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Bushman
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Posted 2:59 pm, 10/30/2008
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Friendship Bread (Original Starter Recipe)
1 package active dry yeast 2 1/2 cups warm water 2 cups sifted flour
1 Tbsp sugar
Dissolve yeast in 1/2 cup of the warm water in a deep glass
or plastic container. Stir in remaining warm water, flour
and sugar. Beat until smooth. Cover with loose fitting
cover. DO NOT REFRIGERATE! The starter requires 10 days for
fermentation as follows:
DAYS 1, 2, 3 and 4: Stir batter
DAY 5. Add 1 cup each milk, flour, sugar and stir
DAYS 6, 7, and 8: Stir batter each day
DAY 10:Add 1 cup each flour, sugar, milk; stir.
The batter is ready to use.
This makes 3 cups batter to use in the recipes. If you want
to you may pout 1 cup batter each into 3 containers and give
1 or 2 away.
Save 1 cup to begin process all over again OR you can use
all 3 cups batter for the recipes at 1 time and when you
want to bake these again just start the starter again.
OR use the other cup of batter to make the bread or cake.
Amish Friendship Bread Instructions
Keep at room temperature Use a glass container. Do not use
a metal spoon (use a wooden one) Do not refrigerate. Use
only plain (non-rising) flour.
Day 1 The day you get your starter, do nothing
Day 2 Stir with a wooden spoon
Day 3 Stir with a wooden spoon
Day 4 Stir with a wooden spoon
Day 5 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir
Day 6 Stir with a wooden spoon
Day 7 Stir with a wooden spoon
Day 8 Stir with a wooden spoon
Day 9 Stir with a wooden spoon
Day 10 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.
Get three glass containers and put one cup of mixture in
each container, Give a copy of these instructions and a cup
of starter to 3 friends. To remaining batch add 2/3 cup
oil, 3 eggs, 1 tsp vanilla, 2 cups flour, 1 cup sugar, 1 tsp
cinnamon, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda,
and 1/2 tsp salt. Pour into 2 well greased and sugared loaf
pans, or 1 bundt pan. Top with anything you like such as,
sliced apples, dried or candied fruit, nuts, coconut, etc.
or leave plain Bake at 350 degrees F for 40 to 50 minutes.
(Check after 30 minutes.) COOL 10 MINUTES BEFORE REMOVING
FROM PAN. Slice and serve.
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Dragonfly
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Posted 1:25 pm, 10/30/2008
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I have a recipe for a 30 day cake that my sister makes. I'll try to find it and post it for you.
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nannie7
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Posted 12:25 pm, 10/30/2008
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Thanks Naturalman,I will try it sounds good,but it still isnt the one im looking for 
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NaturalMan
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Posted 9:55 pm, 10/29/2008
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AMISH FRIENDSHIP CAKE
1 pkg. dry yeast
1 c. milk
1 c. flour
1 c. sugar
In a glass bowl using a non-metal spoon, stir 1 package dry yeast into 1 cup milk. Add 1 cup flour and 1 cup sugar, stirring until smooth. Cover loosely and place on kitchen counter. Do Not Refrigerate Starter. Count this as day 1. Day 2, 3 and 4 stir mixture. Day 5 add 1 cup sugar, 1 cup milk and 1 cup flour to starter mixture, stirring until smooth. Days 6, 7, 8 and 9 stir mixture. Day 10 add 1 cup sugar, 1 cup milk and 1 cup flour to starter mixture. Starter is now ready to be used to make cake and give to friends.
AMISH FRIENDSHIP CAKE:
1 1/3 c. starter
2/3 c. vegetable oil
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1 c. sugar
3 eggs
1 tsp. salt
2 c. flour
2 tsp. baking powder
1 c. chopped nuts
1 c. chopped apple
1 c. raisins
In a large bowl mix 1 1/3 cups starter with oil, soda, cinnamon, sugar, eggs, salt, flour and baking powder. Beat well until smooth. Fold in nuts, apple and raisins. Bake at 350 degrees in a greased and floured tube pan for 50 minutes. Cool 10 minutes and remove from pan. Remaining starter can be divided into 1 1/3 cup portions and given to friends.
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NaturalMan
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Posted 9:55 pm, 10/29/2008
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AMISH FRIENDSHIP CAKE
DO NOT REFRIGERATE BATTER!
DAY ONE: To make your own starter from scratch, mix 1 cup each of flour, sugar and milk in a bowl. Cover lightly.
DAY TWO: Relax.
DAY THREE: Mix is bubbling, please stir!
DAY FOUR: Mixture is still bubbling, please stir again!
DAY FIVE: Add 1 cup each of flour, sugar and milk. Stir well!
DAY SIX: Relax.
DAY SEVEN: Mixture is bubbling, please stir!
DAY EIGHT: Mixture is still bubbling, please stir again!
DAY NINE: Needs to be stirred one last time!
DAY TEN: Add 1 cup each of flour, sugar and milk. Stir well!
To finish the cake: Take out 3 cups of starter and put 1 cup into each of 3 small containers. Give 1 to 3 friends with a set of these entire instructions, (your friends should begin with day two) and include a personal note of friendship.
Add the following to YOUR portion of remaining batter (1 cup will be left).
2/3 c. oil
3 eggs
2 c. flour
1 c. sugar
2 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. nutmeg (optional)
Stir well, but DO NOT use electric mixer. Bake in a floured and greased Bundt pan at 350 degrees for 40-50 minutes. Cool on a rack for about an hour. Turn over onto serving plate.
OPTIONAL: Add frosting or sprinkle with powdered sugar. For variety, add desired amount of one or more of the following ingredients to batter before baking: apples, nuts, raisins, dates, chocolate chips, cocoa or drained fruit c*cktail or up to 4 overripe bananas.
If you only have two friends, you can reserve 2 cups of the remaining batter and double ingredients and make 2 Bundt cakes. These freeze well.
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nannie7
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Posted 7:16 pm, 10/29/2008
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Does anyone have the recipe for the Amish Cake that takes a starter and 30 days to make.You start off with peaches and starter and stir every day for 10 days,then add pineapple stir for 10 days,then cherries.Ive lost my recipe and would really like to get one of these started.It makes a wonderful Christmas cake.
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