Amish Friendship Bread.
In a GLASS or PLASTIC bowl (this step is VERY
important. You don't want to use anything metal when mixing this recipe up
which also means mix with a plastic spoon, rubber spatula, or my favorite a
silicone whisk) mix:1 package active dry yeast
1 cup milk
1 cup flour
1 cup sugar
Pour into a large plastic zip top baggie and label with the date. Place it on your counter- don't worry it will be ok! You've completed day one!
Day 1: Do Nothing.
Day 2: Mush the bag and let the air out
Day 3: Mush the bag and let the air out
Day 4: Mush the bag and let the air out
Day 5: Mush the bag and let the air out
Day 2: Mush the bag and let the air out
Day 3: Mush the bag and let the air out
Day 4: Mush the bag and let the air out
Day 5: Mush the bag and let the air out
Day 6: Add
to the bag 1 Cup flour, 1 cup sugar and 1 cup milk. I mix these up on a bowl
again (remember NO METAL!) and I have Mr. Bacon help me pour it into the
baggie. You don't need a second set of hands, but it does help! Mush the bag
and let the air out.
Day 7: Mush the bag and let the air out
Day 8: Mush the bag and let the air out
Day 9: Mush the bag and let the air out
Day 10: Mix and divide starter as follows. Pour the entire contents of the bag into a non metal bowl. Add 1 1/2 Cups Flour, 1 1/2 Cups Sugar, and 1 1/2 Cups Milk and mix well.
If you'd like to share the starters with friends, measure 1 Cup Batter into 4 gallon size zip lock bags. Keep one for yourself and give the other 3 to friends along with a copy of the recipe. You will end up with 5 batches of bread (4 bags and 1 in the bowl)
Day 8: Mush the bag and let the air out
Day 9: Mush the bag and let the air out
Day 10: Mix and divide starter as follows. Pour the entire contents of the bag into a non metal bowl. Add 1 1/2 Cups Flour, 1 1/2 Cups Sugar, and 1 1/2 Cups Milk and mix well.
If you'd like to share the starters with friends, measure 1 Cup Batter into 4 gallon size zip lock bags. Keep one for yourself and give the other 3 to friends along with a copy of the recipe. You will end up with 5 batches of bread (4 bags and 1 in the bowl)
Now you are ready to add the rest of the ingredients and
bake the bread! One thing I love about this recipe is that there are so many
ways you can make it. Today I made Regular (vanilla), Pumpkin spice, Chocolate
peanut butter & lemon poppy seed.
Preheat your oven to 350 degrees. Place about 1 3/4 cups
batter in the bowl - remember no metal spoons or whisk- use only plastic or
wood for this!
Add:
3 eggs- beaten in a separate bowl before adding
1/2 cup milk
1 cup oil (you can make this healthier by doing 1/2 oil & 1/2 applesauce or all applesauce!)
1/2 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 cup sugar
1 large box instant vanilla pudding (or 2 small boxes)
2 tsp cinnamon
2 cups flour
*If using Self - Rising Flour omit soda, salt and baking powder.
3 eggs- beaten in a separate bowl before adding
1/2 cup milk
1 cup oil (you can make this healthier by doing 1/2 oil & 1/2 applesauce or all applesauce!)
1/2 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 cup sugar
1 large box instant vanilla pudding (or 2 small boxes)
2 tsp cinnamon
2 cups flour
*If using Self - Rising Flour omit soda, salt and baking powder.
All ready
for the oven!
Grease two large loaf pans or one 9x13 inch pan.
You can also make muffins with the mix. One batch will make over 4 dozen mini
muffins or over 24 regular muffins. I say over because I don't have more than 2
muffin pans and I usually take the left over batter and bake it in a ramekin
dish in the oven. The kids love these special 'mini' loafs! Bake 350 for one
hour for loafs, 15-18 minutes for mini muffins or 20-25 minutes for regular
muffins, or until a toothpick placed in the center of the loaf comes back out
clean
Amish
Friendship Bread variations
Here are some variations you can use that came with my
recipe that was handed down to be by a friend. Feel free to make your own
flavors too. You really can't go wrong with this bread.
Pumpkin:
Add 1 box pumpkin spice pudding and 1 vanilla instead of just the vanilla or two pumpkin spice pudding mix. I add in 1/2-1 tsp of pumpkin pie spice to this too!
