Amish Friendship Bread 1965 Recipe

How to Make Amish Friendship Bread 1965

1. **Prepare the Starter (if you don't have one from a friend):**
2. In a large glass bowl, combine 1 cup warm water (105-115°F), 1 teaspoon active dry yeast, and 1 cup all-purpose flour.
3. Mix thoroughly until well combined.
4. Leave uncovered at room temperature for 24 hours.
5. Repeat steps 2 and 3 for 4 days, stirring well each day with a wooden spoon. Do not refrigerate.
6. **Day 5: Feed the Starter**
7. Stir in 1 cup milk, 1 cup all-purpose flour, and 1 cup granulated sugar.
8. Repeat this feeding process on Day 9.
9. **Day 12: Share the Starter & Prepare for Baking**
10. Divide the starter into four 1-cup portions.
11. Give three portions to friends! Keep one portion for yourself to make bread now and to start another starter for future use.
12. For your reserved starter, add 1 teaspoon granulated sugar, stir well, and store it in a jar in the refrigerator. Date it! Remember to feed and refresh this every 10 days (see steps 17-19 below).
13. **Every 10 days (for maintaining your starter):**
14. Remove the starter from the refrigerator and transfer it to a bowl.
15. Add 1 cup milk, 1 cup all-purpose flour, and 1 cup granulated sugar. Stir well.
16. Leave uncovered at room temperature for 2 days, then either bake bread or share with friends and reserve for future use.
17. **Making the Cinnamon Bread:**
18. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
19. In a medium bowl, combine 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1/2 cup chopped walnuts (optional).
20. In a large bowl, beat together 1 cup starter, 2 large eggs, and 1/2 cup vegetable oil.
21. Add 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon vanilla extract, and 2 cups all-purpose flour to the wet ingredients.
22. Mix until just combined.
23. Pour half the batter into the prepared loaf pan.
24. Sprinkle with half the cinnamon-sugar-walnut topping.
25. Top with the remaining batter, and sprinkle with the rest of the topping.
26. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean, and the top is golden brown.