Wednesday, May 5, 2010

Amish Friendship Bread

Amish Friendship Bread Loaf

This classic Amish friendship bread is rich and moist and sweet and has a nice spicy cinnamon flavor. It reminds me a bit of cinnamon coffee cake, though it is lighter in texture. Also, this bread improves in both texture and flavor as it ages: It's even better on day two than it is straight out of the oven!

This recipe was attached to a bag of Amish friendship bread starter that my fiance got at work:

Amish Friendship Bread

Bread:
1 c Amish friendship bread starter
3 eggs
1 c oil
1/2 c milk
1 c sugar
1 tsp vanilla extract
2 c (280g) all-purpose flour
2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 large box (5.1 oz) instant vanilla pudding mix
1 c raisins

Topping:
1/2 c sugar
1 1/2 tsp cinnamon

1. Preheat your oven to 325°.

2. In a medium bowl, whisk together the starter, eggs, oil, milk, sugar, and vanilla extract until everything is well combined.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and pudding mix. Add the starter mixture to the flour mixture and gently stir until the batter just barely comes together. Gently stir in the raisins.

3. To make the topping, whisk together the sugar and the cinnamon. Grease two loaf pans well, and then dust the greased pans using half of the cinnamon sugar mixture. Pour the batter evenly into the pans and then evenly sprinkle the remaining half of the cinnamon sugar over the top of the batter.

4. Bake for 40-45 minutes, or until a toothpick inserted into the center of a bread comes out clean. Allow the breads to cool in their pans for 10 minutes before turning them out on a wire rack to cool completely.
Notes:
  • If you store it wrapped in plastic wrap, this bread will stay fresh for at least a week.
  • This bread also freezes well.
  • If you'd like, you can bake this bread in a single bundt pan instead of two loaf pans.

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