Now that your starter is completed, let’s make a couple of loaves of Amish Friendship Bread ! Below, you can see the end result with diced apples and chopped pecans in the mix. There can be variations to the breads by the additions you make. I intend to try a chocolate chip version next. But until then, let’s go through the final process of making the bread.
Before I began baking, I prepped a few Ziploc bags for the extra starter. One cup of Amish Friendship Bread Starter will be placed in each bag. Now, you can either give them away to “friends” with the directions or freeze them to use later. More on this as I attempt reviving frozen starter in the days ahead. Stay tuned. It’s my understanding that once thawed, you can either use it to bake a pair of loaves, or start with day 6 instructions. Once I have acquired more flour, I will give it a try and report back to you. I’m also wondering about baking the entire batter in a bundt pan instead of two loaf pans.
Results of Testing Frozen Batter:
I took 1 bag out and allowed it to sit for about 24 hours. Bubbles were evident. I used it as a day 10 batter with dried cherries, pecans and white chocolate chips. YUM! Instead of cooking it in 2 loaf pans, I cooked it in a bundt pan for 50-55 minutes. Success! After brushing the pan with oil, I coated pan with sugar instead of cinnamon sugar. There was no problem with the release, once cooled.
Mix:
In many recipes for Amish Friendship Bread , you may find a box of pudding listed as an ingredient. Upon tasting the end result, I found it not to be necessary. Besides, what’s really in that pudding mix? To begin the process, I take out one cup of starter and mix it with the eggs, vanilla and canola oil. Then, whisk in the sugar. Set this bowl aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Add the diced apples and pecans, if using, to the flour mixture and toss to coat. This coating helps the additions you choose to use to stay afloat, or suspended, within the batter and not sink to the bottom of the pan. (This is noticeable in the picture of the final product at the top of this post.) Next, fold it into the wet mixture until evenly distributed and no flour clumps are visible.
Prep for Baking:
To prep the loaf pans, coat with a non-stick spray. Another option would be to brush or spray on oil. A couple of tablespoons of the cinnamon sugar mixture (in recipe below) can be used to coat the pan. Any excess will be used to dust the top of each loaf before baking.
Split the batter between two loaf pans. You can see where the surplus cinnamon sugar was sprinkled on the top, generously. Definitely don’t skip this step!
Bake:
Bake at 350 degrees for 45-50 minutes. These might have been a little over 50 minutes because I forgot to set the timer at first. No worries though, it’s still perfect in every bite. I allowed them to cool about 10-15 minutes in their pans on a cooling rack before removing them.
Cool:
Run a knife along the edges and flip out. Invert and place it back to the cooling rack to cool a little longer before slicing.
EAT:
Now is the time to slice this Amish Friendship Bread and devour it! Please share with a friend! Excuse me for a moment while I go back for another slice….YUM!
Ingredients
- 1 c Amish Friendship Bread Starter
- 3 large eggs
- 2/3 c canola oil
- 1 T vanilla
- 1 c sugar
- 2 c all-purpose flour
- 2 t baking powder
- 1/2 t baking soda
- 1 -1/2 t cinnamon
- 1/2 t salt
- 1 c nuts(optional)
- 1 c diced apples
Instructions
- Beat together the starter,eggs, oil and vanilla.
- Blend in the sugar.
- Whisk or sift together the dry ingredients.
- Toss diced apples and nuts, or additions you choose, into the flour mixture. to coat. This will help them suspend within the batter instead of sinking to the bottom of the bread while baking.
- Fold the dry mixture into the wet mixture; additions should be equally distributed throughout the batter and no clumps of flour visible.
- In a small dish, whisk together 1/2 c sugar with 1-1/2 t cinnamon.
- To prepare pans, you may spray with non-stick coating or brush with oil. Put 2 T of cinnamon sugar mixture in pan and rotate pan to coat the interior surfaces. Pour any excess out and reserve.
- Pour half of batter in each pan. Sprinkle the tops equally with the additional cinnamon sugar.
- Bake at 350°F for 50 minutes or until toothpick comes out clean.
- Place on a cooling rack for about 10-15 minutes. Run a knife or offset spatula around the edges of the pan . Flip out and invert back to pan and allow it to continue to cool.
