About twenty years ago, I was given an unusual gift for Christmas - Amish Friendship Bread starter. Rather than follow the tradition of adding to the starter and passing it on, I made the bread (and thoroughly enjoyed it). After the bread was gone, I promptly forgot about the gift…until last year. Last year, I started researching, but had difficulty finding anything comparable to what was given to me. This year, I picked up the research again, and found something very similar to what I was looking for - and added to it for the personalized touch this type of gift requires. Twenty years ago, I was too young to appreciate and understand the significance of this simple and special gift. This year, I plan on making a few starters as Christmas gifts for friends who will likely have a deeper appreciation than I did all those years ago.
Whether or not the Friendship Bread starter tradition is Amish is a subject up for debate. I have yet to ask anyone who is Amish, and I no longer live in an area where I can easily ask - but at some point, I will do just that and follow up in my gift-giving plans accordingly. The seemingly most reasonable explanation of the tradition of the starter is that it was designed to triple a basic sourdough recipe and pass part of it to a few people who might not otherwise be able to afford sweet breads for their own families, or are otherwise downtrodden. It is a gift of kindness from the heart that is practical and delicious.
Another lovely aspect of this tradition is that it is a reminder of an older time, when various food and bread preparations took several days. In our age of instant gratification, this reminder is a gentle glimpse into a simpler time - and is a great way to share with our children that some of the best things in life are worth waiting for. I love baking bread - by hand and with a bread maker - but this is a different type of recipe. Even in the category of sourdough breads, which also require several days to prepare the starters, this particular starter is unique and very special.
The following recipe and subsequent instructions is the result of researching various websites and conversations with several friends. Variations can be found online, but this is the one that I’m presently working on to have ready by Christmas. My plan is to have a loaf of bread to accompany each starter gift.
Starter Recipe
Instructions
Note: Do not use metal spoons or electric mixers. This recipe is mixed manually, with a wooden or plastic spoon only.
Dissolve yeast in small amount of warm water. In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon ample sized bowl or jar (it WILL grow). Add the dissolved yeast and mix well. Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate).
This is Day 1 of the starter.
Day by Day
Day 1: The day you received or made the starter as indicated above. Do nothing more this day.
Days 2, 3, and 4: Using wooden or plastic spoon, stir mixture once each day.
Day 5: Add 1 cup each of flour, sugar and milk. Stir.
Days 6, 7, and 8: Using wooden or plastic spoon, stir mixture once each day.
Day 9: Do nothing.
Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir. Pour into three containers (1 cup each). Give two containers to friends along with this recipe. Keep one cup for yourself. (Recipe for bread to follow.)
Note: When giving away the starter, ensure that there is ventilation (i.e. small hole in top of jar). The starter expands during the continuing fermenting process, and gases must be allowed to escape. Without this ventilation, the gases build up and could cause the lid of the container to pop off.
The remaining starter that you keep for yourself can be used to start 10-day process over again when ready. It can be refrigerated up to two weeks, but must be brought to room temperature before either making the bread or starting the 10-day process. It can also be frozen in 1-cup measurements for later use. If frozen, the starter requires three hours at room temperature after fully thawing before use.
A few more tips…
As with most sourdough starters, use of metal is discouraged due to its interaction with the ingredients. When preparing the gift starter using mason jars (if that is what you choose to use), a small piece of saran or other plastic (like a sandwich bag) can be placed between the lid seal and the glass to prevent contact with metal. Of course, make sure that there are a couple of holes in the lid for ventilation.
Mason jars and other containers allow for a lot of creativity in gift-giving. Around the lid of the jar, I attach a card note with the recipe for the starter and a recipe for the bread - along with a loaf of the bread. As indicated previously, this is a very special gift. It is not difficult, nor is it expensive. It takes time, but is definitely worth the wait.
Friendship Bread
Ingredients:
- 1 cup Friendship Bread starter
- 1 cup oil
- 2 cups flour
- 1 cup sugar
- 1/2 cup milk
- 1 1/4 teaspoons baking powder
- 3 eggs
- 3 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Optional additional ingredients:
A variety of different ingredients can be added to the batter, such as raisins, chopped apples, candied fruit, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each). One or two of these may be added, if desired, to batter before baking.
Instructions:
In a mixing bowl, combine all ingredients. Pour batter into two well-greased and floured (or sugared) 9×5 bread pans. In a preheated 350 degree oven, bake for 40-45 minutes, or until inserted toothpick comes out clean.
Allow bread to cool for 20 minutes before removing from the pans. Remove the loaves from pan and allow to fully cool on a wire rack.
Enjoy!
(Image from eConnections)
