Recipe By :Darien Gee
Serving Size : 0 Preparation Time :0:10
Categories : Breads Cakes
Desserts Master Mix
Amount Measure Ingredient -- Preparation Method
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1 package active dry yeast
1/4 cup warm water
1 cup all-purpose flour
1 cup sugar
1 cup milk
In a small plastic, glass or ceramic bowl dissolve yeast in water. Let stand 10 minutes.
In a glass, plastic or ceramic containers combine flour and sugar. Mix thoroughly.
Slowly add in milk and yeast mixture. Mix well.
Cover loosely and elt stand at room temperature for 1 day or until bubbly.
This is DAY 1 of the 10 day cycle.
For the next ten days follow this cycle.
DAY 2- DAY 5 mash the bag once a day. If air forms open the bag and release it then reseal.
DAY 6: Add to the bag 1 c flour, 1 c. sugar, 1 c milk. Mash the bag
DAY 7: -DAY 9: Mash the bag once a day. If air forms open the bag and release it then reseal.
DAY 10: Pour the entire contents into a large non-metal bowl.
Add 1 1/2 c flour, 1 1/2 c sugar, 1 1/2 c milk. Mix well.
Measure out four separate batters of 1 cup each into 4 1 gallon Ziploc bags.
Use the remainder to bake a recipe or to be used as the starter for your next 10 day cycle. If you use it, save one of the four bags for yourself.
"The basis for all things Amish Friendship bread"
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Per Serving (excluding unknown items): 1400 Calories; 10g Fat (6.1% calories from fat); 24g Protein; 309g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 129mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 13 1/2 Other Carbohydrates.
Serving Ideas : Use as a master mix for the hundreds of recipes on the web and elsewhere for Amish Friendship bread.
NOTES : Hundreds of recipes for uses on friendshipbreadkitchen.com and their facebook page DO NOT USE ANYTHING METAL WHILE MAKING THIS RECIPE IT WILL GIVE THE BATTER A METALIC TASTE AND TURN IT GREEN!
Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired.