Amish Friendship Bread is a traditional recipe originating from the Amish community in the United States, known for its simplicity and the special way it is shared and passed down among families and friends. This bread is famous for its soft texture and unique flavor, a result of using homemade sourdough starter that is cultivated and fed over several days. In different Latin American countries, this bread may be known with variations similar to homemade bread or sourdough bread, although Amish Friendship Bread stands out for its particular fermentation process and the tradition of sharing the starter, symbolizing friendship and unity.
The process of making the sourdough starter, which is the base of this recipe, is an art in itself that requires patience and dedication. This starter not only ferments the flour and milk but also represents a bond that is passed from person to person, strengthening social and cultural ties. In some regions, this type of bread may be compared to the "sourdough bread" that is traditionally prepared, although Amish Friendship Bread is unique for its origin and symbolic nature.
How to Prepare Amish Friendship Bread and Sourdough Starter
Place one cup of sugar, milk, and flour in a large glass or plastic bowl.
Cover lightly with plastic wrap and leave on your countertop at room temperature.
Stir with a wooden spoon every day for 17 days.
On day 18, do nothing.
On days 19, 20, and 21, stir.
On day 22, add 1 cup of sugar, 1 cup of milk, and 1 cup of flour, and stir again.
On days 23, 24, 25, and 26, stir.
On day 27, add 1 cup of milk, 1 cup of flour, and 1 cup of sugar and stir.
It is now ready to use for making bread.
Give away two cups of the starter to two friends, use one to make the bread, and keep one to maintain the starter.
When you give away a cup of the starter, provide these instructions to keep it active: do not refrigerate.
Do not use a metal spoon or bowl.
Do not cover tightly; cover lightly with plastic wrap.
Amish Friendship Bread: mix oil, eggs, and vanilla with the starter mixture.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
Add to the liquid mixture and stir well.
Pour into two well-greased 9x5 inch large loaf pans, or a bundt pan, that have been dusted with a mixture of cinnamon, sugar, and flour.
Sprinkle more cinnamon and sugar on top of the unbaked loaves.
Bake at 325°F for one hour or until done.
