Friendship Bread
Starter recipes for Friendship Bread.
When the weather turns to crisp, fall days, the requests for friendship bread start coming in. Friendship bread uses a homemade yeast starter, and lots of you like to make this in the fall, when the “busyness” of summer yard work slows down. Now these “breads” are sweet and taste like a quick bread. If you want them even more cake-like, sprinkle the top of the batter with a mixture of sugar and cinnamon. I use loaf pans to bake but have been told that a Bundt pan works well, too. Just add a bit more baking time. This is a fun project for kids, as they get to see some food chemistry working here. It takes a day or even more, but soon the yeast starts its magic fermentation process, making the starter bubble up. And yes, it does have a yeasty aroma and yes, it’s safe, food wise, to leave it on the counter for the 10 day span it takes to work. I’ve even used it in 9 or 11 days and it was still good. So you have some leeway here. It’s called “Friendship Bread” because you share the starter with friends, who then share it with more folks, etc.
Friendship bread yeast starter
Leave this on the counter, don’t refrigerate. I put this in a large
bowl, covered lightly with plastic wrap. Several readers have said they
have success putting this in a 2 gallon size baggie. If you do this, instead
of stirring with spoon, squeeze the bag. Dry yeast usually comes in a packet
of three. Use one of the packets. If you buy the yeast in a jar, use 2-1/4
teaspoons. Don’t use rapid rise or fast yeast. Just use the regular
yeast.
Day one for starter:
Stir together 1 cup each flour, sugar and milk plus 1 envelope dry yeast
Days 2 through 5: stir with spoon
Day 6: add 1 cup flour, 1 cup sugar, 1 cup milk
Days 7 through 9: stir with spoon
Day 10: add 1 cup flour, 1 cup sugar, 1 cup milk. Stir and put 1 cup mixture
into 3 separate containers. Give two away and use the last as your new starter.
You should have some left in the bowl to make a cake right away.
FRIENDSHIP BREAD #l:
With what’s left in the bowl, beat in the following:
2/3 cup oil
3 eggs
1 cup sugar
2 teaspoons cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
If you want, you can throw in a handful of raisins, chopped fresh fruit,
nuts, etc. Pour into two sprayed and sugared loaf pans (sprinkle sugar in
the pans on the bottoms and sides and dump out excess). Or mix in a bit
of cinnamon with the sugar. Bake at 350 for 50-55 minutes. Cool 10 minutes
before removing from pan.
FRIENDSHIP BREAD #2
Because of the pudding in the batter, this is sweeter.
With what’s left in the bowl, beat in the following:
3 eggs
1 cup oil
1/2 cup milk
1 teaspoon vanilla
In a separate bowl, stir together and then beat with egg mixture:
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (opt)
1 large box instant vanilla pudding (5 oz approx)
1 cup sugar
2 teaspoons cinnamon or more
Follow directions above for preparing pans. Bake at 325 for 50-60 minutes.
Enjoy these recipes for Friendship Bread.
©2006-2010 Rita Heikenfeld and AboutEating.com
