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Thursday, April 28, 2011

Amish Friendship Bread

Hi, I'm a little late posting this one!! I met Judi Tittle at the WEEC Sharathon this past March. We were both volunteering in various capacities. I noticed several mini loaves of a cinnamon-sugar bread in the kitchen. Turned out, they were gifts for the volunteers working the event, made by Judi.

I discovered later when visiting with her in the kitchen as we worked, that she got her first batch of starter from a friend at church. The friend had been giving them to everyone. It had even gotten to the point where she would leave them on the doorstep, ring the bell, and run for the car!! LOL Not everyone was glad to see that starter!!!

But Judi's starter was like that parable Jesus talked about where the seeds fell on good ground. A ministry opportunity took root the day Judi got hers. She has perfected the recipe to make the bread over the years, trying out several different ones, then sticking to the one she liked best.

I was one of the fortunate to get a BIG loaf to take home. I shared it...but I admit, I savored a bigger portion, and enjoyed it immensely over several days.

Judi tells me that she has sent starter to several states even!! Another fun story is one in which a little 3 year old girl tasted the delicious loaf and nicknamed it "Judi Bread." I love that!!

I will never think of it again as Amish Friendship Bread...Judi Bread has a warmer homier feel to it.

Amish Friendship Bread (Judi Bread)

The Initial Starter
1 cup sugar
1 cup flour
1 cup milk
Combine the ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar.

Stir every day for 17 days, using a plastic or wooden spoon.
On day 18, do nothing.
On day 19, 20, 21, stir.
On day 22, stir and add 1 cup milk, 1 cup flour, and 1 cup milk. Stir again.
On days 23, 24, 25, and 26, stir.
On day 27, add 1 cup flour, 1 cup milk, and 1 cup sugar. Stir, you should have about 4 cups of starter.

Give one cup to 2 friends, and keep the 2 remaining. Use one to make the bread, and use the other to keep the starter going.

Feeding the Starter
On the day you receive your starter, do nothing
Day 2-3-4-5: Stir with a wooden spoon once each of these days.
Day 6: Add one cup of flour, 1 cup sugar, and 1 cup of milk. Stir well.
Day 7-8-9: Stir with a wooden spoon once each day.
Day 10: Add 1 cup flour, 1 cup, sugar, 1 cup milk. Stir and pour into separate containers (1 cup per contaner) Keep one for yourself, and give 2 away. Make the bread with the remaining one.

(finally!! :-) Making the bread

To your starter add:
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

Mix well.

In a separate bowl combine:
2 c. flour
1 cup sugar
1-1/2 tsp. baking powder
2 heaping tsp. cinnamon
1/2 tsp. salt
1 cup nuts (opt.)
1 large box of instant vanilla pudding

Add dry ingredients to wet mixture. Stir well.

Mix together 1/2 c. sugar and 1 tsp. cinnamon. Grease loaf pans and coat them with a portion of the cinnamon sugar. Fill the loaves 2/3 full. Sprinkle cinnamon sugar on top.

Bake at 325 for 1 hour or until the loaves test done. Check large loaves at the 45 minute point. Mini loaves will bake in about 20-25 mins. (Inserting a tooth pick into the loaf with it coming out clean indicates doneness.)

Cool 10 minutes in the pan before turning out to cool completely

Recipe yields: 2 large loaves

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