38 Reviews of Amish Friendship Bread and Starter

From: Tawni Willis

On Jul 31, 2001

I use applesauce instead of the oil and it is not only delicious, but less fattening.

From: brc23

On Jul 25, 2002

Thanks so much for posting this recipe. It was the exact recipe I was looking for! I also bake it in a 9X13 pan and then it isn't so thick and doesn't take as long to cook. You can also freeze the starters for up to a month!

From: Elboe Bethel

On Oct 20, 2006

I have used this recipe for quite a long time and my family loves it. I only add half a cup of the sugar, milk and flour to the starter each time. That way I end up with half as much batter; then I cook two loaves and have the other half to keep as starter for my next batch of bread. My friends are not big on baking so this way I did not have to scramble to get rid of the starter each time.

From: firewife

On Oct 26, 2007

I make my starter in a gallon ziplock bag and knead the bag everyday opposed to stirring it in a bowl. It takes up less space and is way easy, less mess too. Just make sure you let the air out everyday! As if it could get any easier!

From: Chef #212714

On Jun 22, 2005

Sourdough bread is bread made without added yeast. By making a "starter" in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market. Not all sourdough is sour-tasting; Amish Friendship Bread and other types of live-yeast breads are also sourdough. To become a sourdough baker, all you need are some basic ingredients (flour, water, salt, and sugar), some basic tools (a mixing bowl, an oven, and a baking sheet), and a basic interest. If you can make bread, you can make sourdough bread.

From: Chef likestocook

On Jan 20, 2007

I have used basically this same recipe for years except mine is made with self rising flour. I am glad to get the starter recipe as I didn't have it. I have made lots of variations and usually make them as muffins. I take muffins to let people know that I am thinking of them. I usually make several batches and keep some in the freezer so they are handy if I need them. My family loves them for breakfast or a quick snack. Some of the variations have been lemon (omit cinnamon and use lemon pudding), peanut butter (add 1 cup of peanut butter cut in the dry ingredients and omit cinnamon),etc. It also makes a great bundt cake that is like a coffee cake. It says that you can't put it in the fridge, but I keep bags of the starter in the bottom of my refrigerator so that I can bake when I want - just bring them out for a day ( or at least to room temperature) Everyone loves this recipe and looks forward to a plate.

From: Marg (CaymanDesigns)

On Apr 16, 2008

My niece gave me the starter, so I didn't need to do that part. We all loved the bread!! It is so moist and had such a unique flavor. It freezes really well too if you want to use your extra starter to make more loaves instead of passing it on. (After a while you'll run out of friends to give it to...trust me!! LOL!) We love the vanilla pudding, cinnamon version but I can't wait to try some other variations. BTW, if someone gives you starter you should start at Day 18 in these instructions and go from there.

From: Susan Scannapieco

On Oct 30, 2000

Took about 70 minutes to bake.

From: beccalynn

On May 29, 2004

We loved this recipe. I've had friendship bread before, but never had the starter. Very good and worth the wait. I used 3/4 c. oil and 3/4 c. milk. The batch I did with 1 c. oil tasted too oily.

From: OrchydMyst

On Dec 13, 2004

My mother used to make this a lot and I am eager to try it myself. You can use any flavor of pudding mix to give the bread a different taste. My favorite was when she used the pistachio pudding mix. Even though I don't like the nuts, the bread was heavenly. Thanks for posting this!