Amish Friendship Bread~all you need to know!
Mmm. Who hasn’t had a loaf of this cinnamon-sugared sweet bread? It’s one of those things that you receive with enthusiasm, and send on its way with equal enthusiasm! The constant “squishing” of baggies full of dough can feel relentless, but the look on my family’s face when they see what’s cooling on the counter…? Worth it every time!
I’ll share the from scratch starter recipe followed by the ten day instruction sheet and recipe for our favorite Amish Friendship Bread. Anything with two boxes of instant vanilla pudding has to be superb, right?(Maybe someone else can explain why it seems so “un-Amish”…I mean, honestly…ziploc baggies and instant pudding? Give me a break!) 
Amish Friendship Bread Starter
(for an Easier/Smaller Batch follow this link)
Always use a wooden spoon for stirring the starter. Never use a metal spoon.
1 package active dry yeast
¼ cup warm water (110 degrees F)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110 degrees F), divided
Day 1
In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.
Days 2 through 4
Stir starter with a wooden spoon.
Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9
Stir starter with a spoon.
Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again.
You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Yields 6 cups starter.
Amish Friendship Bread Recipe instructions
(to be given with 1 cup starter in Ziploc bag)
Once again, DO NOT use a metal spoon and DO NOT refrigerate! (Using a metal spoon or bowl or fork will have an acidic reaction with your starter)
Day 1—Do nothing day
Day 2—Squish bag
Day 3—Squish bag
Day 4—Squish bag
Day 5—Squish bag
Day 6—Squish bag
Day 7—Add to bag: 1 ½ cups each: flour, sugar, milk. Squish bag to mix.
Day 8—Squish bag and let air out.
Day 9—Squish bag and let air out.
NOTE: If you don’t let air out, the bag will explode!
Day 10—Empty contents of bag into a large mixing bowl. Add ½ cup each of flour, sugar and milk. Combine ingredients thoroughly. Pour 1 cup of this mixture into each of 3 sturdy Ziploc gallon size bags and give to friends along with a copy of this instruction sheet.
Add to the remaining mixture and mix well:
- 1 cup oil
- 3 eggs
- ½ cup milk
- 1 teaspoon vanilla
In a separate bowl, mix the following dry ingredients:
- 2 cups flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 cup sugar
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 2 small boxes instant vanilla pudding
- 1 cup chopped pecans (optional)*.
*Optional: add 1 cup chopped nuts, or ½ cup: raisins, blueberries or chocolate chips.
Combine the wet and dry ingredients thoroughly. Grease 2 large bread loaf pans well. Mix up some additional cinnamon and sugar and shake into greased loaf pans to coat bottom and sides (this is optional!). Pour mix into pans. Sprinkle extra cinnamon and sugar on top. Bake at 325 degrees F for one hour. If freezing, cool completely beforehand.
*****************EDITED TO ADD******************April 14, 2008******************
Due to the numerous comments this post has generated, I’ve compiled the best of the Q&As and reader suggested recipe variations into another blog post. FAQs and Recipe Additions for Amish Friendship Bread. So check it out, unless you feel like scrolling down hundreds of comments…then, by all means, be my guest! Happy Baking!
Comment by Tammy
October 10, 2006 @ 9:15 am
Oh, I remember getting a friendship bread among my group of friends before I was married years ago! I had almost forgotten! Thanks for the reminder and for the great recipe!
Comment by Gena
October 21, 2006 @ 11:43 am
I came across this doing a netsearch on amish friendship bread and if it can be frozen.
Your blog entry says it can be frozen for later use, but do you know how long it is good for once frozen?
Comment by Mary
October 21, 2006 @ 7:05 pm
Hi Gena, hope I can help. For freezing the starter, I’d not leave it stashed longer than two months. The actual loaf of friendship bread would probably be fine up to 3 months later…It’s amazing too, how important your packaging is. I’d freeze my starter in a freezer safe ziplock, getting all the air possible out…and then put that baggie inside another baggie for maximum protection from freezer burn.
God bless!
Comment by Robin
November 7, 2006 @ 4:23 pm
I am on my 3rd rotation of 10-day periods making bread. My question, can you make bread on any of the other days beside the 10th? I feel confined to the one day. Thanks for any help!
