Okay – a friend gave me some Friendship Bread starter at work today, (big Thank You’s here!!!), and then told me that her husband had kindly given away her directions on what to do with the batter when he had taken a batch to another friend of theirs!
I refered her to a previous post I had made here, where she could find/print off a new set of directions to keep on hand. See my May 2010 post titled Quilting Gremlins and Amish Friendship Bread . I also told her that I had several different flavor/ingredient variation recipes for the Friendship Bread on here as well.
What I didn’t realize was that I had only included the Add-Ins in that post that were for the fresh ingredients/fruit. I had told her that my flavored Add-Ins were there as well. But alas, they are not…. So, that must be changed! 😉
Here is how you “Flavor” your Friendship Bread – and never have a loaf refused as a gift!! This means you can give 1 person several loaves at a time (handy around the Holidays), and no 2 of those loaves ever have to be alike!
Ready for the secret??????
It’s in the pudding!
I can hear you saying “WHAT!?!?!? – She’s lost her mind! We’re making bread – not pudding!”
You are very right….on a couple of counts – but let’s not go there now, shall we?
The secret flavor-changer for Friendship Bread is a Large Box of Instant Pudding and Pie Filling mix (or 2 small boxes, if that is what you have). The sky is the limit on your flavor combinations and choices. Just use the 2 small box version – and pick a different flavor for each box of pudding (i.e. – 1 chocolate + 1 vanilla, or 1 mint + 1 chocolate, or…. you get the idea).
With that in mind – here is the “base recipe” to “Flavor” your bread:
Preheat oven to 325 degrees.
Grease and sugar (not flour) 2 loaf pans.
In a large mixing bowl, add the following ingredients to your batter:
1 cup oil
1 cup sugar
1 tsp. vanilla
3 large eggs
2 cups flour
1/2 cup milk
1/2 tsp. baking soda
1 + 1/2 tsp baking powder
1/2 tsp salt
2 tsp. cinnamon
1 large ( 5.1 oz.) box Instant Pudding and Pie Filling mix (or 2 small boxes)
Stir all above together until well mixed. Split batter between the two loaf pans, and sprinkle the top with some more sugar before baking.
Bake in 325 degree oven for 1 hour, then place pans on cooling racks for 10 – 15 minutes. Remove bread from pans. Serve warm, cool or wrap securely and place in freezer for up to 6 months.
Oh – and a quick P.S……
For those of you who want the “newfangled” way of dealing with Friendship Bread Starter using a ziplock baggie (unlike the instructions on my previous linked- to post above), here you go:
Day 1 – do nothing
Day 2 – squeeze baggie
Day 3 – squeeze baggie
Day 4 – squeeze baggie
Day 5 – squeeze baggie
Day 6 – Add 1 cup flour, 1 cup sugar and 1 cup milk to baggie and squeeze to blend
Day 7 – squeeze baggie
Day 8 – squeeze baggie
Day 9 – squeeze baggie
Day 10 – in a large non-metal bowl, combine the batter with 1+ 1/2 cups flour, 1+ 1/2 cups sugar and 1+ 1/2 cups milk. Mix together using a wooden spoon or plastic spatula until well blended.
Now measure out 4 one cup starters into 4 seperate gallon size ziplock baggies, and give 3 of those baggies away. Keep the 4th baggie for yourself for your next batch in 10 days. With what remains in the bowl – make into bread using the recipe for Friendship Bread of your choice!!