Amish friendship bread is a type of bread or cake made from a

sourdough starter Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its dis ...

that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

s, shared with friends, or frozen for future use. The sweet, cake-like Amish cinnamon bread is a common bread that is made from this starter; it is a simple, stirred

quick bread Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like Baker's yeast, yeast or Sourdough#Starter, sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, w ...

that includes a substantial amount of

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

and

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed ...

, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

being omitted. A common recipe using this starter suggests using one

cup A cup is an open-top vessel (container) used to hold liquids for drinking, typically with a flattened hemispherical shape, and often with a capacity of about . Cups may be made of pottery (including porcelain), glass, metal, wood, stone, pol ...

(240 ml) of it to make bread, keeping one cup to start a new cycle, and giving the remaining three 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.

History

There 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 The Amish (, also or ; ; ), formally the Old Order Amish, are a group of traditionalist Anabaptist Christian church fellowships with Swiss and Alsatian origins. As they maintain a degree of separation from surrounding populations, and ho ...

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". The recipe for Amish cinnamon bread may have first been posted to the Internet in 1990, but the recipe itself is several decades old. Although the origin of Amish friendship bread is up for debate, it is similar to a cake, called Herman friendship cake, which was developed in Europe. Anne Byrn, who researched hundreds of historical recipes for her book ''American Cake'', remembers the friendship bread craze popping up in newspaper columns in the late 1980s, but thinks the recipe can be traced back much further.

Obtaining starter

Starter can easily be created from scratch with a package of regular

baker's yeast Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable ...

and the ingredients that are used to maintain it. Also it is possible to create it in a baker's kitchen through natural wild yeasts. Typically, however, a

friend Friendship is a relationship of mutual affection between people. It is a stronger form of interpersonal bond than an "acquaintance" or an "association", such as a classmate, neighbor, coworker, or colleague. Although there are many forms of f ...

shares a cup of the liquid

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

culture with people who would like to make this bread. The starter is typically maintained by adding

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

and

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

every few days, although any source of water and food for the yeast will work.

Controlling the starter cycle

A common cycle is based on the addition of one cup each 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 next cycle. It 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. Despite common instructions to the contrary, the starter 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 Room temperature, colloquially, denotes the range of air temperatures most people find comfortable indoors while dressed in typical clothing. Comfortable temperatures can be extended beyond this range depending on humidity, air circulation, and ...

. Refrigeration is usually recommended if a few days' delay is desired.

References

{{Use dmy dates, date=June 2017 Yeast breads Sweet breads American breads Sourdough breads

History

Obtaining starter

Controlling the starter cycle

See also

References