Tuesday, November 29, 2011

An Amish Friendship Bread Adventure

I love Amish Friendship Bread.  I know, I know, when most people are running away from people who try to give away this recipe, I'm always on the lookout for someone.  Or, at least I was.  It's amazing the light I paint myself in. Pre allergies, and Post allergies.  Sometimes it's apocalyptic   SO, I miss baking the bread, and I miss sharing it with my family, because let's be honest - I bake all the bread.  I'm a little strange.  And, what I don't bake I freeze for a baking day.

I've been moved to try to make a soy free, peanut free, milk free bread and that means starting my own starter.  So, let me take you on this adventure with me.  Here's to hoping it works.

I used the Amish Friendship Bread recipe from Allrecipes.com - obviously it's modified.  Let's begin.


  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 1 cups all-purpose flour
  • 1 cups white sugar
  • 1 cups vanilla almond milk


In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart glass or plastic container, combine 1 cup flour and 1 cup sugar. NOTE: I used a 1 quart mason jar, but I know I will be transfering it from this original container when I have to add more almond milk, flour, and sugar.  This is also an experiment, let's say that it doesn't work out, I won't have a huge container that's been taking up space on the counter for four days.  END NOTE Mix thoroughly the flour and sugar mixture and slowly stir in 1 cup vanilla almond milk Then stir in dissolved yeast mixture. Cover loosely (I'm using a blue towel, you can use a cheesecloth) and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

PS. Pictures to follow soon.

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