My church family and family loves this bread. I received the starter, from a friend, with a loaf of bread about seven years ago. I have had it ever since and keep it fed and my friend had told me if I ever get tired of feeding it and making bread to freeze it and it will be fine. Just take out and let unthaw then feed, it will start its progress all over again. She even had the recipe for starting a starter of your very own. I have even made a cake from it instead of bread and frost it with cream cheese frosting...yum!
1STARTER FOOD IS 1 CUP SELF-RISING FLOUR, 1 CUP SUGAR, 1 CUP MILK. IN A SMALL BOWL, SOFTEN IN WATWER FOR 10 MINUTES. STIR WELL. IN A 2 QUART GLASS, PLASTIC OR CERAMIC CONTAINER, COMBINE FLOUR AND SUGAR. MIX THOROUGHLY OR THE FLOUR WILL LUMP WHEN MILK IS ADDED. SLOWLY STIR IN WARM MILK AND SOFTEN YEAST MIXTURE.
2COVER LOOSELY AND LET STAND AT ROOM TEMPERATURE UNTIL BUBBLY. CONSIDER THIS DAY 1 OF THE 10 DAY CYCLE.
3DAY 2-4 STIR WITH WOODEN OR PLASTIC SPOON. DAY 5-FEED, TO FEED BLEND 1 CUP OF FLOUR AND 1 CUP OF SUGAR IN SMALL BOWL, SLOWLY MIX IN 1 CUP OF MILK, STIR THE MIXTURE INTO THE STARTER.
DAY 6-9 STIR.
4AMISH FRIENDSHIP BREAD
1 CUP OF STARTER
2/3 CUP OF OIL
2 CUPS SELF-RISING FLOUR
1 CUP SUGAR
1 TSP CINNAMON
1 TSP VANILLA
1 LARGE BOX (5 OUNCES) INSTANT VANILLA PUDDING
1 CUP MILK
5COMBINE ALL THE3 INGREDIENTS WELL, ADD YOUR CHOICE OF NUTS, BANANAS, DATES, RAISINS, APPLES, OR FRUITS. POUR INTO GREASED AND SUGARED LOAF PANS. BAKE AT 350 DEGREES FOR 45-50 MINUTES.