Requested by a member:
First the Amish starter:
1 cup flour
1 cup sugar
1 cup milk
Combine the above ingredients in a large container - 1 sq canning jar with lid, bowl with air tight lid or gallon size ziplock bag. Do not refrigerate. Do not use meta...l utensiles to stir the starter. "Sti...r" starter in bag by sqeezing the bag. Be sure to let air out of the bag as it accumulates. Stir your newly made starter daily for about one eweek until it begins to ferment. Then follow the routine below.
It is normal for the batter to thinken, bubble, and ferment.
Day 1 One cup of flour, one cup of sugar, one cup of milk - mix well, then place it in a zip lock bag. Squeeze out the air and seal.
Day 2 - squeeze the bag to mix
Day 3 squeeze the bag
Day 4 squeeze the bag
Day 5 squeeze the bag
Day 6 add 1 cup flour, 1 cup sugar, 1 cup milk
Day 7 squeeze the bag
Day 8 squeeze the bag
Day 9 squeeze the bag
At this point you can add 1 cup flour, 1 cup sugar and 1 cup of milk. Mix well then divide into one cup servings to give starter mix to friends, keeping 2 cups for yourself.
Take one cup of starter mix and add:
1/2 cup oil
3 eggs
1 teaspoon vanilla
1 cup sugar
2 cups flour
1 1/2 tespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large box chocolate pudding mix
1 cup milk
12 oz peanut butter chips
1 tablespoon cocoa
Preheat oven to 350 degrees (or 325 degrees if pudding is used). Spray with Pam and flour. Prepare pans. You may use two loaf pans. Combine all ingredients in bowl. Beating the eggs and oil separately with fork or whisk before adding to batter to make mixing easier. (I use my kitchen aid and just add all the ingredients at one time except the chocolate chips which I add last and hand stir.) Pour into prepared pans and bake loaves for 1 hour.
There are many variations and my family's favorite is the almond bread.See More
First the Amish starter:
1 cup flour
1 cup sugar
1 cup milk
Combine the above ingredients in a large container - 1 sq canning jar with lid, bowl with air tight lid or gallon size ziplock bag. Do not refrigerate. Do not use meta...l utensiles to stir the starter. "Sti...r" starter in bag by sqeezing the bag. Be sure to let air out of the bag as it accumulates. Stir your newly made starter daily for about one eweek until it begins to ferment. Then follow the routine below.
It is normal for the batter to thinken, bubble, and ferment.
Day 1 One cup of flour, one cup of sugar, one cup of milk - mix well, then place it in a zip lock bag. Squeeze out the air and seal.
Day 2 - squeeze the bag to mix
Day 3 squeeze the bag
Day 4 squeeze the bag
Day 5 squeeze the bag
Day 6 add 1 cup flour, 1 cup sugar, 1 cup milk
Day 7 squeeze the bag
Day 8 squeeze the bag
Day 9 squeeze the bag
At this point you can add 1 cup flour, 1 cup sugar and 1 cup of milk. Mix well then divide into one cup servings to give starter mix to friends, keeping 2 cups for yourself.
Take one cup of starter mix and add:
1/2 cup oil
3 eggs
1 teaspoon vanilla
1 cup sugar
2 cups flour
1 1/2 tespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large box chocolate pudding mix
1 cup milk
12 oz peanut butter chips
1 tablespoon cocoa
Preheat oven to 350 degrees (or 325 degrees if pudding is used). Spray with Pam and flour. Prepare pans. You may use two loaf pans. Combine all ingredients in bowl. Beating the eggs and oil separately with fork or whisk before adding to batter to make mixing easier. (I use my kitchen aid and just add all the ingredients at one time except the chocolate chips which I add last and hand stir.) Pour into prepared pans and bake loaves for 1 hour.
There are many variations and my family's favorite is the almond bread.See More
