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| | From:  Genie· (Original Message) | Sent: 10/14/2007 11:39 AM |
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| | | From: Genie· | Sent: 10/14/2007 11:40 AM |
| Herman Quick Biscuits
1 cup Flour
2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/4 cup Oil
1/4 teaspoon Salt
1 cup Herman starter
Mix together on waxed paper. Form into biscuits. Bake at 350¼F for 10 minutes. Yield: 12-15 biscuits. Herman or Friendship Starter
1 cup Sugar
1/3 cup Warm water
2 Envelopes active dry yeast
2 cups Milk
2 cups Flour
Sprinkle one tablespoon sugar over warm water. Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining sugar, flour and yeast mixture. Place in plastic or glass container about the size of a 5-quar ice cream bucket. Stir, using only a wooden spoon or paddle, as metal retards growth. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage.
On the fifth day, measure out one cup to bake with. Measure out one cup for gift. Feed remaining starter one cup flour, one cup milk and one-half cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out one cup, if desired, to give to a friend. You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days. Herman Wheat & Honey Starter
1/2 cup Honey or brown sugar
1/3 cup Warm water
2 Envelopes active dry yeast
2 cups Milk
1 cup Whole-wheat flour
1 cup White flour
1 tablespoon Powdered ground ginger
Stir 1 tb honey into warm water. Sprinkle yeast over and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining honey, flours, ginger and yeast mixture. Place in plastic or glass container about the size of a 5-quart ice cream bucket. Stir with a wooden spoon or paddle. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage.
On the fifth day, measure out 1 cup to bake with. Measure out 1 cup for gift. Feed remaining starter 1 cup white flour, 1 cup milk and 1/2 cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out 1 cup, if desired, to give to a friend. You should have enough leftover to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days. | | |
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| | | From: Genie· | Sent: 2/26/2008 7:59 PM |
Friendship Bread--Variation To make starter mix together: 1 cup flour 1 cup sugar 1 cup milk Stir with wooden spoon and store in a large (at least 2 qt.) jar. Cover with cloth. Day 1-- do nothing Days-- 2,3,&4, Stir each day with wooden spoon Day-- 5 Add 1 cup flour 1 cup sugar 1 cup milk Stir Day 6--Do nothing Days--7,8,& 9 , Stir each day with wooden spoon Day 10-- Add 1 cup flour 1 cup sugar 1 cup milk Stir and pour 1 cup into each of 3 bowls. Give 2 away and keep 1 cup. To the remaining batch add and mix together: 1 cup oil 2 cups flour 1 cup sugar 3 eggs 1 tsp. vanilla 1/2 cup milk 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1 cup chopped nuts 1 large or 2 small boxes Instant Pudding...chocolate, banana, or any flavor of your choice Pour into 2 large and well greased and sugared loaf pans. Bake at 350º for 40-50 minutes. For muffins prepare pans the same way , Bake at 335º for 17-20 minutes. You may need to adjust time and temp for the muffins depending on your oven so muffins don't burn on the bottom. Cool 10 minutes before removing. Enjoy!! I have used this recipe for at least 20 years. Brenda | |
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| | | From: Genie· | Sent: 2/26/2008 8:00 PM |
Friendship Bread To make starter mix together: 1 cup flour 1 cup sugar 1 cup milk Stir with wooden spoon and store in a large (at least 2 qt.) jar. Cover with cloth. Day 1-- do nothing Days-- 2,3,&4, Stir each day with wooden spoon Day-- 5 Add 1 cup flour 1 cup sugar 1 cup milk Stir Day 6--Do nothing Days--7,8,& 9 , Stir each day with wooden spoon Day 10-- Add 1 cup flour 1 cup sugar 1 cup milk Stir and pour 1 cup into each of 3 bowls. Give 2 away and keep 1 cup. To the remaining batch add and mix together: 1/3 cup oil 2 cups flour 1 cup sugar 3 eggs 1 tsp. vanilla 1 tsp. cinnamon 1 1/4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Pour into 2 large and well greased and sugared loaf pans. ( Use sugar and cinnamon ). Bake at 350º for 40-50 minutes. For muffins prepare pans the same way , Bake at 335º for 17-20 minutes. You may need to adjust time and temp for the muffins depending on your oven so muffins don't burn on the bottom. Cool 10 minutes before removing. Enjoy!! I have used this recipe for at least 20 years. Brenda | |
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Reply
| | | From: Genie· | Sent: 5/14/2008 3:59 AM |
| Amish Friendship Starter
1 cup flour
1 cup sugar
1 cup milk
Stir all ingredients together. Put in reclosable container. Set
aside. Do not refrigerate. Do not use a metal spoon for daily
stirring.
