Wednesday, April 25, 2007

Friendship Bread

I've been passing around starter for Amish Friendship Bread for about 2 months now. For all of you who are tired of the current recipe, my mom passed this one to me for Sourdough bread that you can use with the same starter. Just do everything the same up to Day 10.. then start ere:

Sponge: Pour starter into large non-metal bowl.

Add 1 cup of warm water and 1 cup of flour. Stir well, and set in a warm place for several hours. You can even leave it overnight. This is called “proofing.” The recipe I got it from had refrigerated starter, but since mine was already at room temperature it only took a couple of hours. When your sponge is bubbly and has a white froth, and smells a little sour, it is ready. The longer you let the sponge sit, the more sour flavor you will get.

Making Bread:

¼ Cup Sugar ½ Cup Oil
1 Tablespoon Salt 1 ½ Cup Warm Water
2 Cups Starter 6 Cups flour

Keep 1 ½ cup starter for your next batch. (I had another 1 ½ cups I tossed.)

Mix all ingredients except flour then add flour 1 cup at a time. Dough should be stiff but sticky. Knead on floured board just till dough is not sticky and can be picked up.

Place in large greased bowl (at least 3 quart). Turn dough over once to grease top. Cover loosely and let sit till double in bulk (5-8 hours or more). To speed rising, you can put it in the oven (TURNED OFF) with a pan of steaming water under it. Shape bread or punch down and refrigerate to shape later.

This will make 3 loaves of bread or several batches of rolls.

Loaves: Divide into thirds. Knead each piece a few minutes, using as little flour as possible to keep it from sticking. Place in greased loaf pan, brush with butter, cover lightly, and let rise till double in bulk. Bake on bottom rack at 350º for 30-35 minutes. Remove from oven and pans and brush with butter. Cool and wrap in foil. (Or slice, butter and eat it hot!!!!)

Rolls: Shape as desired, let rise and bake the same as loaves.

Cinnamon Rolls: Roll dough as thin as possible. Spread melted butter, sugar, and cinnamon on the dough and roll up tightly. Slice about ½ inch thick, place in prepared pan (well greased) and let rise till double. Bake at 350º for 30-35 minutes. Glaze with powdered sugar glaze while warm.

Caramel rolls: Melt ½ stick butter and ½ cup brown sugar in a 8 or 9 inch pan. Place rolls on top and let rise as usual. When baked, turn out immediately onto serving platter and let syrupy mixture run down over the rolls.

Here is a good glaze that was not included with the recipe but works well:

1½ cups powdered sugar 1 slightly beaten egg white
1/8 teaspoon salt 1 tablespoon melted butter
½ teaspoon vanilla
Blend powdered sugar into egg white. Add melted butter, salt, and vanilla. Beat until smooth. If glaze is to thin, add more sugar.

No comments: