Amish Friendship Bread Starter

Amish Friendship Bread
bumbe/Flickr
  • Total: 25 mins
  • Prep: 25 mins
  • Cook: 0 mins
  • Yield: 4 bags of starter (4 servings)
Nutritional Guidelines (per serving)
338 Calories
5g Fat
69g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 bags of starter (4 servings)
Amount per serving
Calories 338
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 381mg 17%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 9%
Protein 5g
Calcium 118mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Friendship Bread Starter is what is used to make Amish Friendship Bread. It's called Friendship Bread Starter because it's typically divided among friends. 

Note: Please don’t confuse this starter with a Sourdough Bread Starter, which uses very little sugar. This recipe is used as the base for sweet or quick bread loaves, not a Sourdough Loaf Bread.

Ingredients

  • 1/4 cup water
  • 1/4 ounce envelope​ active dry yeast (apprx. 2-1/4 teaspoons)
  • 1 cup sugar
  • 1 cup flour
  • 1 cup milk (110 F)

Steps to Make It

  1. In a glass measuring cup, add 1/4 cup water. Heat the water in the microwave to 110 degrees F or if your tap water gets to that temperature use it instead.

  2. Add the yeast. Allow the yeast to dissolve. This takes about 10 minutes. With a plastic spoon, stir the yeast until it dissolves. Set the measuring cup aside.

  3. In a large non-metal bowl, combine sugar and flour with a non-wire whisk. Slowly add the milk and the dissolved yeast. Stir the mixture until it is combined.

  4. Place 3/4 cup of the starter in each of the plastic bags. (The excess will go into the bag you're keeping.) Give the other 3 bags to friends with a copy of these instructions.

Tip

  • For the fermentation process to be successful, it must not be in contact with any metal spoons or bowls. This will greatly deter the process.

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