bonny_kate: (Default)
This is the way I make my friendship bread . . . (for Angel and Charis, who wanted to know)


Amish Friendship Bread

Do NOT use any type of metal spoon or bowl for the mixing
Do NOT refrigerate the starter, even after day 6 when you add milk

Day 1: Do nothing
Day 2: mash the bag
Day 3: mash the bag
Day 4: mash the bag
Day 5: mash the bag
Day 6: add to the bag: 1 cup flour - 1 cup sugar - 1 cup milk . . . mash the bag
Day 7: mash the bag
Day 8: mash the bag
Day 9: mash the bag
Day 10: do the following:

- Pour entire contents of the bag into a NON-Metal bowl and add:
1 1/2 cups flour - 1 1/2 cups sugar - 1 1/2 cups milk
- measure out four batters of 1 cup each into four one-gallon Ziploc bags. Keep one starter for yourself, and give three to friends along with a copy of this recipe. Write "Day 1" on the outside of the ziploc bags with that days date.

NOTE: If you keep a starter for yourself, you will be baking every 10 days. Remember . . . Do not refrigerate or freeze the starter. Also, once you give it all away that's it, unless someone gives you a bag of starter again.

Baking Instructions

Preheat oven to 325 degrees F.

To the remaining batter in the bowl, add the following:
3 eggs
1/2 cup milk
1 cup oil
1/2 tsp Vanilla
1 cup sugar
2 cups Flour
2 tsp Cinnamon
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 large box vanilla instant pudding (5.1 oz box)

Grease 2 large loaf pans (ok to use metal) or 1 large and 2 small loaf pans.

In a different bowl, mix an additional 1/2 cup sugar and 1/2 tsp cinnamon. Dust the greased pans with the cinnamon/sugar mixture. Pour batter evenly into pans. Sprinkle remaining cinnamon/sugar mixture on top.

Bake 1 hour or until toothpick comes out clean. Cool until bread loosens evenly from the sides of the pan.


*Kate's Notes* This recipe requires that you use a starter, and I'm pretty sure that the starter recipe I posted last year should work, but I've never tried it myself.

If you get tired of making friendship bread every two weeks, you can either give away all your starters, or make basically a double batch. This makes a *lot* of bread. One batch is six small or two large loaf pans, a double batch is twelve small or four large loaf pans.

I usually add more cinnamon to the cinnamon sugar mix to coat the pans - about 1 rounded teaspoon to 1/2 cup sugar.

I do a two week instead of a ten day rotation, adding the flour, sugar and milk on day seven and then baking on day fourteen, but one of the great things about friendship bread is that it is fairly flexible, so you can go anywhere from a ten to a fourteen day rotation depending on when you want to bake.

You can add anything you like to friendship bread, and it will be terrific (just remember that it's a sweet / desert bread). I've added chocolate chips, craisins, carrots and craisins, butterscotch chips, pineapple, fruit cocktail, apple with extra cinnamon cloves and ginger, and pumpkin with chocolate chips. With pretty much all of those I just add about half to three fourths a cup of the chocolate chips / pineapple / apple to the small loaf pan, sprinkling it on top. It will sink to the bottom anyway. For things like carrots or extra spices, I mix it into the batter before pouring into the loaf pan (about 3/4 cup of batter to one small loaf pan).
bonny_kate: (Default)
I think I have learned something of patience in the last year.

About a year ago, I was also making friendship bread, and musing on patience. Friendship bread is unusual in our instant gratification culture, because it requires waiting for two weeks. There is no real way to hurry friendship bread. I found that I could only make friendship bread a few times, because I was impatient and tired of having to wait a week to make it. But this year I have found it much easier to wait. It is not that the desire is any less, but rather that I am content to take things in their proper time. That seems to be the key, to want something and yet be content to wait because to have it now would not be to have it in the proper time. I have learned that to have friendship bread, it is better to wait two weeks than to not have it at all. Patience is a hard virtue to learn, and I am still learning it. It has not been easy, waiting for indefinite periods of time to hear back about grad schools and jobs.

I think that having a church calendar has also helped. Part of the glory of Christmas is in Advent and the expectation of Christmas. Part of the glory of Easter is in the expectation of Lent; in waiting and expecting the coming of Easter. Waiting becomes not a nebulous thing, but a clear and definite expectation. Sometimes I can see the end, such as with friendship bread or Easter, and sometimes I must content myself to wait in the expectation that all things will be fulfilled in their proper time. It is harder to wait without seeing the end, such as the open ended nature that this job search has been, but I am getting better at it.
bonny_kate: (kaylee)
Well, the friendship bread has come 'round again, and after two weeks, I have lovely loaves of friendship bread in the oven. This batch is lovely and yeasty. I love the smell of yeast.
bonny_kate: (Default)
Finally I have time to type up the recipes . . . sorry it's taken so long.

