Important!!
Do not use any type of metal spoon or bowl when making the batter.
Do not refrigerate.
Squeeze the air out! If air develops in the bag, that’s normal. It may bubble, rise and ferment.
Directions
Day1 This day the bag was prepared::Do nothing.
Day 2 Mush Bag
Day 3 Mush Bag
Day 4 Mush Bag
Day 5 Mush Bag
Day 6 Add one cup Flour, one cup Sugar, one cup Milk - be sure to use wood spoon and plastic or glass measure cups.
Day 7 Mush Bag
Day 8 Mush Bag
Day 9 Mush Bag
Day 10
Mix your bag of starter in large GLASS bowl and a wood spoon (do not use metal utensils) with one & a half cups flour, one & a half cups sugar, and one & a half cups milk. Mix well. Pour one cup of batter into 4 gallon sized zip-loc freezer bags. Label the bags with the date.
Keep one bag of the starter batter for yourself and give the other three bags to friends with a copy of these instructions.
Ingredients
Use the remaining batter in bowl add the following and mix well
1 Cup Oil
2 Cup Sugar
2 Teaspoons Cinnamon
1 1/2 Teaspoon Baking Powder
3 Eggs
1 large box instant Vanilla Pudding
1/2 Cup Milk
1/2 Teaspoon Baking Soda
2 Cups Flour
2 Teaspoon Vanilla
1 Teaspoon Salt
You can also add nuts if you like.
Directions
Preheat oven to 325 degrees.
Grease 2 large loaf pans.
In a small bowl mix 1/2 cup sugar and 1/2 tsp cinnamon. Coat the greased loaf pans with half of the mixture.
Pour the batter evenly between the 2 large greased and sugared loaf pans. Sprinkle the rest of the cinnamon sugar over the top of the loaves.
Bake at 325º for one hour and seven minutes (It could take longer to bake - check it with a toothpick). Cool for 10 minutes or until bread loosens from pans then remove bread from pans.
Makes two loaves.
To print extra instructions for your friends: www.lilbitgabby.com/amishfriendshipbread.html
