Megan's StoryFriendship bread is a long tradition of making a "starter" from yeast, flour, sugar, & milk, allowing it to ferment for 10 days, then passing it on to friends and family members to begin their own "starter" & make delicious breads. I Love doing this & sharing with friends, family, & church members, etc. My family Loves this bread. & Just because you may be on gluten free restrictions, does not mean you can't enjoy this traditional bread.
I created this bread just by making a few changes to my original recipe that was passed to me years ago & it is just as good as the original recipe!
MAKING THE STARTER
1- 1/4 oz
active dry yeast
warm water (110 degrees f)
all purpose gluten free flour (will need 2 additional cups)
agave nectar, light (or 1 cup of sugar (will need additional 1 1/2 cups agave nectar or 2 additional cups of sugar)
almond milk @ room temp, (will need 2 additional cups)
MAKING THE FRIENDSHIP BREAD
gluten free, fermented friendship bread starter
agave nectar, light (or 1 cup sugar)
almond milk (or your favorite milk substitute)
all purpose gluten free flour
tapioca flour, gluten free
instant pudding mix (small 3 oz), any flavor (optional)
sea salt, fine
baking soda (gf)
1 1/2 tsp
baking powder (gf)
chocolate chips, raisins, or nuts (optional)
grapeseed oil, divided.... brush bread pans
sugar or cinnamon sugar for dusting bread pans
1To Make the Starter:
Allow milk to sit out and come to room temp.
In a glass container, jar or bowl, dissolve yeast in warm water. Allow to proof for 10-15 minutes. Add 1 cup of all purpose flour, & 1 cup of sugar, use a wooden spoon or plastic whisk to mix in. Slowly mix in milk. Cover with a coffee filter & secure with a rubber band. Place in a warm, draft free corner in your kitchen & allow to set out during the fermentation process. (Do not refrigerate & do not use metal utensils during this process). This is considered Day one (1). Make sure you place a label on your container with the date you began the process.
Day 1; make or receive GF Friendship Bread Starter, do nothing.
Day 2-4; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band.
Day 5; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps.
Day 6-9; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band.
Day 10; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps.
Remove one cup of batter and set aside to use to make bread. Remove another 3 cups(one at a time) & place in a gallon size ziplock bag. Place label with date on gallon size bags. Give these 3 cups away to friends along with this recipe. (this is considered day one again). You should have one cup remaining, use this to begin the 10 day fermentation process again. Do nothing.
2Preheat oven to 325 degrees F
Prepare 2 9x5 bread pans, brush with grapeseed oil, sprinkle bottom & sides with sugar or cinnamon sugar.
3To Make Friendship Bread:
In a large bowl, add 1 cup of starter, eggs, milk, agave nectar (or sugar), vanilla, & applesauce, mix well.
4In a second bowl, add GF flours, xanthan gum, pudding (optional), salt, baking soda, & baking powder. Mix in with starter mixture until no lumps remain. Fold in optional chocolate chips, nuts, or raisins.
5Pour half the batter in one prepared bread pan & the other half in second prepared bread pan. Bake @ 350 degrees F for one hour and 15 minutes or until a cake tester inserted in the middles comes out clean.
NOTE: You can opt to make 4 small loaves if making for bake sales or giving as gifts. reduce bake time by approximately 15 minutes.
About this Recipe
Megan Todd Megan213 - Apr 21, 2013
Cin Straw's Kitchen NanatomyGrands - Apr 21, 2013
Great post Megan.
Megan Todd Megan213 - Apr 22, 2013
Thank you! :) It came out so moist & delicious! Tastes much like the original recipe! My daughter Loves it!! So do the rest of us. I think this is one recipe I will do primarily GF since it's so delicious!
Cin Straw's Kitchen NanatomyGrands - Apr 22, 2013
Another great recipe your daughter will be able to eat.....yes!!!
Elizabeth Kreiley CrazyWrapGal - Nov 3, 2013
My breads always deflate after I take them out of the oven and end up being only 2 inches thick versus 4-5... What am I doing wrong?