Friday, October 28, 2011



Amish Bread Recipe Ingredients :
  • 2 very ripe bananas, mashed
  • 1/3 cup vegetable oil, butter, or Crisco
  • 1 rounded cup all-purpose flour
  • 1/3 cup light brown or white sugar
  • 2 eggs
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon buttermilk powder (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons myer's rum or banana liqueur
  • 1/2 cup Amish Friendship Starter
  • 1/2 cup chopped pecans, walnuts, or macadamia nuts
Amish Bread Rrecipe Instructions
Preheat oven to 350°F.
Combine all ingredients. Turn out into a well greased and floured bread loaf pan, flattening the center slightly.
When a cake tester inserted in center comes out clean (about 50 minutes later) remove from oven. Allow to cool for 10 minutes and run a butter knife along side of pan to free cake. Remove from pan and spread butter on the top of cake, if desired.

Saturday, October 15, 2011



Amish Bread Recipe Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla (or other) extract
  • 1 cup Amish Friendship Bread Starter
  • 2/3 cup corn or vegetable oil
  • 2 cups mashed banana or chopped apples, peaches or pineapple
Amish Bread Recipe Instructions
Note: If using apple filling, add 1 teaspoon cinnamon and 1/4 teaspoon ginger. Maple sugar, butter rum and walnut extract/flavorings are also complementary with apples or banana s, while coconut rum works well with pineapple.

Preheat oven to 350F.

Grease and flour two bread loaf pans. Combine all ingredients, being careful not to overmix.

Bake for 50-60 minutes, or until cake tester inserted into center comes out clean.

Brush top of loaves with melted butter and sprinkle with confectioner's sugar when removed from oven, if desired.

Saturday, October 8, 2011


Starting from scratch, it takes 27 days before you can bake. From there on - your starter is ready to bake every 10 days (or see suggestion following and bake manageable amounts every 5 days or so).
Amish Bread Recipe Ingredients
  • 2/3 c. sugar
  • 2/3 c. milk
  • 2/3 c. flour
Amish Bread Recipe Instructions
Combine ingredients in large, airtight container. Store at room temperature; do not refrigerate.

Stir starter with WOODEN SPOON every day for 17 days. On day 18, do nothing.

On days 19, 20 and 21, stir. On day 22 stir with wooden spoon and add: (Blend before adding)

1 c. flour
1 c. sugar
1 c. milk

On days 23, 24, 25 and 26, stir. On day 27, add:

1 c. flour
1 c. sugar
1 c. milk

Take out 1 cup three times. Give 1 cup each to 2 friends and keep 1 remaining cup to bake up and save 1 cup as starter for your next batch.

Friends can either make up bread the day they receive the starter or they can join in on the fun.

Sunday, October 2, 2011

Amish White Bread

Amish White Bread
Amish Bread Recipe Ingredients
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour
Amish Bread Recipe Instructions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.