Amish Friendship Cinnamon Bread
Amish Friendship Bread is a cherished recipe that brings people together through the gift of starter. This delightful cinnamon bread can be baked or shared with friends, following a unique fermentation process that creates a soft and flavorful loaf. Beginning with a simple mixture of flour, water, and yeast, you nurture this starter for over ten days before transforming it into a delectably sweet bread infused with cinnamon, oats, and your choice of nuts. Each loaf is an invitation to share joy and warmth, making it the perfect treat for gatherings or as a personal indulgence.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Unbleached all-purpose flour
4 cups (divided use)
Warm water
2 cups (for starter)
Active dry yeast
1/4 ounce (for starter)
Whole milk
2 cups (for starter and batter)
Granulated sugar
5 cups (divided)
Large eggs
3 (beaten)
Vegetable oil
2/3 cup (for batter)
Baking soda
2 teaspoons (for batter)
Salt
1/2 teaspoon (for batter)
Melted butter
1/3 cup (for batter)
Light brown sugar
1/2 cup (for topping)
Quick-cooking oats
1/2 cup (for topping)
Chopped pecans or walnuts
1 cup (for topping)
Ground cinnamon
1 1/2 teaspoons (for topping)
Instructions
1
Day 1: In a glass bowl, combine 2 cups of unbleached all-purpose flour, 2 cups of warm water, and 1/4 ounce of active dry yeast. Mix thoroughly and leave uncovered on the counter, avoiding refrigeration.
2
Days 2-4: Stir the mixture with a wooden spoon each day. This helps to aerate the mixture and support fermentation.
3
Day 5: Feed the starter by adding 1 cup of whole milk, 1 cup of unbleached all-purpose flour, and 1 cup of granulated sugar. Stir well.
4
Days 6-8: Continue to stir the starter daily with a wooden spoon.
5
Day 9: Repeat the feeding process by adding another 1 cup of whole milk, 1 cup of unbleached all-purpose flour, and 1 cup of granulated sugar. Stir well.
6
Days 10-11: Stir the starter daily.
7
Day 12: Transfer 1 cup of the starter into four glass jars with lids. Keep one jar for immediate use and distribute the other two to friends. For the fourth jar, add 1 teaspoon of sugar, label it with the date, and refrigerate. This sugar will keep the starter alive.
8
Every 10 days: Take the refrigerated starter out and transfer it to a bowl. Feed it with 1 cup of whole milk, 1 cup of granulated sugar, and 1 cup of unbleached all-purpose flour, mixing well. Leave it uncovered at room temperature for 2 days.
9
To bake the bread: Preheat your oven to 350°F (175°C). In a large bowl, beat together the prepared starter, 3 large eggs, and 2/3 cup vegetable oil until well combined. Stir in the remaining ingredients: 2 cups of unbleached all-purpose flour, 2 cups of granulated sugar, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1/3 cup of melted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup quick-cooking oats, 1 cup of chopped pecans (or walnuts), and 1 1/2 teaspoons of ground cinnamon. Mix until just combined.
10
Pour half of the batter into a greased loaf pan, then sprinkle half of the topping mixture (sugar, oats, nuts, and cinnamon) over it. Add the remaining batter, followed by the rest of the topping mixture. Bake for 35 to 40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out with just a few crumbs.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Amish Friendship Bread?
Amish Friendship Bread is a cherished recipe involving a unique fermentation process where a starter is nurtured over ten days and then shared with friends.
How do I begin the Amish Friendship Bread starter?
On Day 1, combine 2 cups of unbleached all-purpose flour, 2 cups of warm water, and 1/4 ounce of active dry yeast in a glass bowl.
Should I refrigerate the starter initially?
No, the starter should be left uncovered on the counter and not refrigerated during the initial fermentation process.
What should I use to stir the starter?
You should use a wooden spoon to stir the mixture each day.
Why is it necessary to stir the starter daily?
Daily stirring helps to aerate the mixture and supports the fermentation process.
What do I do with the starter on Days 2 through 4?
Simply stir the mixture daily with a wooden spoon.
How do I feed the starter on Day 5?
Feed the starter by adding 1 cup of whole milk, 1 cup of unbleached all-purpose flour, and 1 cup of granulated sugar.
What happens on Days 6 through 8?
Continue to stir the starter once daily with a wooden spoon.
When is the second feeding scheduled?
The second feeding occurs on Day 9.
What are the ingredients for the Day 9 feeding?
Add 1 cup of whole milk, 1 cup of unbleached all-purpose flour, and 1 cup of granulated sugar.
What is done with the starter on Day 12?
Transfer 1 cup of starter into four separate glass jars.
How many jars of starter should I give away?
The recipe suggests distributing two of the jars to friends.
How do I keep the starter alive for the future?
In the fourth jar, add 1 teaspoon of sugar, label it with the date, and refrigerate it.
How often should I feed the refrigerated starter?
Take the refrigerated starter out every 10 days to feed it.
What is the feeding process for the refrigerated starter?
Feed it with 1 cup milk, 1 cup sugar, and 1 cup flour, then leave it uncovered at room temperature for 2 days.
What is the preheat temperature for baking the bread?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What wet ingredients are beaten into the starter for baking?
Beat in 3 large eggs and 2/3 cup of vegetable oil.
What type of flour is recommended for this recipe?
Unbleached all-purpose flour is recommended.
How much baking soda is required?
The recipe calls for 2 teaspoons of baking soda.
What ingredients are used in the topping mixture?
The topping includes granulated sugar, light brown sugar, quick-cooking oats, chopped pecans or walnuts, and ground cinnamon.
Which nuts can I use in the bread?
You can use either chopped pecans or walnuts.
How is the batter layered in the pan?
Pour half the batter, sprinkle half the topping, add the remaining batter, and finish with the rest of the topping.
How long does the bread take to bake?
The bread should bake for 35 to 40 minutes.
How can I tell if the bread is finished baking?
The bread is done when it is golden brown and a toothpick inserted into the center comes out with just a few crumbs.
How much cinnamon is used in the recipe?
The recipe uses 1.5 teaspoons of ground cinnamon.
What type of oats should I use?
Use quick-cooking oats for the topping.
Is butter included in the bread batter?
Yes, 1/3 cup of melted butter is stirred into the mixture.
What amount of vegetable oil is needed?
The recipe requires 2/3 cup of vegetable oil.
How much total granulated sugar is used in the entire recipe?
The recipe uses a total of 5 cups of granulated sugar divided across different stages.
What size of eggs should be used?
The recipe specifies using 3 large eggs.