Welcome, what would you like to do?


By Pat Lawson on Friday, January 10, 2014 at 10:47pm

Cooking Time:30 min

?1 cup Amish (Friendship) Starter
?2 eggs
?1 1/2 cups milk
?2 teaspoons sugar
?1/2 cup all-purpose flour
?1 1/2 cups cornmeal
?1/4 cup vegetable oil
?3/4 teaspoon baking soda
?1/2 teaspoon salt
?1 teaspoon baking powder

1.Preheat oven to 425 degrees F.

2.Grease a 9 inch baking pan. In a large mixer bowl combine starter, eggs, milk, sugar, flour and cornmeal.

3.Beat at medium speed for 2 minutes. Mix in oil, baking soda, salt and baking powder.

4.Transfer mixture to prepared baking pan and bake for 25 – 30 minutes at 425 degrees F.

Amish Friendship Bread Starter

? 1 (.25 ounce) package active dry yeast
? 1/4 cup warm water (110 degrees F/45 degrees C)
? 3 cups all-purpose flour, divided
? 3 cups white sugar, divided
? 3 cups milk


1.In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2.On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
3.Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

? PREP 30 mins
? READY IN 9 days
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Cornbread was last modified: by

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