Comment by Mary
November 7, 2006 @ 9:45 pm
Good question, Robin. Wish I knew the answer…unfortunately, I’m not up on the “science” behind this starter!
If you’re feeling daring, just mess around with the starter and try making the bread a day early. If you decide to do this, let me know how it turned out.
Comment by Tess
November 11, 2006 @ 5:26 pm
OH!!! I’ve been trying to find a recipe for this starter forever!!! Just Lucked UP Today!! I have added applesauce to the muffin mixture, and the muffins were great!!
Thanks,
Tess
Comment by Eric
November 14, 2006 @ 9:26 pm
I’m on day seven of my first bag of starter, and I think it’s a great idea. Someone will be very happy in a few days!
Having Amish heritage myself, what I’d really like to know is the actual history behind this tradition. Did the Amish name get attached because it sounds like something the Amish would do, or did (or do) the Amish actually have a similar tradition?
I’ve looked in one Amish cookbook, as well two Mennonite cookbooks (Community and More with Less) and haven’t found any mention of it. I’ll ask relatives who might know, but I’d love to hear from any passers-by who are willing to share!
Comment by Mary
November 15, 2006 @ 8:53 am
Me too, share away!
(I’m beginning to think I titled this post a little too blithely! There’s a LOT about Amish Friendship Bread that I can’t claim to know! After getting the starter secondhand for so many years, I was excited to get the original starter recipe…thus the all you NEED to know part of the title!)
Happy squishing!
Comment by Kimberly
November 17, 2006 @ 4:08 pm
An idea I thought I would share . . . Give one away and keep 3 for yourself; you can bake the bread in canning jars! Each 1 cup recipe cans 5 pint sized jars. Directions: Mix the recipe as instructed but rather than use loaf pans, grease (and sugar) 5 wide-mouth pint size canning jars. Fill each jar 1/2 full with batter. Place all jars on a cookie sheet and bake as instructed. Immediately from the oven, trim the overage with a knife, wipe the rim clean and place the seal and ring tightly on the jar. The jar will seal as the bread/cake cools. As long as the seal is not broken, you can preserve the bread for 6 months! Keep it for yourself or give some away in ‘food’ themed gift baskets for the holidays)!
Comment by Mary
November 17, 2006 @ 4:26 pm
Kimberly, I did this one year for Christmas gifts (not with Amish friendship bread, with another quick bread recipe)and though we didn’t get sick, I’ve since read that it’s very dangerous to do this. One website said you can do it as long as you store the canned bread in the refrigerator and not on the counter. And use it up pretty quickly.
It really bummed me out to read that, as the breads were so moist and delicious baked that way. Plus, they slide right out of those wide-mouth canning jars and slice into the cutest circular servings. Since the jars are greased and sugared, the sugar clings to the bread…it’s delicious!
Comment by carole
November 27, 2006 @ 8:52 am
How is it safe to eat if it is sitting on the counter? Won’t the ingredients spoil?
Comment by Mary
November 27, 2006 @ 1:18 pm
They don’t spoil if you follow the directions, it’s just part of the process. We’ve never gotten sick from eating it! :O)
Comment by Laura
November 28, 2006 @ 4:12 pm
I’ve been trying to figure out how to bake all of the batter instead of separating some to give to friends. The reasoning is that I want to bake several loaves for the holidays. Does anyone know the correct instructions for making the entire batch?
Comment by Brenda
November 30, 2006 @ 12:36 pm
Laura,
I have made the bread using all of the activated starter for years to give to my family at Christmas. I just follow the instructions to the 10th day. Then, instead of giving to 3 friends and baking one recipe, I divide the starter evenly among 4 bowls and then follow the recipe. Each bowl makes 2 loaf pans. The all-time favorite from my fans is Chocolate Chip. I just leave the cinnamon out and add 1/2 cup chococlate chips to each bowl. Delicious!
Hope this helps! I was looking online for instructions to begin the starter as I used all of mine last year. Happy baking!
Comment by Linnette
December 4, 2006 @ 10:41 pm
My question is this: why no metal spoon? What will the metal do?
Comment by Mary
December 5, 2006 @ 9:38 am
Thanks, Brenda, for answering that!
Linette, I’ve always heard that metallic bowls and spoons have the potential to be reactive with the starter and could ruin it. Hths!