Chocolate Bread:
Use the basic mix recipe except use Chocolate Pudding instead of Vanilla make sure to add the 2 tsp cinnamon it really makes the bread taste the best.
Peanut Butter Cup:
Used basic mix recipe, except use Chocolate pudding instead of Vanilla. Omit the 2 tsp cinnamon in the batter. Add 4 Tablespoons creamy peanut butter to the batter and one bag Reese's peanut butter chips. I didn't have the peanut butter chips this time, but it still tastes great without them.
Cherry Cheese Cake or Strawberry Cheese:
I used the basic mix, omitted the cinnamon and used two small boxes of cheese cake pudding instead of the vanilla. I added a small pack of cream cheese or 1/2 large pack (3-4oz softened) and 1/4 cup more milk. You also need a can of Cherry or Strawberry pie filling. After putting the batter into the pans dab teaspoons of cherries on top of them and swirl around with spoon to mix in the cherries. Cook at 325 until dark golden brown.
Cinnamon Struesel:
Before I start the Amish bread I get my pans ready and make the streusel 1 stick butter or margarine at room temp. 2/3 C – 1 cup packed brown sugar 2/3 C – 1 cup flour cinnamon - as much as you like. Put the ingredients together. (1 C chopped pecans are optional.) This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1C each.
Make your Amish bread according to directions. Use French Vanilla pudding or Vanilla Pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny - sort of a heavy batter.) Top with 1/2 C streusel, remaining batter and remaining streusel.
Banana Nut Bread:
Use the basic mix with 1 cups of walnuts or pecans , 2 large mashed bananas and 1 large box of banana cream pudding instead of vanilla pudding.
Lemon Bread:
Substitute lemon pudding mix and use 1 tsp almond extract instead of vanilla, omit the cinnamon. You can add in 2 tsp poppy seeds to the mix.
Butterscotch Bread:
Add 1 Large box of butterscotch pudding and 1 1/2 cups of butterscotch chips. Omit cinnamon.
proceed with recipe.
Apple Cinnamon Bread:
Make the streusel 1 stick butter or margarine at room temp. 2/3 C – 1 cup packed brown sugar2/3 C – 1 cup flour cinnamon - as much as you like Put the ingredients together. (1 C chopped pecans are optional.) This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1C each. Make your Amish bread according to directions. Use Vanilla or French Vanilla pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny - sort of a heavy batter.) Add 1 can apple pie filling evenly throughout the each loaf. Top each loaf with remaining batter and the Add streusel topping last, bake as directed.
Orange Pecan:
Use Orange extract (I use about 4 Tsp). You can also add 1/3 c. of orange juice and use only 2/3 c. of the oil. I have also used Orange Zest as well and then use the juice of the orange instead of juice. I have used chopped pecans and have also done it with toasted Almonds as well.
Tropical paradise:
Replace vanilla pudding with cheesecake pudding. Add 1 small can of mandarin oranges and
1 small can of crushed pineapple (I mix the oranges and pineapple together to equal about 1/2-3/4 c. of fruit) Add:
1/4 c. coconut
1/2 c. white chocolate chips
1/2 c. Chopped macadamia nuts (optional)
This bread is so moist you have to cook it a little longer than usual.
German Chocolate:
I use the chocolate pudding instead of vanilla. Take a can of German Chocolate frosting and cut it into the pans using a knife. This takes a little longer to bake as well.
So how do I keep all these yummy treats from going bad? My second favorite kitchen gadget, my food saver! My model has a button that I can stop the suction of air and just seal the bag half way through which makes it so I can't squish the breads. They freeze very well this way. Don't have a food saver? No problem, you can wrap the bread in plastic wrap and tin foil or freezer paper.
Pumpkin:
Add 1 box pumpkin spice pudding and 1 vanilla instead of just the vanilla or two pumpkin spice pudding mix. I add in 1/2-1 tsp of pumpkin pie spice to this too!
Chocolate Bread:
Use the basic mix recipe except use Chocolate Pudding instead of Vanilla make sure to add the 2 tsp cinnamon it really makes the bread taste the best.