Stir starter daily for 5 days. Then start with recipe.
Day 6--Add 1 cup sugar, 1 cup flour and 1 cup milk to starter. Keep
in warm area and continue stirring.
Day 7, 8, 9--Stir well.
Day 10--Repeat Day 6.
Day 11, 12, 13, 14--Stir well.
Day 15--Repeat Day 6. Stir. Pour 1 cup into each of 3 containers.
Give to 3 friends with instructions for Amish Friendship Bread.
Amish Friendship Bread
1 cup starter
2/3 cup oil
2 cups flour
1 cup sugar
3 eggs
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Add all ingredients to starter and mix well. Pour batter into a
well-greased and sugared pan. Sprinkle with cinnamon. Bake at
350 for 50 minutes for large loaf pan, 30-35 minutes for mini pans.
Each mini pan holds 3/4 cup batter, 5 mini loaves to a batch.
Optional additions:
Nuts, raisins,cherries, fruit, chocolate chips
My favorite is to add chopped apples.
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Reply
| | | From: Genie· | Sent: 7/3/2008 9:53 PM |
| AMISH CINNAMON BREAD
(FRIENDSHIP BREAD)
Starter
a.. 1 package active dry yeast
b.. 1 cup milk
c.. 1 cup flour
d.. 1 cup sugar
NOTE: DO NOT USE METAL BOWLS OR SPOONS AND DO NOT REFRIGERATE. PROCEDURE TO MAKE THE STARTER
Dissolve yeast in small amout of warm water. Mix all ingredients together in ample size bowl or jar (it will grow) This is day 1 of the recipe , then the next day go to day 2 and so on.
a.. DAY 1 Receive fermented starter in ziplock bag. Do nothing! Put bag on counter.
b.. DAY 2 Squeeze bag several times.
c.. DAY 3 Squeeze bag several times.
d.. DAY 4 Squeeze bag several times.
e.. DAY 5 Squeeze bag several times.
f.. DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk. Squeeze bag several times.
g.. DAY 7 Squeeze bag several times.
h.. DAY 8 Squeeze bag several times.
i.. DAY 9 Squeeze bag several times.
j.. DAY 10 In a large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one gallon ziplock bags and pour 1 cup of starter in each. Give these four starters with a copy of instructions to family and friends.
TO THE REMAINING BATTER IN BOWL, ADD: 1 CUP VEGETABLE OIL 2 CUPS FLOUR
1 CUP SUGAR 1/2 CUP MILK
1 TEASPOON VANILLA 1/2 TEASPOON SALT
2 LARGE EGGS 2 BOXES VANILLA PUDDING
1 1/2 TEASPOONS BAKING POWDER 1 1/2 TEASPOONS CINNAMON
In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons sugar, sprinkle into well greased pans before batter. Bake at 325* for 1 hour or until done.
REMEMBER: Do not refrigerate starter! As air builds in the bag, let air out. It is normal for the batter to thicken, bubble and ferment.
Also, you can try different pudding flavors-add a little character to your bread! Someone recommended a box of pistachio and a box of lemon. Try it out!
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