Comment by Mitzi
December 9, 2006 @ 9:45 am
I have made this bread for the holidays for many years. I have never refrigerated the starter - was told not to when I origianlly got a starter from a good friend. In the starter recipe above it does not say to refrigerate, but on the 10th day after you divide up and give to friends and you keep one for yourself it says to refrigerate and start the 10 day process again. So do you refrigerate and if so when? Also on beginning the starter it says to feed on the 5th day but on the instructions to give to a friend it says to feed on the 7th day and different amounts - I am a little confused. I have lost my original recipe and need your help please. Thanks - Happy Holidays
Comment by Mary
December 9, 2006 @ 2:44 pm
Hi Mitzi! The two recipes didn’t originate together. I’ve never had a problem waiting till the seventh day to feed the subsequent batches of starter…
As for refrigeration, it may not make sense, but here’s how I do it. In the initial recipe, your very first batch, let it get bubbly at room temp however long it needs…a day or more usually. From then on you can store it in the refrigerator in a glass container (mason jar or bowl). Feed it on schedule and keep it in the fridge. Once you divvy it up among friends, you can make the remainder into bread, or keep it on the counter in a ziplock bag and follow the same instruction sheet that you gave your friends. Some people keep this starter alive for decades, I’ve never gone more than 2 or 3 subsequent batches.
The thing to watch out for, is if your starter turns pinkish or orange, or if it just doesn’t smell right. Then toss it and start over. I’ve never had this happen, but a friend told me what to look for.
Comment by Cherie
December 18, 2006 @ 12:58 am
hi,
I got 2 starters from someone 2 weeks ago. I forgot about them and added the first ingredients a few days late, then followed the recipe after that day. The only think I changed was that there were lumps in my batter and so I beat the mix slightly with my hand mixer (metal beaters)just before pouring into my loaf pans. The bread loafs turned out beautiful. I now have 6 loafs to give away and enjoy for Christmas. Merry Christmas!!
Comment by Mary
December 19, 2006 @ 1:36 pm
Merry Christmas to you too, Cherie! It really is a forgiving recipe, as your story proves! Thanks for sharing!
Comment by Tanya
December 19, 2006 @ 2:58 pm
I split my batch into two and added choco pudding and choco chips to one batch and butterscotch pudding and chip to the second batch. Delicious!!!!!
Comment by :-)
December 28, 2006 @ 7:21 pm
Another variation is to use lemon or pistachio pudding instead of vanilla. I’ve also heard that it’s good to cut up apple pieces and bake those in. As far as being confined to the 10 days, I have accidently skipped a day many times and if you only skip one or two days and just carry on where you left off the bread will be fine. But, you can’t miss any more than two because then it gets bad and you have to throw it out.
Comment by Anonymous
December 28, 2006 @ 7:55 pm
How can you tell if the strater is bad?
Comment by Anonymous
December 28, 2006 @ 7:56 pm
oops. I meant to say: How can you tell if the STARTER is bad?
Comment by Mary
December 28, 2006 @ 8:21 pm
Ooh, great ideas! Especially the butterscotch chip/pudding one, my family would really go for that, I’ll have to try it. Also, adding apples…mmm!
You can tell if it’s going bad by its color and smell. If it has a pink or orange tint, toss it.
Comment by Jenney
January 1, 2007 @ 8:02 pm
hi! great webpage, i was actually searching for recipes for “Herman” and i’m not so sure that he is the same as an Amish Frienship bread. i have to bake him and keep him going pretty soon, so i’ll check back later
Comment by Mary
January 2, 2007 @ 2:11 pm
Never heard of Herman! I’d love to know more, if you find what you’re looking for elsewhere!
Comment by Diana
January 5, 2007 @ 9:58 am
Somewhere in searching for this on the internet, I read that the “Herman” recipe was similar to the Amish one but it was started in Germany before the Amish one.
Comment by Diana
January 5, 2007 @ 10:00 am
I found the website (about Herman): http://www.answers.com/topic/a.....ship-bread
I don’t know if that’s true but when I saw someone mention about Herman, I thought I would share what I found.
Comment by Linda
January 5, 2007 @ 10:35 am
I made my last loafs with 2 cups of fresh cranberries and 1 cup of apples and 1 cup of chopped walnuts. It was absolutely wonderful.
