According to Wikipedia, Amish Friendship Bread is a cake-like sweet bread made from sourdough starter, a portion of which is often shared with friends in a manner similar to a chain letter. The starter is a substitute for baking yeast and is shared with friends and a portion saved out to start another cycle.
There is nothing backing up the connection of the sweet stirred-bread to the Amish people, although the name has been taken from them. True Amish Friendship Bread is "just sourdough bread that is passed around to the sick and the needy", according to Elizabeth Coblenz, author of the syndicated column, "The Amish Cook", and member of the Old Order Amish.
Apparently the recipe first appeared on the internet around 1990, but the actual recipe is several decades old.
Farberware Bakeware 9-by-5-Inch Loaf Pan
A common recipe using the starter, also known as the Mother Bread, suggests using one cup (240 ml) of it to start a new cycle, giving the remaining batter to friends, typically in airtight plastic bags with instructions for feeding the dough and the recipe for baking the bread on the 10th day of the cycle.
A typical cycle involves adding or "feeding" the starter with 1 cup each (240 ml) of sugar, flour and milk every 5 days. The 10 day cycle produces approximately 5 cups of starter which must be either given away, baked (each 1 cup of starter makes 2 loaves of bread) or used to start a new cycle. Given the obvious multiplication facts, unless you want to bake ALOT of cinnamon bread, on day 10, it is best to pass it along to friends, with the option of saving one cup for yourself to start again.
The Amish Cook's Baking Book
Despite some instructions which say otherwise, according to the article in Wikipedia, the starter can be frozen for later use or if a few days delay is desired, refrigerated, which slows the fermentation process to about half. I may try this just to see how it works.
The end result is a very sweet and moist cinnamon bread. You may vary the bread slightly by adding nuts and or raisins to the batter before baking.
The bread pictured was made from a starter given to me at a workshop, and goes nicely with coffee ! Be warned: once you cut into the first loaf (it makes 2) you better freeze the second loaf or it will all be gone in a day or two depending on how many in your household or how much you can't resist. It's delicious !
I'd love to hear from you if you've tried the Friendship Bread.
making your life a little sweeter,
Liz
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http://youtu.be/pC2nePyCcl4
Happy Baking !!
A cupcake is a pretty standard thing to bake, but here are some tips to end up with a professional looking treat, taking your reviews from "oh, that must be home made, to "wow, did they come from a bakery?"
First, a cupcake liner is a must, there are SO many fun options out there. You can check out your local craft store, and on eBay, you can buy custom colors in bulk, for a special event. I found these awesome zebra/hot pink ones at the grocery store. Don't use the pastel thin ones that sometimes end up greasy and sheer, a heavier paper is a must. And with many you can even go without a standard muffin/cupcake tin.
Cupcake Creations 32 Standard Cups: Pink Zebra
Next, I recommend using a mechanical scoop to neatly measure the batter into each liner. I have all 3 sizes in stainless steel by Pampered Chef. They take prime real estate in my bakery gadget drawer.
If you fill the papers only half full, they will rise to the top of the paper and you have plenty of space for plenty of icing, and who doesn't love icing!
Wilton 2104-7778 Master Tip Set
For a uniform professional looking swirl with your icing, I recommend the #1 M Open Star tip by Wilton. I like to use a coupler in the decorating bag for stability and the convenience of switching to a different tip with the same bag/color.
If you decide to add sprinkles or sugar, it is best to sprinkle on when icing is moist, before it sets, otherwise they won't stick. Ice several, then sprinkle, then move on to the next ones and repeat. Sprinkle over a bowl and you can reuse the ones that fall off. No waste. Less is more when it comes to sprinkles and sugar, you're looking for an accent of color.
I save the sturdy plastic trays that party platters come on, as seen above, (including the domed lid) Wash in hot sudsy water, remove or cover the sticker, and you have a perfect presentation container for your next bake sale or away from home casual party. No need to worry about leaving your favorite container or plate.
And of course, always always always make your frosting from scratch. Leave the tub-o-plastic icing at the grocery store. Wilton's, Buttercream is a no-fail favorite. Whip until light and fluffy and smooth preferably with a quality stand mixer. (see my post on my 20+ yr. faithful companion) and finally, NEVER, use margarine...or spreadable plastic as I like to say, ALWAYS use real butter!
Cupcakes 'N More Dessert Stand-Holds 23 Cupcakes 1
Experiment with flavors, a touch of vanilla and a hint of almond is a nice combination. Substitute orange juice for the cream or milk and you have a delightful citrus icing. (garnish with orange zest?) Or how about peppermint extract , a drop or two of red food color to make a pale pink icing and top with crushed candy canes, on a chocolate cupcake..divine!
If you'd like to see more cupcake and cake ideas, check out my facebook page, Party Hostess Diva. I'm also on Pinterest, as Elizabeth Corbett.
making your life a little sweeter,
Liz
see my latest project at this link:
http://youtu.be/pC2nePyCcl4
Happy Baking !!
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