The Amish Friendship Bread is famous for its unique tradition of sharing—a small portion of the starter is passed on to friends, continuing the bread-baking chain. However, this recipe skips the starter exchange entirely, allowing you to enjoy this delicious, slightly sweet bread without the waiting game. This method uses a simple, direct approach to achieve the same wonderful results.
What is Amish Friendship Bread?
Amish Friendship Bread is a sweet, slightly tangy bread known for its unique texture and the tradition surrounding its propagation. The starter, a mixture of flour, sugar, and yeast, is passed on to friends, symbolizing friendship and community. This recipe offers the delightful taste without the need for a pre-existing starter.
Ingredients You'll Need:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 package active dry yeast (2 ¼ teaspoons)
- 1 cup milk (warm, not hot)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raisins (optional)
- 1 cup chopped nuts (optional)
Instructions:
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast. Ensure the yeast is fresh for optimal results.
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Add Wet Ingredients: Add the warm milk, oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Don't overmix; a few lumps are okay.
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Incorporate Mix-ins (Optional): Gently fold in the raisins and/or nuts if using.
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Rise: Pour the batter into a greased 9x13 inch baking pan. Cover the pan with plastic wrap and let the batter rise in a warm place for approximately 1-1.5 hours, or until doubled in size. The rising time can vary depending on the temperature of your environment.
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Bake: Preheat your oven to 350°F (175°C). Bake the bread for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success:
- Warm Milk is Key: The milk should be warm to activate the yeast. Too hot will kill the yeast; too cold will slow down the rising process. Aim for lukewarm—around 105-115°F (40-46°C).
- Don't Overmix: Overmixing can develop the gluten too much, resulting in a tough bread. Mix just until the ingredients are combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the bread is fully baked. If it comes out clean, it's ready.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
Frequently Asked Questions (FAQs):
Can I use a different type of flour?
While all-purpose flour works best in this recipe, you can experiment with bread flour for a slightly chewier texture. However, keep in mind that the rising time might be affected.
What if my bread doesn't rise?
Several factors can affect rising. Ensure your yeast is fresh, the milk is the correct temperature, and the environment is warm enough. A draft or cold kitchen can hinder the rising process.
Can I add other fruits or nuts?
Absolutely! Feel free to experiment with different dried fruits, such as cranberries or chopped apricots, or nuts like pecans or walnuts.
How long does the baked bread last?
The bread will last for about 3 days at room temperature when stored in an airtight container. Freezing is a great option for longer storage.
This recipe provides a straightforward method for enjoying the deliciousness of Amish Friendship Bread without the need for a starter. Enjoy the baking process and the delicious results!
