is from Wikipedia and demonstrates the principle
Friendship Bread is used as an example.--
is a type of bread or cake made from a
starter that is often shared in a manner similar to
starter is a substitute for baking yeast and can be used to make many
kinds of yeast-based breads, shared with friends, or frozen for future
use. The sweet, cake-like Amish Cinnamon Bread is a
bread that is made from this starter; it is a simple, stirred
quickbread that includes a substantial amount of sugar and vegetable
oil, with a mild cinnamon flavor. It has characteristics of both pound
cake and coffee cake.
common recipe using this starter suggests using
cup (240 ml) of it to make bread, keeping one cup to start a new cycle,
and giving the remaining two cups to friends. The process of sharing
the starter makes it somewhat like a chain letter. One cup of starter
makes one standard loaf of bread.
--Added: Friendship cake is
also called chain cake.
said that chain cake is like a chain letter
but tastes much different.--
is no reason to think that the sweet,
cinnamon-flavored bread has any connection to the Amish people,
although the name is taken from them. According to Elizabeth Coblentz,
a member of the Old Order Amish and the author of the syndicated column
"The Amish Cook", true Amish Friendship Bread is "just sourdough bread
that is passed around to the sick and needy".
So, in the good ole days, the sick and needy, in spite of
being sick or needy or both, were still able to do their own
baking? Whoa .. --
recipe for Amish Cinnamon Bread may have first
posted to the internet in 1990, but the recipe itself is several
can easily be created from scratch with a
package of regular baker's yeast and the ingredients that are used to
maintain it. It is also possible to create it in a baker's kitchen
through natural wild yeasts. Typically, however, a friend shares a cup
of the liquid yeast culture with people who would like to make this
bread. The starter is typically maintained by adding sugar, flour and
milk every few days, although any source of water and food for the
yeast will work.
instructions distributed with Amish Friendship
typically omit instructions on how to prepare starter from scratch, and
frequently claim that the recipe is a secret "known only to the Amish".
Added: Secrets disappeared when the internet showed up!
bread is also known as "The Mother Bread".
the starter cycle
common cycle is based on the addition of one cup
of sugar, flour, and milk every five days, with bread baked and extra
starter shared every tenth day. The ten-day cycle produces five cups of
starter, which must be either used to bake bread, given away, or used
to start a new cycle. A common suggestion is to bake one loaf of bread,
give away three cups of starter, and to save the remaining one for the
If you are a number cruncher, 4 cups multiplied by itself every 10 days
for 5 years probably turns into a layer of starter a few inches thick
covering the entire United States. Or at least Texas? Seriously, it
would turn into an awesome amount of starter. --
is not necessary to wait the canonical ten days
before using one cup of starter: a cup of starter can be used as a
yeast substitute at any point. However, using starter on earlier days
will result in a smaller quantity of starter at the end of the cycle.
To avoid running out of starter, it is normal to feed the starter (add
milk, sugar, and flour) before removing a cup for use, and most recipes
assume that starter is always fed immediately before being removed. A
five-day baking cycle feeds the starter every fifth day and uses the
resulting mixture on that day to bake one or two loaves of bread (one
cup per loaf). The remaining starter is reserved to begin the next
five-day fermentation cycle.
common instructions to the contrary, the
can be frozen for later use, and the cycle begun anew after thawing.
The cycle can also be slowed to about half the normal fermentation rate
by refrigerating the starter instead of allowing it to ferment at room
temperature. Refrigeration is usually recommended if a few days' delay
stiff, dry yeast starter in the Italian
Friendship Bread comes with a commitment".
http://www.newsminer.com/news/2008/mar/05/beware/. Retrieved 2008-03-18.
Douglas (2002-09-22). "Elizabeth
Coblentz, 66, Is Dead; Homespun Amish Columnist - New York Times". The
New York Times.
http://query.nytimes.com/gst/fullpage.html?res=950CE7D81639F931A1575AC0A9649C8B63. Retrieved 2008-09-05.
(1997). New recipes from quilt
country: more food & folkways from the Amish &
New York, N.Y: Clarkson Potter Publishers. pp. 50.
1990 Usenet posting
which may be the first mention of this bread on the Internet
thanks to Wikipedia
and their friendship cake