Comment by Mary
January 5, 2007 @ 1:55 pm
Thanks, Diana! Learn something new every day!
Linda, my mouth is watering, that sounds SOOOO good!
Comment by Jessica
January 5, 2007 @ 6:07 pm
Hi! Today is Day 10 for my baking and I think I’ve been a good bag watcher. Now…I’ve kept the bag out on the counter this whole time and that’s what the directions SAY to do, but is this REALLY okay? I mean…milk out for ten days sounds strange to me.
Thanks!
Jessica
Comment by Jessica
January 5, 2007 @ 7:50 pm
Well…it’s in the oven. It SMELLS really good. I’m still wondering if it was okay, though…lol
Comment by Mary
January 6, 2007 @ 9:55 am
It’s okay! :O) I’ll never forget the first time I made cottage cheese as a part of a pioneer cooking class with my kids. Leaving a gallon of milk on the counter to sour for a couple days seemed extreme, but it worked! The cottage cheese was great!
Comment by Jessica
January 6, 2007 @ 10:34 pm
Okay…now THAT sounds interesting!
The bread turned out great. I’ll need to get a plastic whisk or something, though cause I found a few lumps. I HATE lumps!
Thanks!
Comment by Rhonda
January 9, 2007 @ 4:44 pm
I was just wondering about the metal part and freezing the batter. I have a few bags of batter in the freezer and was just wondering how you do the cycle after thawing. Do you feed it and then do the cycle or do you just start with day one? Also, is it okay to use an electric mixer right before putting it in your pans to bake so that way everything is mixed and lump-free? Thanks
Comment by Mary
January 10, 2007 @ 12:07 am
As far as I know, the metal mixer blade won’t cause any problems as it’s occurring immediately before baking. I think the harm is that the metal will react with the starter…but that would be over time.
Once thawed you start the cycle wherever you left off! Hths!
Comment by Cloe
January 18, 2007 @ 12:24 pm
HELP! On day 6 I added the extra ingredients and then accidently stirred with a metal spoon, should I restart? What is the reason of not using a metal spoon? Thanks.
Comment by Cloe
January 18, 2007 @ 12:24 pm
HELP! On day 6 I added the extra ingredients and then accidently stirred with a metal spoon, should I restart? What is the reason of not using a metal spoon? Thanks.
Comment by Mary
January 18, 2007 @ 3:13 pm
Cloe, I’d start over. I explained the reason for not using metal in earlier comments. Seems it’s a common question to ask!
Comment by Mary
January 18, 2007 @ 3:13 pm
Cloe, I’d start over. I explained the reason for not using metal in earlier comments. Seems it’s a common question to ask!
Comment by donna
January 19, 2007 @ 9:20 am
can you use a large box of insant pudding instead of two small
Comment by donna
January 19, 2007 @ 9:20 am
can you use a large box of insant pudding instead of two small
Comment by Mary
January 19, 2007 @ 9:37 am
Donna, it should be fine, I’d try it.
Comment by Mary
January 19, 2007 @ 9:37 am
Donna, it should be fine, I’d try it.
Comment by Peggy
January 20, 2007 @ 6:53 pm
The recipe that came with my starter said to use a large box of vanilla pudding. I used sugarless vanilla pudding. There’s quite a lot of sugar in the recipe already. But this is not a recipe for someone watching their carbs!
Peggy
Comment by Peggy
January 20, 2007 @ 6:53 pm
The recipe that came with my starter said to use a large box of vanilla pudding. I used sugarless vanilla pudding. There’s quite a lot of sugar in the recipe already. But this is not a recipe for someone watching their carbs!
Peggy
Comment by Lauri
January 22, 2007 @ 10:48 pm
This is totally easy to make more healthful. Switch the oil for applesauce. Use sugar-free instant pudding. It still comes out wonderfully.
Comment by Lauri
January 22, 2007 @ 10:48 pm
This is totally easy to make more healthful. Switch the oil for applesauce. Use sugar-free instant pudding. It still comes out wonderfully.
Comment by Mary
January 22, 2007 @ 10:55 pm
Thanks Lauri and Peggy for the healthy tips! I’ve also done the applesauce/oil switch before with great results!
