Amish Friendship Bread

Directions:

DO NOT USE METAL SPOON OR BOWL FOR MIXING

DO NOT REFRIGERATE

IF AIR GETS IN BAG, LET IT OUT

IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE AND FERMENT

Day 1 - Do nothing. This is the day the bag is dated.

Day 2 - Squeeze the bag

Day 3 - Squeeze the bag

Day 4 - Squeeze the bag

Day 5 - Squeeze the bag

Day 6 - Add 1 C. flour, 1 C. sugar, and 1 C. milk. Put in larger ziplock bag and squeeze until mixed.

Day 7 - Squeeze the bag

Day 8 - Squeeze the bag

Day 9 - Squeeze the bag

Day 10 - Add 1 C. flour, 1 C. sugar, and 1 C. milk to the batter in a large bowl. Mix with a wooden spoon or spatula. Pour four 1 C. starters into ziplock bags. Pass these along to a friend, or keep one starter for yourself and give the other three to your friends along with a copy of the instructions.

To the remaining batter add:

1 C. oil

1 C. sugar

1 t. vanilla

3 eggs

1 1/2 tsp baking powder

1/2 tsp. salt

2 C. flour

1/2 C. milk

1/2 tsp. baking soda

1 large box (or 2 small boxes) instant vanilla pudding

2 tsp. cinnamon

Optional: Add 1 C. chopped nuts or raisins

Grease two large loaf pans (or 4 small ones). In a separate bowl mix 1/4 C. sugar and 1 tsp. cinnamon. Use this mixture to dust the greased pans. Then pour the batter into the pans and sprinkle the extra cinnamon and sugar on top.

Bake at 325 degrees for 55-60 minutes for large pans and 40-45 minutes for small ones, or until toothpick comes out clean.

When passing along the "starter" bag to friends, be sure to date the bag so they know what day is Day 1.

Enjoy!!!

*** If you need a starter, you'll have to get one from a friend!