Amish Friendship Bread

Amish Friendship Bread Starter
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2    tsp           dry yeast
   1      cup           Flour
   1      cup           milk at room temperature
   1/2    tsp           salt
   1      oz            warm water
   1      Tbsp          sugar
   1      Tbsp          vinegar
1. Dissolve yeast in warm water, add remaining ingredients in a zip
lock bag
and mix until creamy
                       Amish Friendship Bread
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Flour
   4      cups          sugar
   3      cups          milk
   2      cups          vegetable oil
   6                    eggs
   2      tsp           vanilla extract
   3      tsp           baking powder
   2      tsp           salt
   4      tsp           ground cinnamon
   1      tsp           baking soda
   2      large         boxes of Instant Vanilla Pudding

1. Day 1 Do Nothing
2. Day 2 Mush Bag two times a day and let out air.
3. Day 3 Mush Bag two times a day and let out air.
4. Day 4 Mush Bag two times a day and let out air.
5. Day 5 Mush Bag two times a day and let out air.
6. Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk
7. Day 7 Mush Bag two times a day and let out air.
8. Day 8 Mush Bag two times a day and let out air.
9. Day 9 Mush Bag two times ad ay and let out air.
10. Day 10 Pour and squeeze contents into a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk and stir together. Measure out 1 one cup starter and place into large zip lock bag and freeze.
11. To starter that is left add 2 cups of oil, 6 eggs, 1 cup milk and 2
teaspoons of vanilla. Mix well. Set aside.
12. In another large bowl; mix 4 cups of flour, 2 cups sugar, 3 teaspoons baking powder, 2 teaspoons salt, 4 teaspoons ground cinnamon, 1 teaspoon baking soda, 2 large boxes instant vanilla pudding.
13. Mix two mixtures together, pour into four loaf pans.
14. Mix together 1 teaspoon cinnamon and 1/2 cup sugar; sprinkle on top of batter.
15. Bake at 325° for 1 hour; might take a little longer test with cake
tester for doneness.
Comments: USE A LARGE ZIP LOCK BAG AND STORE ON COUNTERTOP
DO NOT REFRIGERATE! DO NOT USE A METAL SPOON!

Pumpkin Apple Bread

Ooooh… this is SO going in my Christmas baskets!

Pumpkin Apple Bread

~~ For the Topping~~
1 T. all-purpose flour
5 T. sugar
1 T. cinnamon
1 T. soft butter
~~For the Bread~~
3 cups all-purpose flour
3/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 (16 oz) can solid pack pumpkin*
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs
2 Granny Smith apples, peeled & chopped

Make the topping: In a bowl, blend the flour, sugar, cinnamon, and butter until the mixture resembles coarse meal.

Preheat the oven to 350F and butter two loaf pans, 9"x5"x3".

Into a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice.
In another large bowl, whisk together the pumpkin mixture, stirring until the mixture is combined well, fold in the apples, and divide the batter between the pans.

Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes, or until a tester comes out clean.

Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely.

The bread keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

* These days, many brands put 15 oz of pumpkin into a can that appears the same as 16 oz... there is nearly 1/4 cup difference in that one ounce, so shop carefully! If you have already purchased a 15 oz can, reduce the amount of vegetable oil and sugar by 2 tbsp!           

Orange Pumpkin Loaf

Orange Pumpkin Loaf

1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.

In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.