Comment by Mary
January 22, 2007 @ 10:55 pm
Thanks Lauri and Peggy for the healthy tips! I’ve also done the applesauce/oil switch before with great results!
Comment by Ruth
January 23, 2007 @ 12:26 pm
I did my 2 loaves today ! DELICIOUS !!! BUT, as I used the sugar and cinnimin dusting of pans and on top of loaves…kinda sweet !!!
How can I do a more BREADY NOT CAKEY LOAF?
Comment by Ruth
January 23, 2007 @ 4:18 pm
PLEASE POST AN ANSWER TO MY QUESTION ABOUT MAKING THE BREAD LESS CAKE LIKE, MORE JUST BREAD !!!!!!
Comment by Mary
January 23, 2007 @ 5:24 pm
Hi Ruth,
I think people expect me to be an expert, but I’m not! I haven’t experimented with making it more like bread, I go by the maxim, “If it ain’t broke, don’t fix it!” :O) But in the case of better health, you could always try keeping sourdough starter on hand and making it into bread…I’ve got a post here on my blog with a sourdough recipe if you’re interested: http://homesteepedhope.wordpre.....er-recipe/
You could substitute grated zucchini for the sweet stuff…
Sorry I’m not more help. Please let us know if you happen upon a great result from your experimenting! I’d appreciate it!
Mary
Comment by Dana
January 23, 2007 @ 9:50 pm
Hello I am new to the Amish Bread craze. A lady that works with my husband gave me a starter. I am finishing day 10 today. I divided up two 1 cup portions to give away and keeping two for myself. The two I am giving away is that day one for them (day 10 for me) correct? Do I need to put my day 10 in the refrigerator if I want to start it over again as day 1 and not bake or leave on the counter again? How long can I go before I need to bake it…by what would be day 6 again of the starter maybe? I am little confused. Also, I found other recipes online for the starter that take 30 days and don’t call for yeast in the initial step just milk, sugar and flour. How would that work? Any ideas?
Thank so much for your help, Dana
Comment by Dana
January 23, 2007 @ 9:52 pm
One more question about the stirring/squishing process. Some versions say do nothing on the in between days. Thoughts on to squish or not to squish?
Thanks,
Dana
Comment by Ruth
January 23, 2007 @ 11:46 pm
Thank you so very much for your help.
I just found my bread to be so sweet.
Comment by Mary
January 24, 2007 @ 11:22 am
Ruth, you’re welcome, it is sweet…especially when you bake it in the sugared pans.
Dana,
Brenda’s answer in the above comments makes a lot of sense in regards to your first question…she’s made the entire batch to give away as gifts by splitting it evenly into 4 bowls and following the instructions for the tenth day.
You are correct in that your tenth day is your friend’s first day. You can keep doing the process over and over without baking as long as you keep to the feeding/squishing/separating on tenth day rotation…and as long as it doesn’t start to smell funny. I’ve covered what “smells” to watch out for in above comments. Don’t put it in the refrigerator, just follow the same instructions as those you’re giving away to friends.
It is confusing having these two sets of instructions together in this blog post. The thing to remember is, once you’ve made the starter…you don’t ever need to go back to it unless you want to start from scratch again. Just keep your days straight and follow the set of instructions that go with the Amish Friendship Bread Recipe Instructions.
About the other versions, they probably work, I’ve never used them! For my recipe, make sure you squish on the squish days! :O)
Thanks for visiting my site, I have lots more than just Amish Friendship Bread here…you guys have to try my No-Knead Crusty French bread…it is super yummy and so easy. Use the search tool in the right sidebar and you’ll find it easy enough, or just browse my “Cooking and Food” category.
Have a wonderful Wednesday!
Love,
Mary
Comment by Ruth
January 24, 2007 @ 12:58 pm
Thank you for all the info. I want to check out the french bread…..
Can you omit the sugar/cinnamon dust/ sprinkle…to make less sweet? AND, is it OK to use 2 per cent milk??
Comment by Ruth
January 24, 2007 @ 12:59 pm
Thank you for all the info. I want to check out the french bread…..
Can you omit the sugar/cinnamon dust/ sprinkle…to make less sweet? AND, is it OK to use 2 per cent milk??Will the starter still do it’s thing with 2 per cent milk?
