Amish Friendship Cake Initial STARTER:
Day 1-Day 14:<
urdough starter for AMISH BREAD as well as sourdough dough starter for SOURDOUGH BREAD, but
ays 2 through 4: Stir starter with a spoon. Day 5
ays 2 through 4; stir starter with a spoon. Day 5
ut clean.) Cool until the bread loosens from the pan easily
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes.
ot refrigerate.
Stir this starter every day for 17 days
he day you receive your starter, see date on your bag
Place in bread maker in the order suggested by your ABM manufacturer (mine is a \"Corner Bakery\" and it is supposed to go in as written above.
Cook on French Bread Setting on Light crust for best results.
Instant Starter:
The afternoon before you want bread, feed your starter 1 cup distilled water
Stir, then pour 3 (1 cup) portions into 3 containers and give to 3 friends and use 1 cup to make Amish Bread.
In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
For the starter: In a medium mixing bowl combine the beer and brown sugar.
Sprinkle the first teaspoon yeast over beer mixture; stir to dissolve.
Stir in the first bread flour.
Mix well.
Cover with plastic wrap; let stand at room temperature (75-85 deg) for 12 to 24 hours.
(Placed in oven with light on--electric, or pilot light--gas, also works well for this.) To finish the bread: Add the starter and the remaining ingredients to the machine according to the manufacturer's directions.
Select the basic white bread cycle.
e bag.
Stir the starter, which should now be slightly
br>Day 9: Assuming your starter is bubbling vigorously, you're
n large bowl, add your starter and stir in 1 1
Mix sugar, potato flakes and water together in bowl, then pour in starter.
Leave out of refrigerator, uncovered, for 8 to 12 hours.
When bubbly, take out 1 cup to make bread and return to refrigerator.
If not making bread, after feeding starter, give or throw away 1 cup.
Always feed every 3 to 5 days to keep from deflating starter.
When your container gets too full to feed double batch, throw away or give away 1 cup.
I use extra starter in bread; just makes it tastier.
Put starter in the refrigerator 3 to 5 days (keep in jar covered with foil).
Take out and feed with sugar, potatoes and warm water.
Mix well and add to starter.
Let stand out of refrigerator all day, 8 to 12 hours.
Mixture will be very bubbly. Stir; take out one cup to make bread and return starter to refrigerator.
Keep in refrigerator 3 to 5 days and feed again. If you are not making bread after feeding starter, throw away one cup.
This is to avoid deflating your starter.
ups all-purpose flour, bread flour, sourdough starter, and salt in a