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    Amish Friendship Bread

    Source of Recipe


    List of Ingredients

    Day 1: You receive the fermented batter in a 1 gallon zipper bag.
    DO NOTHING. Just place the bag on your kitchen counter.
    Day 2: Squeeze the bag several times.
    Day 3: Squeeze the bag several times.
    Day 4: Squeeze the bag several times.
    Day 5: Squeeze the bag several times.
    Day 6: Add 1 c. flour, 1 c. sugar and 1 c. milk. Squeeze the bag several times.
    Day 7: Squeeze the bag several times.
    Day 8: Squeeze the bag several times.
    Day 9: Squeeze the bag several times.
    Day 10: In a large non-metallic bowl, combine the batter with 1 c. flour and 1 c. milk. Mix with a wooden or plastic spoon. Pour 3 one cup starters* into
    One gallon zipper bags. Give these 3 starters away to others with a copy of these instructions.

    To the remaining batter in the bowl, add:

    1 c. oil
    1 c. sugar
    1 t. vanilla
    3 large eggs
    1 t. baking powder
    t. salt
    2 c. flour
    c. milk
    t. baking soda
    2 small boxes instant vanilla pudding
    1 t. cinnamon
    - 1 c. raisins, nuts or chocolate chips (optional)


    In a separate bowl, mix 1 t. cinnamon and 3 T. sugar. Sprinkle this mixture into well-greased pans. Pour the batter into the pans. This will make 2 large, 3 small or 5 mini loaves (bake the mini loaves for 45 minutes). Bake at 325 degrees for 1 hour or until done. The bread is done when a toothpick comes out clean.


    1. Use French vanilla pudding, diced granny smith apples, c. chopped pecans
    2. French vanilla pudding and diced peeled peaches
    3. Coconut cream pudding and chocolate/caramel morsels
    4. Vanilla pudding, 1 c. frozen blueberries and 1 c. chopped pecans
    5. Cappuccino budding, c. chocolate chips and c. chopped pecans
    6. Caramel pudding and 1 diced granny smith apple
    7. Vanilla pudding and heath chips
    8. Cheesecake pudding and 1 c. chocolate and peanut butter swirl morsels


    1. Do not use metal spoons or bowls for mixing (also, no metal strainers)
    2. Do not refrigerate the batter
    3. If air gets in the bag, let it out
    4. It is normal for the batter to thicken, bubble and ferment

    *One cup starter can also be used to make more bread. Starter can be frozen up to 6 weeks, but do not feed before freezing. Thaw, feed and wait for bubbles to form again before using.




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