Comment by Dana
January 24, 2007 @ 2:25 pm
Mary,
Thank you so much for an amazingly quick and helpful response. I really appreciate it. One other quick question concerning the milk. I used skim milk in my cycles. Does it really matter what type of milke you use (skim, 2% or vit. D)?
Thanks for the french bread recipe too.
Have a lovely day,
Dana
Comment by Mary
January 24, 2007 @ 7:02 pm
Don’t worry about the type of milk, I’ve used this recipe with several kinds.
Definitely skip the sugaring of the loaf pan, that won’t affect the bread at all. My family likes it, but I have done it without also.
I’m glad to help! Ruth, did you happen to see the comment by Lauri that recommended using sugar free instant pudding? She also switched the oil in the recipe for applesauce, which I can vouch for as well. I even use applesauce in my pancakes instead of oil, and in my meatballs.
:O)
Comment by Ruth
January 24, 2007 @ 9:40 pm
I did the half oil and applesauce…GOOD !!!!
Thanks…
Comment by Ruth
January 24, 2007 @ 9:47 pm
Like I said, I used i half cup oil and i half cup applesauce…GOOD !!!!
Comment by Ruth
January 24, 2007 @ 9:50 pm
LOL, that was supposed to be I used 1 half cup oil and 1 half cup applesauce…GOOD !!!!
Comment by Mary
January 25, 2007 @ 1:26 am
Thanks so much for letting us know how it turned out!
Comment by Jeri Walker
January 25, 2007 @ 8:29 pm
I am confused about the starter, it calls for 3 cups warm milk warm and divided. Does this mean on the fifth day you add l cup of warm milk or cold milk???and on the tenth day is it 1 cup warm milk or cold milk???? You are calling for 3 cups milk, are you using one cup on day one, one cup on 5th day, and 1 cup on 10th day, do you get a fresh cup of cold milk each time and warm it????
Comment by Mary
January 26, 2007 @ 1:56 pm
Hi Jeri,
It does appear confusing, except what I intended when posting it that way was that ALL in ALL you’d need 3 cups of each, divided. Day 1, Day 5, and Day 10 all require 1 cup each of the sugar, flour and milk. So the totals needed for the ten day long starter recipe are listed as 3 each divided. And yes, you warm the milk (on the stovetop to 110 degrees F, watch carefully, that’s not really too warm)for each addition.
I’m sorry for the confusion in stating it that way! Hope I got this info to you in time.
Mary
Comment by Linda
January 28, 2007 @ 1:52 pm
Gena,
Back in October you asked about thawing frozen Amish Starter Bread. The Starter mix can be frozen, but it needs to thaw at room temperature for about 3 hours to start again, with a the new batch.
Hope this helps.
Comment by Mary
January 28, 2007 @ 10:58 pm
Welcome back, Linda and thanks for that info! :O)
Comment by tanya
January 29, 2007 @ 5:28 pm
hi! I’m on my tenth day of the starter mix and my bag is ready to explode. I opened it to let the air out , expecting a nice yeasty smell, and got an aweful wierd smell. Almost like ammonia. Throw it away or is that normal for day 10?
Comment by Mary
January 29, 2007 @ 6:48 pm
Hm, Tanya…personally, I’ve never had one go bad…sooo, your guess is as good as mine. It’s a little stronger smell than “a nice yeasty smell”, but probably not so strong as ammonia. Is the color okay or is it a pinkish-orange? If it’s the pink or orange tint, throw it out. Also, with the bag being ready to explode…that might be an indicator that it’s not doing its thing correctly.
Sorry!
Comment by Stephanie
January 29, 2007 @ 7:37 pm
Hi Mary,
I just wondered if anyone has baked the bread with 2 eggs instead of 3. It’s day 10 and I just discovered I only have 2 eggs left and don’t really want to go to the store.
Thanks!
Stephanie
Comment by Mary
January 30, 2007 @ 12:07 am
Try it with two, Stephanie, if they’re large eggs, it will be like 3 small eggs, right? :O)
Comment by michelle mack
February 3, 2007 @ 10:34 am
I am on day 6 of my starter from scratch. I actually took a day off from work on Tuesday to bake LOL. I have to bring some loaves to work on Wednesday to share with co-workers, and I also have to bring a loaf or two to my bible study group Tuesday night. So I may not have much starter to share with others but I want to make sure I fill the baking pans right.
