What are the key ingredients and actual amounts needed for each to make a starter kit for Amish Bread?

Answer 1

FRIENDSHIP BREAD STARTER

1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1 c. all purpose flour
1 c. sugar
1 c. warm milk (110 degrees

STARTER FOOD: (every 5 days)
1 c. all purpose flour
1 c. sugar
1 c. milk

In small bowl, soften yeast in water for about 10 minutes. Stir well. In a 2 quart glass, plastic, or ceramic container. Combine flour and sugar. Mix thoroughly or the flour will lump when milk is added. Slowly stir in warm milk and softened yeast mixture. Cover loosely and let stand at room temperature until bubbly. Refrigerate. Consider this Day 1 of a 10 day cycle.
Days 2-4, stir with a spoon.

Day 5, to feed, blend flour and sugar in a small bowl. Slowly mix in milk with a spoon, whisk or hand mixer. Stir mixture into starter. Return to refrigerator.

Day 6-9, stir.

Day 10, (which becomes Day 1 for the next series) feed again.

NOTE: Consider the 10 day cycle a guide. It doesn't need to be followed exactly. If you need more starter, feed it more often. The starter is yeast culture and will grow when fed. To hasten growth, leave starter at room temperature for several hours.


BASIC FRIENDSHIP BREAD:

2 c. all purpose flour
1 c. sugar
1 1/4 baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 c. Friendship starter
2/3 c. vegetable oil
3 eggs, slightly beaten
1/2 tsp. vanilla
1-2 c. optional addition (see below)

Preheat oven to 350 degrees. Grease two 9 x 5 inch loaf pans with shortening.
In a large mixer bowl, sift or thoroughly mix flour, sugar, baking powder, soda, salt, and cinnamon. Add starter, eggs, vanilla, and mix well. Stir in optional ingredients and divide batter between the prepared pans. Bake about 55 minutes (exact time will vary because of differences of optionals). Cool in pans on racks 10 minutes then turn out of pans and cool.


Optional Additions:

Raisins, chopped pitted dates, nuts, dried cherries, mashed ripe bananas, blueberries, coconut, canned pumpkin, chocolate chips, chopped apples, grated carrot, grated zucchini.

Answer 2

Amish Friendship Bread Starter

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS
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 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 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).

Answer 3

Amish Friendship Bread

Starter:
1 package active dry yeast
1 C. warm water
1 C. buttermilk, at room temperature
1 C. bread flour
1 T. sugar

Sponge:
1 C. starter
1 1/2 C. lukewarm water
2 C. bread flour

Bread Dough:
2 T. vegetable oil
1 T. sugar
2 t. salt
3 1/2 C. bread flour, divided use
1/2 t. baking soda
2 T. butter, at room temperature

Make the starter:
Dissolve the yeast in warm water in a warmed glass bowl. Whisk in the buttermilk, bread flour and sugar until smooth. Cover loosely with plastic wrap or cheesecloth. Allow the mixture to stand, at room temperature, for 5 to 7 days or until the mixture is bubbly and has a sour aroma. A clear liquid will form on the top of the starter 6 to 12 hours after the original mixing; that is normal. Stir mixture every day with a fork. After the mixture is done fermenting, cover and refrigerate until needed.

For every cup you take out of the starter, add 3/4 cup bread flour and 3/4 cup liquid, such as buttermilk, milk or water. Stir the starter and let it sit at room temperature for one day, then cover and refrigerate again. If the starter is not used for more than two weeks, scoop out 1 cup, then feed it as usual, adding 3/4 cup bread flour and 3/4 cup liquid.

Make the sponge:
Remove 1 cup of starter and place in a large bowl; allow it to come to room temperature. Add the lukewarm water, then whisk in the 2 cups bread flour until smooth. Cover loosely with plastic wrap or cheesecloth and let stand at room temperature for 1 to 2 days. The longer you leave it, the more biting and ''sour'' the flavor of the sourdough bread.

Make the dough:
To the sponge add the vegetable oil, sugar and salt; mix well. In a small bowl, combine 1 cup of the flour with the baking soda; gradually add to the sponge mixture. Add remaining 2 1/2 cups flour, 1/2 cup at a time, mixing each time until incorporated. Note that the total 3 1/2 cups is an approximate amount of flour. When enough flour is added, the dough should be soft, springy and not sticky.

Knead dough with dough hook on electric mixer or by hand for 10 minutes. Butter or oil the top of the dough, cover with plastic wrap and allow the dough to rise 1 hour, or until doubled, in a warm, draft-free place (about 85°F.).

Punch the dough down firmly and divide in half. Transfer one half to a floured surface and roll out to a 12 x 15-inch rectangle. Roll the dough up tightly, starting from the longest side. Seal the sides and ends by pinching the dough firmly together with your fingers. Pat and form into a smooth roll and transfer to a greased baking sheet that has been coated liberally with cornmeal. Repeat with the other half of the dough, placing the second loaf on a second sheet. Cover and allow the loaves to rise for 1 hour, or until doubled, in a warm, draft-free place.

Preheat the oven to 375°F. With a sharp knife, lightly score the top of each loaf with 4 diagonal cuts. Bake for about 40 minutes. (Finished loaves should sound hollow when tapped.) Remove loaves to a rack to cool and rub with the softened butter. Makes 2 loaves.
http://www.thatsmyhome.com/bakery/special/amishbr.htm

Sourdough Starter
http://www.mealsmatter.org/recipes-meals/recipe/12865

Answer 4

No you cant freeze Amish bread started , it will kill the yeast in in . If you aren't going to use it share with a friend or ask someone to feed it for you but don't freeze it