Amish Friendship Bread

Yesterday my mother called me from work to ask if i wanted a bag full of batter to make 'Amish Friendship Bread' that a co-worker had brought in for her. She told me she got to try a piece and that it was DELICIOUS but she wanted me to take care of it. One you get a bag passed along to you it takes 10 days to prepare before baking. Once those 10 days are up you scoop out 2 or 3 cups to pass along to your friends so they can continue the process. Today is day 6 for my batter. I googled the recipe starter for any of you who would like to start a batch yourself.

Amish Friendship Bread Starter

It is very important to use plastic or wooden utensils and plastic or glass containers when making this---no metal.
Ingredients:
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)
Directions:
1. In a small bowl  dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a  glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and the dissolved yeast mixture.  Cover the mixture loosely with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter. I would put this mixture in a ziploc bag so I could continue on with the recipe.
For the next 10 days use the starter according to the instructions.

Allrecipes has another Amish Friendship Bread Starter recipe with tips about freezing the starter.

Once you have a starter batch here are the 10 day instructions.

*note*
Do not use any type of metal spoons or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out.
It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag.
Day 2: Squish-squash-mush the bag
Day 3: Squish-squash-mush the bag
Day 4: Squish-squash-mush the bag
Day 5: Squish-squash-mush the bag
Day 6: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Squish-squash-mush the bag.
Day 7: Squish-squash-mush the bag
Day 8: Squish-squash-mush the bag
Day 9: Squish-squash-mush the bag
Day 10: BAKING DAY! Mix and divide the starter as follows:
Pour entire contents of bag into large non-metal bowl and add: 1½ cup flour, 1½ cup sugar, 1½ cup milk.
Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate Ziplock bags (one gallon
size). Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.
Pre-heat oven to 325°. To the remaining batter in the bowl, add:
3 eggs
1 cup Canola oil
1 cup milk
1 cup sugar
2 tsp cinnamon
½ tsp vanilla
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups flour
1 large box instant vanilla pudding
Grease or butter 2 large loaf pans and mix an additional ½ cup sugar and 1½ tsp cinnamon. Dust the
greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top
with remaining sugar mixture.
Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.
If bag isn't passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when
given to them. If you keep a starter bag for yourself, you will be baking every 10 days.