Best Amish Bread Recipes

AMISH FRIENDSHIP BREAD STARTER

Steps:

• In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
• On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
• Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

AMISH WHITE BREAD

Steps:

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

AMISH FRIENDSHIP BREAD I

Steps:

• 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.

AMISH FRIENDSHIP BREAD

Steps:

• To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
• For the next 4 days, continue kneading mixture once a day; keep at room temperature. On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
• For the next 3 days, knead mixture twice a day. On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread.
• To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside.
• In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.
• In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

EASY FRIENDSHIP BREAD (AMISH BREAD) STARTER

Steps:

• Dissolve yeast in small amount of warm water.
• Mix all ingredients together in a gallon-size ziploc bag. This is day one.
• Day 1 - Do nothing (This is the day you receive your starter, see date on your bag.).
• Day 2 - Mush the bag.
• Day 3 - Mush the bag.
• Day 4 - Mush the bag.
• Day 5 - Mush the bag.
• Day 6 - Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk - Mush the bag.
• Day 7 - Mush the bag.
• Day 8 - Mush the bag.
• Day 9 - Mush the bag.
• Day 10 - Follow the instructions below:.
• Pour entire contents of the bag into a large non-metal bowl.
• For 4 starters: Add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk.
• For 1 starter: Add ½ cup flour, ½ cup sugar, ½ milk (Tip: Starter will form lumps - add flour and sugar only and stir until smooth then add milk gradually (it will take a lot of stirring.).
• Label four (or one), one-gallon Ziploc bags with "Day 1" and the date. Fill each of these bags with one cup of the mixture. These are starters for you to pass onto your friends and/or co-workers. If you'd like, you may keep one for yourself. Note: If you keep a starter bag for yourself, you will be baking bread every 10th day. If you don't keep one for yourself, you will have to wait until you receive another starter bag from a friend, as the Amish are the only ones who know how to create a starter. After filling the bags, there will be 1-1/2 cups of batter remaining.
• Preheat the oven to 325'.
• To the remaining batter add 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup milk, ½ tsp vanilla, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 large box vanilla instant pudding, 2 tsp cinnamon, 1 cup raisins (optional), 1 cup chopped nuts (optional).
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

AMISH SOURDOUGH BREAD/STARTER

Steps:

• For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
• Leave starter on the counter covered, and stir daily.
• On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
• Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
• If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
• If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
• To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
• Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
• Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
• Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
• Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
• Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
• Cover and allow to rise for 1 hour, or until double in size.
• Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
• For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
• You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

AMISH CINNAMON BREAD (FRIENDSHIP BREAD)

Steps:

• Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
• On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
• On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
• On days 6-8: Squeeze the bag several times during the day.(remove air).
• On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
• Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
• In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
• Spray well 2 large loaf pans with cooking spray.
• In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
• Pour batter into pans.
• Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
• Bake at 325 degrees for 1 hour.
• IMPORTANT NOTES:.
• You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
• Do not use metal spoon or metal bowl for mixing.
• Do not refrigerate at any time during the process. Keep on the counter.
• If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
• It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
• You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
• Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

AMISH FRIENDSHIP BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.
• Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.

AMISH CINNAMON BREAD

Steps:

• 1. Cream together butter, 1 cup of sugar, and eggs.
• 2. Add buttermilk, flour, and baking soda.
• 3. Mix in separate bowl the 1/3 c sugar and cinnamon.
• 4. Put 1/2 of batter (or a little less) into greased loaf pan.
• 5. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter.
• 6. Add remaining batter to pan.
• 7. Sprinkle with last of cinnamon topping.
• 8. Swirl with a knife.
• 9. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
• 10. Cool in pan for 20 minutes before removing from pan.

AMISH FRIENDSHIP BREAD AND STARTER

Steps:

• Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
• Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
• On day 18 do nothing.
• On days 19, 20, and 21, stir.
• On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
• On days 23, 24, 25, and 26 stir.
• On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
• It's now ready to use to make the bread.
• Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
• AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
• In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
• Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

AMISH BREAD FOR THE BREAD MACHINE

Steps:

• Add ingredients in order given.
• Select basic bread cycle. Let it go until the bread completes the 2nd rising. Then turn off the machine and restart it on basic cycle again.
• Let cook as normal.

