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Friendship Bread

Friendship Bread
By April Roberts-Fischer on Friday, June 20, 2014 at 7:57pm

Do not use a metal bowl or spoon
Do not refrigerate the batter
if air gets in the bag, let it out
it is normal for the batter to raise, bubble and ferment
To make a starter mix 1/3 cup sugar, 1/3 cup milk, 1/3 cup flour and mix then pour into a bag or put in the bag directly and mush the bag to mix the ingredients together. Date the bag the day you make it that is Day 1.

DAY 1 is the day you receive the bag or make the starter
DAY 2 mush the bag
DAY 3 mush the bag
DAY 4 mush the bag
DAY 5 mush the bag
DAY 6 add 1 cup of each: Flour, Sugar, Milk; Mush te bag after adding these 3 ingredients
DAY 7 mush the bag
DAY 8 mush the bag
DAY 9 mush the bag
DAY 10 Pour the batter into a large bowl, and add 1 cup of each; Four, Sugar and Milk. Stir, then pour 1 cup in each of 3 1 gallon ziplock bags. Give the 3 bags with instructions to friends.

Preheat oven to 325 degrees. Grease pans 2 large loaf pans or 1 bundt pan. Coat inside of pan with cinnamon sugar mixture ( 1/4 cup sugar and 2 Tablespoons Cinnamon)
Add the following ingredients to your batter
1 cup oil 1 Large box instant vanilla pudding
3 eggs 2 Teaspoons cinnamon
1/2 cup milk 1 1/2 teaspoons baking powder
1 teaspoon vanilla 1/2 teaspoon salt
1 cup sugar 1/2 teaspoon baking soda
2 cups flour
Mix well and pour into pans, Sprinkle top with cinnamon/sugar. Bake 1 hour let stand 10 minutes before removing from pan. Day 10 and Day 1 are the same day- date the bags the same day as you bake the bread

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