NO STARTER (STARTER FREE) AMISH FRIENDSHIP BREAD
Can't wait 10 days to bake? Here's a no-starter/starter-free Amish Friendship Bread recipe that will remind you of all that cinnamon goodness without the wait.
Provided by Friendship Bread Kitchen
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
AMISH FRIENDSHIP BREAD WITHOUT STARTER
Steps:
- Preheat oven to 325°F. Grease two 8½ x 4½-inch loaf pans; set aside.
- In a large bowl, whisk together flour, dry pudding mix, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs, oil, sugar, buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients; mix just until combined (do not over-mix).
- Divide the mixture evenly between the two prepared loaf pans.
- In a small bowl, combine the sugar and cinnamon topping. Sprinkle over the two loaves.
- Bake at 325°F for 1 hour, or until a toothpick inserted in the center of a loaf comes out clean.
- Cool in the pan for about 10 minutes, then transfer to wire racks to cool completely before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 224 kcal, Carbohydrate 27 g, Protein 3 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 26 mg, Sodium 154 mg, Fiber 1 g, Sugar 16 g
QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)
I love this bread and I had a craving for it, but didn't want to wait the month it took for the starter to be ready, so, I modified it a bit. It might not be quite as tasty as the original, but it's great if you want it in a hurry! I like to use butterscotch pudding for a different, but really nice flavor! Hope you enjoy!
Provided by Loves2Teach
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Mix "starter" ingredients together.
- Mix oil, milk, eggs, and vanilla with the "starter".
- In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
- Add to liquid mixture and stir thoroughly.
- Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins.
- Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!
OATMEAL BRAN MUFFINS (AMISH FRIENDSHIP BREAD STARTER)
These are great low fat, healthy muffins that use Amish Friendship Bread Starter (yes, the gift that keeps on giving. . .I swear this stuff multiplies). Feel free to add nuts, raisins, cranberries, cinnamon, vanilla, etc. I make my starter with whole wheat flour, so I go ahead and use cake flour in this recipe to lighten it up a bit. I also use carrot baby food in place of the applesauce to healthify it a bit more :)
Provided by januarybride
Categories Quick Breads
Time 45m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 10
Steps:
- Beat together wet ingredients til just mixed.
- Add remaining ingredients and stir until just mixed (batter should be a little lumpy).
- Fill greased muffin tins 2/3 full and bake 30 minutes at 375 degrees.
EASY & QUICK AMISH BREAD
I have had this recipe for at least 10 years, it was given to my by my mom after i got married but i just started making this about a year ago when i got pregnant with my second child and only wanted fresh homemade baked bread.. this bread is awesome. I make at least 4 loaves a week for my family. It is the simplest bread recipe i have and the tastiest . 1 loaf is usually gone hours after it comes out of the oven. Now here is the thing I am NOT avid baker, if its too complicated i screw it up, so this recipe in my book is fool proof..... If you make it and it doesn't come out.. you did something out of order ,... it is not the recipe.... follow the mixing directions exactly.. good baking and enjoy..
Provided by Ravenn2
Categories Yeast Breads
Time 2h
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 6
Steps:
- I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one.
- Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour.
- ==============================.
- In your mixer bowl pour warm water and sugar, stir until sugar is dissolved.
- After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is.
- After yeast proofs mix in oil and salt into the yeast.
- mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer.
- Turn bread out onto a well floured surface an knead until smooth .
- Place dough in a well oiled bowl and turn dough to coat with oil.
- Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour.
- After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves .
- Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf.
- I proof them in the oven the then just turn the heat on.
- Bake a 350 degrees for 30-35 minutes.
Nutrition Facts : Calories 157.8, Fat 2.6, SaturatedFat 0.3, Sodium 98.5, Carbohydrate 29.7, Fiber 1.1, Sugar 5.6, Protein 3.5
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