I've never been a big fan of coffee cake...usually it's dry, crumbly and overly sweet. Then last week, my coworker, Martha brought a coffee cake to our office. It looked good, so I gave it a try. Three words...oh my god! Seriously, this coffee cake was so good it should be illegal - it was the perfect combination of vanilla & cinnamon, lightly sweet and so moist and tasty. I sat at my desk ohhing and ahhing and begged her to share the recipe so I could share it with you....
A few days went by then a mystery container appeared on my desk with directions to not open until I arrived home and to follow the attached directions. This mystery container had the starter batter for my very own Amish Friendship Bread. Being Jewish I know all about he bread of affliction, but had never heard of Amish Friendship Bread -- AKA the kick ass coffee cake! Woo-hoo!
It turns out that when you are given your starter batter, you follow the instructions and ten days later (or less depending on what day you are given the batter), you make your own bread and four more bags of starter to keep or give to your friends. You can freeze the bags of starter to save for a later date. Just let the starter defrost and watch for the bubbles to start again before you proceed with the recipe.
It's important to leave the bag out at room temperature so that the yeast can do its work (I know, it sounds gross especially given you add milk to it and leave it out on the counter- trust me, I had my doubts!).
Amish Friendship Bread Cinnamon Loaf Recipe
- Do not use any type of metal spoon or bowl for mixing.
- Do not refrigerate.
- Batter will rise, bubble, and ferment ... burp as needed.
Day 1 - receive the starter and do nothing
Day 2 - Mush the bag.
Day 3 - Mush the bag.
Day 4 - Mush the bag.
Day 5 - Mush the bag.
Day 6 - Add to the bag 1 cup each flour, sugar and milk. Mush the bag.
Day 7 - Mush the bag.
Day 8 - Mush the bag.
Day 9 - Mush the bag.
Day 10 - Follow these instructions:
- Pour the entire contents of the bag into a non-metal bowl.
- Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk. Stir.
- Measure one cup batter into four 1-gallon Ziploc bags and give to friends along with a copy of the recipe.
- Preheat oven to 325 degrees.
- Add to the remaining batter:
3 eggs
1 cup oil
1 tsp. cinnamon
1/2 cup milk
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups flour
1 large box instant vanilla pudding (or any flavor)
1/2 tsp. salt
- Grease 2 large loaf pan
- In a small bowl, mix together 1/2 cup sugar and 1 1/2 tsp. cinnamon. Dust the greased pans with 1/2 of this mixture.
- Pour the batter evenly into the 2 pans and sprinkle the remaining sugar mixture over the top.
- Bake 1 hour. Cool the bread until it loosens evenly from the pan (about 10 minutes). Serve warm or cold. YUMMY!
If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift.
Here is a PDF of the recipe you can download and print.
Enjoy!
*Photo courtesy of group recipes.com
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