Amish Friendship Bread Recipe
- Carbohydrate 11.5044168446699 g
- Cholesterol 8.76027777750163 mg
- Fat 6.92176767133848 g
- Fiber 0.271314447382352 g
- Protein 1.37809561193275 g
- Saturated Fat 2.3099521114306 g
- Serving Size 1 1 Serving (36g)
- Sodium 144.082505683159 mg
- Sugar 11.2331023972876 g
- Trans Fat 0.293301238976104 g
- Calories 113 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
- In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes.
Golden crusts enclose a dense, cinnamon-flecked crumb that smells distinctly of vanilla and warm spice. This sweet quick bread relies on a fermented sourdough-style starter built on flour, sugar, and milk, which gives the batter a subtle tang beneath its sweetness. Historically, similar yeast-free chemically leavened cakes gained popularity through community sharing loops where home cooks distributed ongoing starter bags. When mixing the batter, combine the oil, eggs, and starter gently with the dry ingredients just until moistened. Overmixing activates the gluten network in the all-purpose flour, resulting in a tough, rubbery texture instead of a tender loaf. Pour the batter into two greased nine-by-five-inch loaf pans and bake at 350 degrees Fahrenheit for fifty to sixty minutes. Insert a wooden skewer into the center; it should emerge clean without wet batter clinging to it. While this recipe yields two full loaves, bakers can easily halve the measurements to produce a single loaf without altering the structural ratios. Let the baked loaves cool completely before slicing to allow the starches to set properly. Stored in an airtight container at room temperature, the bread remains moist for up to four days, often improving in flavor by the second day as the cinnamon and vanilla fully permeate the crumb.
