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Amish Friendship Bread

amish friendship bread Side German
Amish Friendship Bread
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 2

A classic bread that's made to be shared, gift bags of starter to friends and family so they can spread the love. MORE+ LESS-

Updated September 6, 2013



package active dry yeast
cup very warm water
cup warm cultured buttermilk
cup Gold Medal™ all-purpose flour
cup granulated sugar

Additions to Starter During 10 Days

cups Gold Medal™ all-purpose flour
cups granulated sugar
cups cultured buttermilk


cup (1 bag) Starter
cup butter, softened
cup cultured buttermilk
cup packed brown sugar
teaspoon vanilla
1 1/2
teaspoon baking powder
teaspoon salt
teaspoon baking soda
cups Gold Medal™ all-purpose flour
tablespoons ground cinnamon
box (6-serving size) vanilla instant pudding and pie filling mix
tablespoons granulated sugar


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  • 1
    DIRECTIONS TO MAKE THE STARTER: In medium bowl, stir together yeast and warm water until yeast is dissolved. Add buttermilk. Beat in 1 cup flour and 1 cup granulated sugar. Pour mixture into 1-gallon zipper-topped bag; seal bag. Place in cool, dry location for at least 8 hours or up to 10 hours.
  • 2
    Place starter in refrigerator and store there for Days 2 through 10. Consider this (or the day you receive the starter) as Day 1 of the cycle.
  • 3
    DIRECTIONS TO ACCOMPANY A STARTER BAG: Day 1: Do nothing. Day 2: Mash bag. Day 3: Mash bag. Day 4: Mash bag. Day 5: Mash bag. Day 6: To bag, add 1 cup all-purpose flour, 1 cup granulated sugar, 1 cup cultured buttermilk; seal bag and mash until mixed. Day 7: Mash bag. Day 8: Mash bag. Day 9: Mash bag. Day 10: Follow directions below: Pour entire bag into nonmetal bowl. Add 1 cup flour, 1 cup granulated sugar, 1 cup cultured buttermilk. Measure out 1 cup of Starter into each of 4 (1-gallon) zipper-topped bags. Keep 1 bag for yourself, and give other bags to 3 friends along with recipe.
  • 4
    DIRECTIONS TO MAKE TWO LOAVES OF BREAD: Heat oven to 325°F. Spray 2 (9x5-inch) loaf pans with cooking spray. In large bowl, beat contents of 1 bag of Starter, the eggs, butter, buttermilk, brown sugar, baking powder, baking soda, flour, and pudding mix with whisk until a smooth batter forms.
  • 5
    Scoop 1 cup batter into small bowl. Add cinnamon; beat with whisk until cinnamon is well mixed into batter. Spoon dollops of cinnamon batter back into large bowl with vanilla batter. With fork, gently swirl vanilla and cinnamon batters together. Don't over mix! Two or three swirls should be enough! Pour batter into pans. Sprinkle top of each loaf with 1 tablespoon granulated sugar.
  • 6
    Bake 55 to 65 minutes or until bread springs back when touched lightly in center. Cool until bread loosens from sides of pan. Turn breads out onto serving dish or cutting board. Serve and enjoy!

Expert Tips

  • Before using, check to see that the starter is still good. It should have a pleasant sour smell and be bubbly. Discard it if it smells bad, turns reddish or orange in color, or grows mold.
  • Do not taste or eat raw starter or raw dough.
  • Bake breads until thoroughly cooked.
  • If you keep a bag of Starter for yourself, you'll be able to bake two loaves of bread every 10 days.
  • When gifting friends bags of the starter, be sure to include the list of directions with the bag, as well as a copy of the recipe, so they can make their own loaves of bread!

Nutrition Information

No nutrition information available for this recipe

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