AMISH FRIENDSHIP BREAD

Important Preparation Tips:

Do NOT use metal spoon or metal bowl for mixing
Do not refrigerate
If air gets into bag, let it out
It is normal for batter to thicken, bubble, and ferment

Day 1 - You receive the fermented batter in a gallon Zip Lock bag. Do nothing but place it on the counter top

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 cup flour, 1 cup sugar, & 1 cup milk to the bag.Squeeze 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 cup flour, 1 cup sugar, & 1 cup of milk. Mix well with wooden or plastic spoon. Pour 1 cup starter each in 4 one-gallon zip lock bags. Give these to friends and family with a copy of these instructions.

To the remaining batter in the bowl add:

1 cup canola oil	3 large eggs
1 cup sugar	2 cups (self rising) flour
1 tsp vanilla	½ cup milk
2 tsp cinnamon	1 large instant vanilla pudding mix

In separate bowl, mix 1 tsp cinnamon and add 3 Tbsp. sugar. Sprinkle into 2 well-greased loaf pans then add batter. Bake @ 325 for 50 minutes (or 1 hour if baking in a bundt pan). NOTE: You may also add nuts, raisins, chocolate chips, or whatever you like to the batter.

This document can be found on the web site http://spacedog.net/amish/