Recipe:

Herman Starter

2 cups flour
2 cups warm water
1/4 cup sugar
1 package yeast


Mix in place or glass container. Let stand overnight, loosely covered. Treat, just as in bread and muffin recipe, feeding on the 7th and 14th days, etc. This recipe can be refrigerated, so if you don't use it on the 14th day, add 1 teaspoon sugar and keep up to 14 days more.


Friendship Bread
Day 1: The day you recieve starter. Keep mixture covered. Do not refrigerate. Stir mixture.
Days 2, 3, 4, 5, 6: Stir each day.
Day 7: Add 1 cup each of milk, sugar and flour. Stir mixture. Put in a large container and cover.
Day 8, 9, 10, 11, 12, 13: Stir each day.
Day 10: Add 1 cup each of milk, sugar, flour. Stir well.

Take out 3 cups of mixture and give 1 cup to each of 3 friends, along with a copy of the recipe. Add the following to what you have left.

2/3 cup oil
3 eggs
2 cups flour
1 cup sugar
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons soda


Beat until smooth. You may add apples, raisins, or nuts, etc. you may bake in either two loaf pans, a tube pan or a well greased bundt pan. Bake for 45 to 60 minutes at 350 degrees.


Kate's notes on the recipe:

You can put the starter in a large plastic ziploc bag if you prefer, and then you just mash the bag to mix it (day 14 you want to actually mix it in a mixing bowl). Also, putting the starter in a ziploc is great for giving it away.

If you get tired of making friendship bread every two weeks, you can either give away all your starters, or make basically a double batch.

I use the small loaf pans. It makes more that way. Also, I grease the pan and then shake a cinnamon / sugar mixture into it (1 tablespoon sugar to 1 teaspoon cinnamon). This makes the loaf pretty and helps it slide out later.

Make sure to cool the bread before trying to get it out of the pan, or it will stick.

You can add anything you want to the bread, just remember that it's a sweet bread. I've added chocolate chips, canned pumpkin and chocolate chips, shredded carrots and craisons, butterscotch chips, and various spices (usually a bit of nutmeg and ginger). With something like chocolate chips, I usually fill the pans about half full, then mix the chocolate chips into the remaining batter, otherwise the chocolate chips (or something kind of heavey like that) tend to sink to the bottom of the pan.
bonny_kate: (rose)
I have found that I am impatient. I am used to the instant nature of email, of the microwave, of transportation and so on. Well, perhaps not instant, but it is all very fast. But I didn't realize this until a few months ago when I made two batches of friendship bread.

If you do not know what friendship bread is, I shall give a short explanation. It is a sweet bread, made in small loaves, and is thick and moist (and very delicious). It is the type of bread that you can throw in dried cranberries, or chocolate chips, or toffee bits, and it will always turn out wonderful. But this marvelous bread takes two weeks to make.

Two weeks.

The first week or so you do nothing much besides mix the dough every day, and smell the wonderful yeasty scent drifting through the kitchen. Then you add various things, and for another week you watch the dough rise and mix it every day. Finally, after two weeks of smelling the dough, you bake the bread, and it is a wondrous thing. The question then becomes whether to make all the dough into bread, or save some for another two week process.

I do not have much of a point, except to say that in many ways I prefer to make cookies, which only take an hour, to friendship bread. I am impatient. Even when I really want friendship bread, it is much quicker to whip up a batch of cookies instead. I am fine with waiting, up to a point. I will patiently wait for cookies, even though it is an hour later, but two weeks seems so long.

I have been wondering at this as I wait to hear back from grad schools. I was patient to a point, but now I want to hear back this moment. I want to have patience without all the bother of waiting. I am, in a contradictory manner, impatient to learn patience. I surely cannot blame society for my vices, yet I think modern western society is in many ways opposed to patience. Buy it now. No waiting. Get a degree faster. Save more now. But many good things by their very nature take longer.

Please don't misunderstand me; I like microwaves, fast food, and instant messages. Not everything is better faster, though. Some things are better faster, and some things (such as microwave popcorn) are nearly as good, but some things (like friendship bread) take longer. I worry that this society assumes that microwave popcorn is essentially superior to friendship bread only because it is faster. I worry that this society is losing many good things that need patience, or time, like Dickens or virtues. And so I shall wait, trying to learn patience, and pondering the mystery that is friendship bread.

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Kate Saunders Britton

April 2017

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