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Friendship Bread
May. 2nd, 2008 06:21 pmFinally 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.
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.