Amish Friendship Bread I

I used 1.5 cups of starter instead of 1 cup. It was much more moist this way. And I would agree with other reviews, add a pudding powder mix for a really rich, moist bread.

This came out great! I added a touch more cinnamon and vanilla. It was delicious and I have 4 starters left!!

It was a little dry – I did not make any modifications, but will review other comments to see what I could have done differently!

The recipe is good, mine did cook more quickly than the time suggested, even taking it out of the oven about 5 minutes early it was still a little too done. I will make this again (in 10 days!) and cut back on the time a bit more.

I made muffins. Yielded 12 large. I filled the muffin cup and on top I put a cinnamon sugar sprinkle then topped with a tablespoon of mix. They were good. Next time I’ll try fruit.

Taste great. Easy recipe

Haven’t made this in years but found this recipe which, was very close to how I made it years ago. The bread came out exactly how it’s meant to and is fantastic! The starter I made to begin the process was very active so I ended up with a new starter, 2 bags to give away plus another batch to store for a few days to bake again while I wait for the next round. This is a perfect recipe and highly recommend it to anyone that loves fresh homemade bread!

Left out the starter and drizzled the top with vanilla icing glaze at my kiddos requests. The house smelled wonderful and not a crumb was left! It was a unanimous 2 thumbs up from everyone!

My family can’t stop eating it. I did have to make a few changes. Not sure if it was my oven, altitude or something else, but I decreased the oven to 325 and baked it for 40 minutes.

I never use activated or dry yeast to make a starter or any bread. I have two starters from Sourdoughs International that I love, and used a portion of my GIZA culture to make a sweet culture. However one could use any of their 20 or more cultures depending on the desired type of flour or flour mix (whole wheat, rye,etc) and the desired sourness. This recipe is excellent, I use 100% whole wheat flour.

This recipe is pretty good, but I’m not sure why it says to bake it in two loaf pans. I divided the small amount of batter into the pans and then checked periodically. The bread was done in about 35 min. and could easily have fit into one pan. I also lessened the amount of sugar.

I make it different every time. No matter what variations i use I always after spraying the bread pan, sprinkle sugar, I use raw sugar and cinnamon on the bottom for a nice crunch extra touch,. Gives it a nicer flavor. Sometimes I add zucchini and pecans for a zuchinni bread flavor and other times I add shredded carrots, drained pineapple, coconut and some walnuts for a carrot cake flavored bread. The options are endless with this recipe. Enjoy it and share it!

My family and friends love this

I made this using coconut oil. It took about 1 hour 15 minutes to bake all the way though. I was nervous that the top would be totally burnt by the time the center was done. Luckily I kept it baking and it turned out really well. Also, this only made enough for 1 loaf pan. *I made this again. This time in the bread machine on the Sweet bread setting for 1.5 lb loaf. I put it on for 70 minutes at 325 degrees, medium crust. Came out great. **I’m making this again. This time I cut the sugar to 2/3C., and replaced the Cinnamon and Vanilla with 1/2t of onion powder and 1/2t of Garlic powder. We’ll see how that works out.

Do you have a dough after the adding ingredients to make the bread with 1 cup of the starter. I didnt mine was like a thick batter. What did I do wrong or was this right.

My kids love this bread! I have to make 2 loaves a week!!! I add lots of cinnamon and sprinkle cinnamon and sugar on top.

Made this today, as listed but added vanilla pudding. Made two wonderful loafs, just like my mother made in the 80’s when they were all into “Herman” starters. We also made chocolate today with chocolate pudding and chips, which is also good but the original cinnamon is the best. I will keep my starter and do the cinnamon again next.

It was okay. It doesn’t have much flavor and it didn’t rise much. I wont use this recipe again.

superb bread. However, since it takes so long to prepare the starter I just don’t think I’d take the time to go through all of that again. I have made plenty of other breads, many from this site that are just as good and don’t take 10 days to prepare.

Very good recipe. I’m not sure exactly how much starter I used, but I know it was slightly more than a cup after I took out the portions to pass on to friends. I added 1 large box of instant pudding mix to my recipe (NOT the kind that you make on the stove!) And since I only have 1 good loaf pan I made it in m bundt pan. I mixed up 1/4 cup of sugar with 1 tsp of cinnamon and sprinkled that on top. Cook time in the larger pan was about 80 min. Very moist and delicious.

This variation was bland and dry. The only “modification” I made (if you could even call it that) was adding about 1/2 tsp. extra cinnamon. The bread was a real disappointment. I’m going back to the basic recipe that came with the starter.