I bought the disposable aluminum bread pans to use, and I wanted to know how full to fill them? 1/2? They aren’t normal sized 9X5 and I want to make sure I don’t over or under fill them.
Thanks in advance for any help!
Michelle
Comment by Mary
February 3, 2007 @ 9:39 pm
Hi Michelle,
Glad you stopped by! Fill them over half…not quite 3/4 full should be about right!
What a great way to share the recipe…in already baked loaves!
Hope it works out well for you,
Mary
Comment by michelle mack
February 4, 2007 @ 9:17 am
Thanks for the reply - I have checked multiple recipes and none of them really say anything about the pans - I found only one that said use a 9X5 bread pan. I love the aluminum disposable for taking places - you don’t have to worry about getting your pan back. :o)
I hope my baking turns out…It’s not one of my talents at all…
Michelle
Comment by Mary
February 4, 2007 @ 7:53 pm
Michelle, if you’re not afraid of tackling this recipe then you’re probably shortchanging yourself in the talent category!:o)If you have any batter left after filling your aluminum pans to almost 3/4 full, you could use up the leftover in muffin tins…just an idea…
I really hope it turns out for you, will you let me know?
Thanks,
Mary
Comment by michelle mack
February 6, 2007 @ 12:47 pm
I will let you know - Since I am baking about 5 loaves today how do you store the finished loaf? I will be bringing two to work tomorrow and I didn’t know if I should wrap it in plastic wrap or tin foil or maybe a ziplock bag?
Comment by Stephanie
February 6, 2007 @ 6:48 pm
I used only 2 eggs and bread DID come out of the oven! I also didn’t have vanilla pudding, so I split the batter into 2 and put pistachio into one and cheesecake in the other. I liked the cheesecake one and my husband preferred the pistachio one!
Thanks!
Comment by Mary
February 6, 2007 @ 9:28 pm
Michelle, thanks for coming back! If you have gallon sized ziplocks that’s what I’d use for ease of storage between servings, and for freshness. I’ve used plastic wrap as well, as it doesn’t last long around this house so it’s almost a waste of a bag! Or I should say a waste of having to wash a bag, because I can’t stand to throw away those gallon sized bags when they’ve barely been used!
Stephanie, Cheesecake? As in real cheesecake? Wow, glad to know because that sounds incredibly good…wouldn’t have thought of doing that! I’m so glad you updated and let me know that 2 eggs worked!
Comment by Ruth
February 10, 2007 @ 1:24 am
Please tell me if I need to still put the cinnamin and sugar dusting, in the mix AND ON TOP this time as I am going to do my bread with lemon pudding…AND shall I use the lemon flavoring…if so, instead of vanilla…use the same measure of lemon flavoring? PLEASE let me know about these things!
Comment by Ruth
February 10, 2007 @ 1:52 am
PLEASE answer my questions as soon as you can as I am baking tomorrow dear !!
Comment by Donna MacDougall
February 10, 2007 @ 12:28 pm
Using lemon, pistachio, or chocolate, I leave out the cinnamon and just use sugar for the topping. In actuality, you don’t have to put anything on top, but I like the crunchiness. I often just use a spray-on baking spray for my pans; sometimes I coat with sugar and sometimes not. In place of loaf pans, I use my Bundt pan a lot, and you can use a 9″ x 13″ cake pan, too. Just adjust cooking times and use the toothpick test.
Comment by Ruth
February 10, 2007 @ 1:38 pm
Donna, that is very interesting about not having to use the sugar OR cinnamin !!! I like the crunch too.I did lemon today…..
Haven’t cut the loaf yet…BUT, I had enough to put in a cake pan…round. It was GOOD !!!!
Comment by Mary
February 11, 2007 @ 3:49 pm
Donna THANK you for stepping up and answering! I’ve had an incredibly busy past two days, hence my absence here! :O)
Ruth, the cinnamon/sugar coating the pan isn’t at all necessary, as you can see from Donna’s answer, there really is a lot of lee-way for playing around with the recipe. I’m so glad your recipe turned out well, and I apologize for not being much help! :O)