Peanut Butter Cup:
Used basic mix recipe, except use Chocolate pudding instead of Vanilla. Omit the 2 tsp cinnamon in the batter. Add 4 Tablespoons creamy peanut butter to the batter and one bag Reese's peanut butter chips. I didn't have the peanut butter chips this time, but it still tastes great without them.
Cherry Cheese Cake or Strawberry Cheese:
I used the basic mix, omitted the cinnamon and used two small boxes of cheese cake pudding instead of the vanilla. I added a small pack of cream cheese or 1/2 large pack (3-4oz softened) and 1/4 cup more milk. You also need a can of Cherry or Strawberry pie filling. After putting the batter into the pans dab teaspoons of cherries on top of them and swirl around with spoon to mix in the cherries. Cook at 325 until dark golden brown.
Cinnamon Struesel:
Before I start the Amish bread I get my pans ready and make the streusel 1 stick butter or margarine at room temp. 2/3 C – 1 cup packed brown sugar 2/3 C – 1 cup flour cinnamon - as much as you like. Put the ingredients together. (1 C chopped pecans are optional.) This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1C each.
Make your Amish bread according to directions. Use French Vanilla pudding or Vanilla Pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny - sort of a heavy batter.) Top with 1/2 C streusel, remaining batter and remaining streusel.
Banana Nut Bread:
Use the basic mix with 1 cups of walnuts or pecans , 2 large mashed bananas and 1 large box of banana cream pudding instead of vanilla pudding.
Lemon Bread:
Substitute lemon pudding mix and use 1 tsp almond extract instead of vanilla, omit the cinnamon. You can add in 2 tsp poppy seeds to the mix.
Butterscotch Bread:
Add 1 Large box of butterscotch pudding and 1 1/2 cups of butterscotch chips. Omit cinnamon.
proceed with recipe.
Apple Cinnamon Bread:
Make the streusel 1 stick butter or margarine at room temp. 2/3 C – 1 cup packed brown sugar2/3 C – 1 cup flour cinnamon - as much as you like Put the ingredients together. (1 C chopped pecans are optional.) This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1C each. Make your Amish bread according to directions. Use Vanilla or French Vanilla pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny - sort of a heavy batter.) Add 1 can apple pie filling evenly throughout the each loaf. Top each loaf with remaining batter and the Add streusel topping last, bake as directed.
Orange Pecan:
Use Orange extract (I use about 4 Tsp). You can also add 1/3 c. of orange juice and use only 2/3 c. of the oil. I have also used Orange Zest as well and then use the juice of the orange instead of juice. I have used chopped pecans and have also done it with toasted Almonds as well.
Tropical paradise:
Replace vanilla pudding with cheesecake pudding. Add 1 small can of mandarin oranges and
1 small can of crushed pineapple (I mix the oranges and pineapple together to equal about 1/2-3/4 c. of fruit) Add:
1/4 c. coconut
1/2 c. white chocolate chips
1/2 c. Chopped macadamia nuts (optional)
This bread is so moist you have to cook it a little longer than usual.
German Chocolate:
I use the chocolate pudding instead of vanilla. Take a can of German Chocolate frosting and cut it into the pans using a knife. This takes a little longer to bake as well.
So how do I keep all these yummy treats from going bad? My second favorite kitchen gadget, my food saver! My model has a button that I can stop the suction of air and just seal the bag half way through which makes it so I can't squish the breads. They freeze very well this way. Don't have a food saver? No problem, you can wrap the bread in plastic wrap and tin foil or freezer paper.
Baked Fried Chicken
Place
thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30
min.
Mix
in a Gallon Size Ziploc or Large Bowl:
1/2 tsp.
Salt
1 T Season
All
3/4 tsp
Pepper
1 c.
Flour
2 tsp.
Paprika
Preheat
oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a
9x13 pan. Melt butter in pre-heated oven.
Spread
melted butter around the bottom of the pan. Lightly spray the pan, if needed,
to make sure that there are no dry spots.
Shake
excess milk off of chicken and completely coat each piece with the seasoning
mix. You can either shake the chicken in the bag, until coated, or dip each
piece in the bowl until coated.
Place each
piece of chicken in the pan.
Cook for
20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or
until cooked through.
Pecan Pie Cheesecake
Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract
Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
**Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract
Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
**Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
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