided

3 cups milk


First, in a small bowl, dissolve yeast in water. Let stand for 10 minutes. In a two quart container, combine 1 cup flour and 1 cup sugar. Mix thoroughly since flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Next, cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle, Leave loosely covered at room temperature. (I use a dishtowel to cover the bowl.) On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup milk, 1 cup sugar and 1 cup flour. Days 6 through 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and the Amish Bread Recipe. Finally, store the remaining 1 cup starter in a container in the refrigerator. Begin the 10 day process over again (beginning with step 2).

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