Ingredients:

  • 1 packet (0.25 oz) active dry yeast
  • 0.25 cup warm water (110°F)
  • 1 cup all-purpose flour (Initial Starter)
  • 1 cup granulated sugar (Initial Starter)
  • 1 cup whole milk (Initial Starter)
  • 1 cup all-purpose flour (Day 6 Feed)
  • 1 cup granulated sugar (Day 6 Feed)
  • 1 cup whole milk (Day 6 Feed)
  • 1 cup all-purpose flour (Day 10 Feed)
  • 1 cup granulated sugar (Day 10 Feed)
  • 1 cup whole milk (Day 10 Feed)
  • 1 cup Amish Friendship Bread Starter
  • 3 large eggs
  • 1 cup vegetable oil
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp salt
  • 3.4 oz instant vanilla pudding mix
  • 0.25 cup granulated sugar (Pan Coating)
  • 1 tsp ground cinnamon (Pan Coating)

Instructions:

  1. Dissolve the yeast in warm water for 10 minutes until foamy. In a gallon Ziploc bag, combine 1 cup flour, 1 cup sugar, 1 cup milk, and the yeast mixture. Squeeze out the air and seal.
  2. Maintain the starter for 10 days at room temperature. Days 2, 3, 4, and 5: Squeeze the bag several times throughout the day to mix the contents. On Day 6, feed with 1 cup each of flour, sugar, and milk. Days 7, 8, and 9: Squeeze the bag several times a day to keep the culture active. On Day 10, feed again with 1 cup each of flour, sugar, and milk.
  3. Preheat oven to 325°F (165°C). Grease two 9x5 inch loaf pans. Mix the pan coating (1/4 cup sugar and 1 tsp cinnamon) and dust the pans thoroughly, until the surfaces are completely covered tapping out the excess.
  4. In a large non-metal bowl, combine 1 cup of the starter with eggs, oil, milk, and vanilla. Mix with a wooden spoon until the batter is smooth and yellow.
  5. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and pudding mix. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no large flour streaks remain. Do not overmix, or the bread will become tough.
  6. Pour the batter into the prepared pans. Bake for 60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the bread cool in the pans for 10 minutes before turning them out onto a wire rack.