Thursday, January 6, 2011


If you want to start a fun neighborhood or family "friendship" thing going, this AMISH BREAD STARTER is easy, and is the kind of thing that, like the Energizer Bunny, keeps going and going.  My neighborhood had it going a few years ago for quite some time.  It wasn't unusual to go into homes and see a bag, or two, or three of the Ziploc "bags that needed to be mushed" on counter tops.  Men, women and children were all taking part--and making delicious breads and cakes from the starter, to boot!   Posted is the recipe to make your starter, and directions on how to maintain it, as well as recipes for the yummy breads or cake.

Day 1    1 Cup milk     Mix in large GLASS or CERAMIC bowl, NO METAL spoons
             1 Cup sugar    Use heavy-duty gallon-size Ziploc baggies
             1 Cup flour     Burp, leave open 1"- DO NOT REFRIGERATE
Days 2-5 Leave it alone to bubble
Day 6     Knead baggie once
Day 7    1 Cup sugar    Mix these ingredients together, then add to ingredients
              1 Cup flour      in the baggie
              1 Cup milk
Days 8-9   Knead the baggie once a day
Day 10    1 Cup sugar    Mix these ingredients first, then feed the ingredients in
               1 Cup flour      the baggie
               1 Cup milk
Day 11    Today you can take out 1 Cup of the starter for baking,
               You can give 1-3 Cups to 1-3 friends, & continue to maintain
               any starter you have left.  (Keep track of your starter with
                a chart so you won't get mixed up on the days).
WHEN AIR FORMS IN THE BAG AND IT GETS PUFFY, LET OUT THE AIR AND RESEAL.  IT IS NORMAL FOR THE BATTER TO RAISE, BUBBLE AND FERMENT.  When your starter is first ready for baking, remove the amount needed for the recipe and remove 1 Cup (or  up to 3 bags with 1 Cup each), to give to friends.  Leave the rest of the starter on the counter in the Ziploc baggie.  Knead it once a day and feed it every 5th day with 1 Cup flour, 1 Cup sugar, and 1 Cup milk.  (The easiest way to select feeding days is to use calender dates that can be divided by 5, like the 5th, 10th, 15th, 20th, 25th and 30th).  You may have to skip a day or two to get on this schedule, but that won't hurt, as long as you make sure to knead it every day. 

You can remove starter any day you want for baking or giving away.  Always leave a cup in the starter baggie and continue feeding every 5th day.  The feeding schedule should give you all the starter you want on a regular basis.  Always take out 1 or 2 cups after feeding.  If you don't need any starter for baking or giving away, you will still have to take some out and discard it, so you might as well give it away!  This way, you will always have a manageable amount of fresh starter. 

Every 30 days transfer your starter to a new Ziploc baggie.

1 Cup starter
3/4 Cup oil
3 eggs
2 Cup flour
1 Cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon
Place starter in large plastic bowl, and use a non-metal spoon for mixing.  Add oil. Mix.  Add 3 eggs and mix well.  Add the dry ingredients and stir together until blended.  Pour into 2 greased and cinnamon-sugar coated loaf pans.  Sprinkle tops with more cinnamon-sugar.  Bake at 350 degrees for 40-50 minutes, or until done, when a toothpick comes out clean from the center of the bread.

1 Cup starter
1 Cup sugar
2/3 Cup oil
2 eggs
2 Cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 teaspoon salt
1 Cup chopped walnuts or pecans
1 15-oz can crushed pineapple, drained
1/2 Cup raisins (optional)
1 Cup packed brown sugar
1/4 Cup butter
1 Tablespoon flour.
Place starter in large plastic bowl--remembering not to use metal spoons for mixing.  Add sugar and oil.  Mix.  Add eggs and blend well.  Add the rest of the ingredients up to the nuts and stir until blended.  Add nuts, drained pineapple and raisins, if desired.  Pour into a greased and floured 9X13" cake pan.  Mix until crumbly the brown sugar, butter and flour.  Sprinkle over the batter in the cake pan and bake at 350 degrees for 35-40 minutes. or until toothpick comes out clean.  NOTE:  Variations are unlimited:  Chocolate Chips, Coconut, Cranberries, Blueberries, Strawberries, etc. can be added, as well as different chopped nuts.  Use your imagination.  Scrumptious!  Super moist and heavy.

1 Cup starter
1 Cup oil
1/2 Cup milk
3 eggs
1 teaspoon vanilla
2 Cups flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 large box instant vanilla pudding, dry
Preheat oven to 325 degrees.  Grease and, using a mixture of 1/4 Cup sugar and 1 teaspoon cinnamon, use portion of the mixture to sugar 2 loaf pans or one large bundt pan. Mix all ingredients together.  Pour batter into pan(s) and sprinkle remaining sugar mixture on top.  Bake 1 hour, or until done.  Let stand 10 minutes before removing from pan.  OPTIONAL:  Add nuts, chocolate chips, coconut, etc.  NOTE:  Mini loaf pans, bake about 45, or until toothpick comes out clean.  Muffins, bake 20-25 minutes.
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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