Amish Friendship Bread
This recipe puts a new spin on the classic Amish Friendship Bread with this unique variation. Make this delicious sweet bread, share with friends, and enjoy a fresh twist on a traditional homemade treat!
Servings:
2
loaves
Equipment
- Food scale & measuring cups
- Mixing bowls
- 2 8x4 inch loaf pans
Ingredients
For the Amish Friendship Sourdough Starter
- 20 grams active sourdough starter
- 20 grams sugar
- 100 grams milk
- 100 grams all-purpose flour
For the Amish Friendship Bread
- 200 grams (1 cup) Amish friendship sourdough starter (from above)
- 226 grams (1 cup) unsalted butter (melted & slightly cooled)
- 120 grams (1/2 cup) milk (warmed)
- 200 grams (1 cup) sugar
- 100 grams (1/2 cup) light brown sugar
- 3 large eggs (brought to room temperature)
- 5 grams (1 teaspoon) vanilla extract
- 250 grams (2 cups) flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- raisins, nuts, or chocolate chips (optional add-ins)
For the cinnamon sugar coating
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
Make the Amish friendship starter the evening before
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The evening before you make the bread, mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.
The following morning:
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Preheat the oven to 325 degrees F and grease two 8x4-inch loaf pans.
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Mix the cinnamon-sugar coating ingredients (1/4 cup sugar and 1 teaspoon cinnamon) and dust the pans with half of this mixture, saving the other half for later.
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In a small saucepan warm the milk and butter until the butter melts. Set aside to cool.
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In a mixing bowl whisk together the flour, cinnamon, salt, baking soda, and baking powder.
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To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugars until combined.
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Next add the eggs and vanilla extract and whisk until combined.
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Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix. If using nuts, chocolate chips, or raisins, gently fold them into the batter.
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Pour the batter evenly into the two prepared pans. Sprinkle the remaining cinnamon-sugar mixture on top of the batter.
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Bake at 325°F (165°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
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Once the bread has cooled completely, wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
Notes
Baker's schedule: Make the Amish friendship starter the evening before you make the bread.
Can I use 2 9x5 inch loaf pans? Yes, keep in mind the loaves will not be as tall. Check them at the 50-minute mark.
Sourdough starter: Before mixing the Amish starter, ensure your sourdough starter has been fed within the past 24 hours.
Amish friendship starter: Feel free to double the recipe for the starter and share it with a friend!
