Amish Friendship Bread (Cont'd)-- Bake Day...

If I could rename this week in my world, it would definitely be called Friendship Week.♪٩(✿′ᗜ‵✿)۶♪  I could say this entire week has been a true testament of friendships. From expressing love & care to my dear friends, to friends pulling for me on a whim and seeing a friend in need and dropping everything without questions and go. Yes, I may have had my mind set or day planned on accomplishing some things, but to me, being there for a friend is always BY far the greater accomplishment! ♪(・∀・*)乂(*・∀・)ノAnd to end this high week on an even higher note-- baking Amish Friendship Bread after a ten-day do and wait process (see my post for more). Amish friendship bread is your basic sweetened quick-bread. What makes it unique is the cup of starter you add to the batter, which adds leavening and a bit of sourdough tang to the final bread. It is like a chain letter but a recipe that also creates starter kits you pass on to friends-- a recipe that keeps giving and spreading the love :). 

This was a perfect recipe to get my kids hands-on, making sure I spread out the ingredients, bowls and tools to give them lots of room to get right into it. I have to admit, I have a low threshold when it comes to mess and spillage, but when I organize properly with that anticipation in mind, I am able to relax and enjoy the experience with them more. Here is a photo gallery of my kids in action to coordinate the recipe steps, however I have included just the recipe text at the bottom of this post, so you can copy and paste onto a document and use it to pass on to friends.

Amish Friendship Bread

** DO NOT use any type of metal spoons or bowls for mixing. DO NOT refrigerate. If air gets into the bag, let it out.  It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag. Make sure the bag is dated!

Days 2, 3, 4, 5: Squish-squash-mush the bag and let any air out.

Squish and Squash and let the air out of the bag!

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Squish-squash-mush the bag.

Days 7, 8, 9: Squish-squash-mush the bag

Day 10: BAKING DAY! Mix and divide the starter as follows:

1. Pour entire contents of bag into large non-metal bowl.  

2. Add: 1-1/2 cup flour, 1-1/2 cup sugar, 1-1/2 cup milk. Mix Well.

3. Measure out 4 separate batches of the starter batter, 1 cup each, into four separate large ziplock bags. Keep one for yourself and give the other three to friends along with a copy of this recipe/instructions.

Three starter kits dropped off to three lovely neighbours :)

4. Pre-heat oven to 325F;
5. To the remaining batter in the bowl, add:
   - 3 eggs
   - 1 cup canola oil
   - 1/3 cup milk
   - 2 tsp. cinnamon
   - 1/2 tsp. vanilla
   - 1-1/2 tsp. baking powder
   - 1-1/2 tsp. baking soda
   - 1/2 tsp. salt
   - 2 cups flour
   - OPTIONAL: 1 large box instant vanilla pudding (or 2 small boxes)

Variation-- Add 1 cup chopped nuts, chocolate chips or raisins. You can also exchange the vanilla Pudding for chocolate pudding.

6. In a separate bowl, mix together
   - 1/4 cup sugar
   - 1/2 tsp. cinnamon

Grease or butter 2-- 8" x 4" loaf pans. Dust the greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.

We made one plain loaf and the other with chocolate chips.

Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

Slightly dense with a semi-dry texture, the flavour of cinnamon really makes this a satisfying bread. Perfect with a cup of coffee or tea.

NOTE: If the bag has not been passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when given to them. If you keep a starter bag for yourself, you will be baking every 10 days.

Here is the recipe on it's own for you to copy and paste:

-------------------------------------------

Amish Friendship Bread

** DO NOT use any type of metal spoons or bowls for mixing. DO NOT refrigerate. If air gets into the bag, let it out.  It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag. Make sure the bag is dated!

Days 2, 3, 4, 5: Squish-squash-mush the bag

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Squish-squash-mush the bag.

Days 7, 8, 9: Squish-squash-mush the bag

Day 10: BAKING DAY! Mix and divide the starter as follows:

1. Pour entire contents of bag into large non-metal bowl  

2. Add: 1-1/2 cup flour, 1-1/2 cup sugar, 1-1/2 cup milk. Mix Well.

3. Measure out 4 separate batches of the starter batter, 1 cup each, into four separate large ziplock bags. Keep one for yourself and give the other three to friends along with a copy of this recipe/instructions.

4. Pre-heat oven to 325 F;
5. To the remaining batter in the bowl, add:
   - 3 eggs
   - 1 cup canola oil
   - 1/3 cup milk
   - 2 tsp. cinnamon
   - 1/2 tsp. vanilla
   - 1-1/2 tsp. baking powder
   - 1-1/2 tsp. baking soda
   - 1/2 tsp. salt
   - 2 cups flour
   - OPTIONAL: 1 large box instant vanilla pudding (or 2 small boxes)

Variation-- Add 1 cup chopped nuts, chocolate chips or raisins. You can also exchange the vanilla Pudding for chocolate pudding.

6. In a separate bowl, mix together
   - 1/4 cup sugar
   - 1/2 tsp. cinnamon

Grease or butter 2-- 8" x 4" loaf pans. Dust the greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture. Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.