Bread Starters Require Special Care
Dear Laura: I was given an Amish Friendship Bread and Cake starter. I am enjoying it. However, I cannot use that much bread and cake. Do you have a recipe for the original starter? I’d like to use this one up, then wait awhile before starting it again. Thanks. - Beulah, Rosalia.
Dear Beulah: Because there are several variations of the friendship bread, it’s best to keep the starter and bread recipes together. I’ll print both for you and encourage all those who share the starter to include directions for both the starter and its use.
Friendship bread starter and batter require special treatment. Do not refrigerate, cover tightly, or expose to any metal - bowl, spoon, foil, etc.
If you plan to use this bread for a specific event, such as a holiday meal or as a hostess gift, note that both the starter and the bread require 10 days. While you may be able to fudge a day or two, if followed precisely, the recipes take 20 days from start to finished product.
Amish Friendship Bread Starter Be sure to record starting date.
1 cup water reserved from cooking some macaroni or spaghetti
1 cup milk
1 cup sugar
1 cup flour
Day 1: Stir together first four ingredients in glass or plastic container with wooden or nylon spoon. Let stand at room temperature.
Days 2, 3, 4 and 5: Stir with wooden or nylon spoon.
Day 6: Add and stir to blend:
1 cup flour
1 cup sugar
1 cup milk
Days 7, 8, and 9: Stir with a wooden or nylon spoon.
Day 10: Divide mixture.
Yield: 2 Friendship Bread starters.
Amish Friendship Bread Do not use metal spoon or bowl. Do not refrigerate. Record start date.
Day 1: Let starter stand at room temperature.
Days 2, 3, 4 and 5: Stir with wooden or nylon spoon.
Day 6: Add and stir to blend:
1 cup flour
1 cup sugar
1 cup milk
Days 7, 8, 9: Stir with wooden or nylon spoon.
Day 10: Stir. Add and stir until smooth:
1 cup sugar
1 cup flour
1 cup milk
Place 1 cup starter in small container and give it to a friend, along with copies of the recipes. Place another 1 cup of starter in a container to begin your next batch.
To the remaining batter add:
2/3 cup vegetable oil
1/2 to 1 cup sugar (see note)
2 cups white or whole wheat flour
3 eggs
1-1/2 teaspoons cinnamon
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups of any of the following, or a combination: blueberries, strawberries, raisins, walnuts, applesauce (1 cup only), bananas, pineapple, etc.
Pour into 2 greased and sugared (like flouring) loaf pans and bake at 350 degrees for 50 to 55 minutes.
Yield: 2 large loaves.
Note: Vary the amount of sugar to adjust for the sweetness of the fruit-nut selection. Also, depending on what you add, you may wish to substitute vanilla for the cinnamon.
Dear Laura: Do you have a peanut brittle recipe that uses peanut butter? I’d sure like to have a copy. Thanks for your help. - Irene, Spokane.
Dear Irene: This holiday favorite is adapted from the Dorothy Dean collection. You must be organized and quick with this one to get the final stir-and-spread completed before it sets up. For best results, measure all ingredients and butter the baking sheet before beginning to cook the brittle.
Peanut Butter Brittle
2 cups sugar
1/4 cup water
1-1/2 cups light corn syrup
2 cups salted peanuts
2 to 2-1/2 cups peanut butter (depending on moisture of brand)
1/2 teaspoon vanilla
1-1/2 teaspoons baking soda
Combine sugar and water in heavy saucepan. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in syrup. Cook to hard crack stage (300 degrees).
Meanwhile, mix peanuts, peanut butter and vanilla. Remove syrup from heat and quickly add and stir in the peanut butter mixture and the baking soda.
Immediately pour the blended mixture onto a well-buttered baking sheet; quickly spread with fork. Cool; break into pieces.
Yield: About 3 pounds creamy peanut brittle.
Dear Laura: I have lost my recipe for “canning” breads such as pumpkin and zucchini. They make great Christmas presents. Could you provide the procedure? I would sure appreciate your assistance. Thank you. - Joan, Spokane.
Dear Joan: Prepare your favorite quick bread batter(s). Fill well-greased, wide-mouth canning jars 1/2 to 2/3 full with batter. Using recipe directions as a guide, bake at 350 degrees, or temperature recommended in your recipe, until the bread is lightly browned and begins to pull away from sides. A wooden pick or cake tester inserted near the center should come out clean. Remove from oven.
Immediately trim off any bread that extends above the jar. Wipe the rim clear of crumbs, then seal with a canning lid. Place on a rack to cool. Test for seal. Label and store in a dark cool place.
xxxx
The following fields overflowed: SUPCAT = COLUMN, RECIPE, QUESTION & ANSWER - Cook’s Notebook CREDIT = Laura Carnie The Spokesman-Review