White Chocolate Raspberry Amish Friendship Bread
Indulge in the rich, creamy sweetness of White Chocolate Raspberry Amish Friendship Bread, a delightful twist on the classic treat with a burst of tangy raspberries and luscious white chocolate.
Servings:
2
Loaves
Equipment
- Mixing bowls
- Food scale
- Measuring cups and spoons
- 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 white chocolate Amish friendship bread
- 200 grams (1 cup) Amish friendship sourdough starter (from above)
- 226 grams (1 cup) melted unsalted butter (slightly cooled)
- 120 grams (1/2 cup) milk (warmed )
- 200 grams (1 cup) sugar
- 3 large eggs (room temperature)
- 5 grams (1 teaspoon) vanilla extract
- 250 grams (2 cups) all-purpose flour (+1 tablespoon for coating the raspberries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1.5 cups fresh, frozen, or freeze dried raspberries (see notes for preparation)
- 1/2 cup (80-90 grams) white chocolate chips
Instructions
Make the Amish friendship sourdough starter
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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 8×4-inch loaf pans. Optional: sprinkle a little sugar in each pan.
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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, salt, baking soda, and baking powder.
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If using frozen raspberries thaw them completely before using and gently pat them dry to remove any additional moisture. Tip: to thaw frozen raspberries quickly place them in a bag and submerge in room temperature water. Skip this step if using fresh raspberries.
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Place the raspberries in a bowl with a tablespoon of flour and mix to ensure the berries are coated. This step can be skipped if using freeze dried raspberries.
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To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugar 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 combined. Be careful not to overmix.
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Gently fold in the raspberries and white chocolate chips and mix just until combined.
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Pour the batter evenly into the two prepared pans and sprinkle some coarse sugar over top (optional).
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Bake at 325°F (165°C) for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool completely in the pan (45-60 min) before transferring to a wire rack. It needs to completely cool for easy slicing.
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White chocolate raspberry bread is lovely on its own but does well with a dusting of powdered sugar or a simple glaze (1 cup powdered sugar & 1-2 tablespoons milk).
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Once the bread has cooled completely, wrap it tightly in plastic wrap, or 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 sourdough starter the evening before you make the bread.
Let's talk raspberries!
Fresh Raspberries
- Preparation: Gently rinse and pat dry before folding them into the batter.
- Tips: Fresh raspberries can be delicate, so avoid over mixing to prevent them from breaking apart. Tossing them in a bit of flour can help distribute them evenly and minimize sinking.
Frozen Raspberries
- Preparation: Thaw the raspberries completely and gently pat them dry with paper towels to remove excess moisture.
- Tips: Toss the thawed and dried raspberries in a little flour before folding them into the batter. This helps them stay evenly distributed without adding extra liquid to the bread.
Freeze-Dried Raspberries
- Preparation: Crush them lightly or use as they are, depending on your texture preference.
- Tips: Mix freeze-dried raspberries directly into the batter or crumble them on top for a vibrant raspberry flavor without extra moisture.
