Day 2 - squish-squash and mash the bag
Day 3 - squish-squash and mash the bag
Day 4 - squish-squash and mash the bag
Day 5 - squish-squash and mash the bag
Day 6 - Add to bag 1 cup flour, 1 cup sugar, 1 cup milk, squish-squash, blah blah blah
Day 7 - squish-squash and mash the bag
Day 8 - squish-squash and mash the bag
Day 9 - squish-squash and mash the bag
Day 10 - BAKING DAY! Mix and divide starter as follows:
Pour entire contents of bag into large nonmetal bowl and add 1 1/2 cup flour, 1 1/2 cup sugar,
1 1/2 cup milk. Do not use metal to measure or stir. Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate one gallon size resealable bags. Keep one for yourself and give the other three to friends along with a copy of the instructions. Mark bag with day 1 date if you don’t give it away that day.
Recipe 1: Apple Nut Friendship Bread Yield: 2 loaves
2 cups all purpose flour 1 cup Friendship Bread starter
1 cup white sugar 3 eggs
2 teaspoons baking powder 4 oz container of no sugar added applesauce
1 teaspoon baking soda canola oil added to applesauce in cup to measure 2/3 cup
1 1/2 teaspoons cinnamon (OR 2/3 cup canola oil)
1 teaspoon salt 1 cup chopped nuts
1 tablespoon vanilla 2 apples, peeled, cored, finely chopped
*For pan prep: 1/2 cup sugar with 1 1/2 teaspoons cinnamon
Preheat oven to 350°. Lightly grease two 9x5 loaf pans (baking pans can be metal). “Flour” with half of sugar/cinnamon mixture from “For pan”. Set aside rest of mixture for topping batter before baking.
Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside.
In a large nonmetal mixing bowl, stir together the Amish Friendship starter, eggs, vanilla and applesauce/oil mixture. Gradually stir in sifted ingredients until just blended. Stir in chopped nuts and apples. Divide batter evenly between two prepared pans. Sprinkle rest of reserved cinnamon/sugar mixture on top.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center of loaf comes out clean. Cool in pan on rack for 10 minutes then run spatula around edges of pan and release. When room temperature keep in closed container or wrapped.