Sunday, September 26, 2010

Amish Friendship Bread

Amish Friendship Bread


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

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container 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 until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

To make bread on Day 10:
To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon (we left this out of ours)
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

** We made banana nut bread by using banana pudding mix instead of the vanilla... and we made the chocolate chocolate chip bread by adding chocolate pudding and chocolate chips to the batter. You can make this in any combination you can think of - use any flavor pudding... and add all sorts of mix-ins! 

Next time we might just add chocolate chips to the version with the vanilla pudding - that would be YUMMY too!
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Monday, September 6, 2010

Snickerdoodle Muffins

Snickerdoodle Muffins
Adapted from a recipe on Tasty
Yield - 24 muffins (for me)

2 sticks unsalted butter, softened
1 cup granulated sugar
1 tablespoon ground cinnamon
2 teaspoons vanilla
2 whole eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
1 pinch salt
3/4 teaspoon ground or grated nutmeg (I used pumpkin pie spice)
1 1/4 cups sour cream
2 1/4 cups all-purpose flour

1/2 cup sugar
2 teaspoons ground cinnamon

Preheat oven to 350. Grease muffin tins or use paper liners.

Cream the butter, sugar, and cinnamon until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until well incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and nutmeg (or pumpkin pie spice in my case).

Add about 1/2 cup of the flour mixture to the butter & sugar - mix to incorporate... then add in 1/4 cup of the sour cream - mix to incorporate. Alternate these into the mixture until all are combined - start with the flour and end with the flour... scrape the bowl occasionally.

In one final bowl, mix the sugar and cinnamon for the topping. Pour the muffin batter into your muffin pans - I used a cookie scoop to make sure that all of my muffins were roughly the same size. Sprinkle the tops with the sugar topping. Bake for approximately 20 minutes or until golden brown.
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