AMISH CINNAMON BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
• Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
• Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

AMISH CINNAMON SUGAR BREAD

Steps:

• 1. Preheat oven 350 degrees. Mix the sugar, butter, and eggs together. Beat in the buttermilk, flour and soda. Mix the sugar and cinnamon together in a small bowl
• 2. Spray two bread pans well. Add half the bread mixture then top with half the cinnamon sugar mixture. Repeat once more ending with the cinnamon sugar.
• 3. Bake for about 45 minutes.

QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)

Steps:

• Mix "starter" ingredients together.
• Mix oil, milk, eggs, and vanilla with the "starter".
• In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins.
• Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!

AMISH FRIENDSHIP BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
• Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.

AMISH FRIENDSHIP CHOCOLATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

AMISH POTATO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

SOURDOUGH PANCAKES (AMISH FRIENDSHIP BREAD STARTER)

Steps:

• Beat the egg, then add in wet ingredients.
• Add dry ingredients to the wet ingredients and mix well.
• If batter seems too thick, add more milk 1 Tbsp at a time until desired consistency.
• Preheat griddle pan to med-high, spray with non-stick cooking spray and pour batter onto griddle using 1/4 cup of batter per pancake.
• Once pancake looks set around the edges and a few bubbles are coming up thru the middle of the pancake, turn it over and cook another minute or two until done.
• Serve hot with butter.

AMISH FRIENDSHIP BREAD MISCELLANEOUS VARIATIONS

Steps:

• 1. Miscellaneous Variations Apple caramel bread ~ make Friendship Bread with dried apples and caramel instant pudding (makes it like caramel apples). ~~~or~~~ Last night I tried 3/4 cup white chocolate chips, 3/4 cup macadamia nuts and used cheesecake pudding. Delicious!!! ~~~or~~~ Substitute 2 tablespoons molasses for equal amount of sugar and add spices to make gingerbread. ~~~or~~~ throw in a box of chopped dates and a cup of chopped pecans. Then, instead of using two loaf pans, I bake it in a bundt pan. ~~~~or~~~ add 1 cup of drained crushed pineapple, 1 cup shredded coconut and pistachio pudding (instead of vanilla). Very yummy. ~~~or~~~ Great bread (cake) !!!! My neighbor gave me a starter before leaving for vacation... I've gained 5 lbs. but it's worth every bite. I used 1/2 cup nuts and 1/2 cup white raisins; to die for. ~~~or~~~ use 1 small box of orange jello, 1 c. drained mandarin oranges ~~~or~~~ use 1 small box of strawberry jello, 1 c. thawed strawberries. These are very good and I get raving reviews about them . ~~~or~~~ Use Cheesecake pudding instead of vanilla pudding and add chopped maraschino cherries (about 6 with some juice). This tastes great and looks very festive. ~~~or~~~ " butter pecan bread~ omit vanilla pudding and add butter pecan pudding and 1 cup pecans ~~~or~~~ Blue/raspberry bread add 1/2 cup Blueberries and 1/2 cup raspberries ~~~or~~~ add candied fruit mix and walnuts and almonds. The result was a tasty fruitcake."

AMISH WHITE BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water.
• In large bowl, combine sugar, salt, 2 cups water and shortening.
• Stir in yeast mixture.
• Gradually add flour to form a soft dough.
• Turn onto floured surface and knead until smooth.
• Place in a greased bowl and cover and let rise for about 2 hours.
• Punch down and divide into 2 portions and form loaves.
• Place in greased 9 x 5 loaf pans and prick tops with fork.
• Let rise until higher than pans (about 2 hours).
• Bake at 375 degrees for 25 to 30 minutes.
• Cool for ten minutes.
• Rub butter all over tops of loaves.
• Place pans on sides until loosened.
• Remove bread from pans and cool completely on racks.