I recently received a cup of starter from a friend. I did all that I was supposed to and it turned out great! I hope you like it as much as we did.
When I was first married I used a recipe similar to this one for this week, although it was called a “Herman.” My family and friends shared it back and forth so many times, we each swore we would never do it again. Well, that was more than 30 years ago. (Yes, ladies, more than 30 years ago — how did that get past us?) I decided it was time to try again. So, here goes…
Friendship Bread Starter
3 c. sugar
3 c. flour
3 c. milk
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (do not refrigerate). I kept mine in a large plastic bag with a zip top. When it tells you to stir, just remove some of the air, zip the top and squeeze the bag gently to mix.
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
Friendship Bread
1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 c. sugar
In mixing bowl, combine all ingredients. Bake in two well greased and floured or sugared 9 x 5-inch bread pans. Bake in 350-degree oven for 40-45 minutes.
NOTE: Raisins, chopped apples, drained, crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to batter before baking. I used frozen blueberries, but you can use your imagination — whatever your favorite fruit might be.
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
See you next week!
