3 Amish Bread Recipes
Amish bread is wonderful, and well worth the time it takes to make it. In this article you’ll find three different versions of Amish friendship bread, including the bread starter recipe.
Recipe #1 – Amish Bread Starter
- 2/3 c. sugar
- 2/3 c. milk
- 2/3 c. flour
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions.
Day 1, receive the starter
Day 2, 3 & 4 – stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients:
Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional).
Bread
- 2/3 c. oil
- 3 eggs
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1 to 1 1/2 tsp. cinnamon
- 1 c. sugar
- 2 c. flour
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.
Recipe #2 – Amish Pumpkin Bread
- 3 c. granulated sugar
- 1 c. vegetable oil
- 4 eggs, beaten
- 1 lb. canned pumpkin
- 3 1/2 c. flour
- 2/3 c. water
- 2 tsp. baking soda
- 2 tsp. salt (scant)
- 1/2 tsp. ground cloves
- 1 tsp. EACH: cinnamon, allspice and nutmeg
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.
Recipe #3 – Amish Poppyseed Bread
- 3 c. flour
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3 eggs, beaten
- 1 1/2 c. oil
- 2 1/2 c. sugar
- 1 1/2 c. milk
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. almond flavor
- 1 1/2 tsp. butter flavor
- 1 1/2 tbsp. poppy seeds
Glaze:
- 1/4 c. orange juice
- 3/4 c. sugar
- 1/2 tsp. almond flavor
- 1/2 tsp. butter flavor
- 1/2 tsp. vanilla
Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot.
The Author:
Kara Kels
My recipe for the Amish starter does not contain eggs – I worry that the eggs should not be at room temperature for 17 days – or am I looking at the recipe wrong.
I can understand your worry, as eggs are generally not recommended to be stored at room temperature for extended periods of time.
However, in this specific Amish bread recipe, the eggs are not meant to be left at room temperature for 17 days. The 17-day time frame mentioned in the recipe refers to the entire process of feeding and fermenting the starter, not the eggs themselves.
Typically, when making an Amish starter, you feed it every few days with flour, sugar, and milk. The eggs are simply added to the starter mixture along with other ingredients like flour, sugar, and milk on the day you plan to bake the bread.
To ensure food safety, it is important to follow the recipe instructions carefully and refrigerate the Amish starter whenever it is not being fed or used for baking. This will prevent the eggs from being left at room temperature for too long and minimize the risk of foodborne illnesses.
If you are still concerned about leaving eggs at room temperature, you can always store them in the refrigerator and bring them to room temperature before adding them to the starter mixture on the day of baking. This extra precaution should help ease any worries you may have.