Thursday, November 20, 2008

Amish Friendship Muffin!


I Got this dough of Amish Friendship Bread. It is some kind of a chain mail except it is with bread dough! Now I have to find 3 souls to give this batter to and make sure they continue the chain!!!

Verdict: It is kind of laborious (not able to believe i wrote that word) because it asks for soooooooo many ingredients, but can't complain. I chose to make muffins instead of a loaf. My kids love muffins! I tasted one and it tastes exactly like "Porai" which you get in tea shops in Chennai. I dont know what it is called in hindi. The muffins crusted up on top and is soft underneath!!


Coming to the recipe, it is really very simple

You can read about this bread here.
You need the starter for this bread.
on Day 1 do nothing with the starter,
start mushing the bag everyday from
Day 2,
Day 3,
Day 4,
until Day 5.
and on
Day 6, add to the bag, 1 cup of Flour, 1 Cup of sugar and 1 cup of milk and mush the ba
and continue mushing the bag on
Day 7
Day 8
Day 9 and on the 10th day
again mush the bag and follow the directions below
Pour the contents of the bag in to a glass or plastic bowl and add
1 1/2 cups flour,
1 1/2 cups sugar
and
1 1/2 cups milk.
Mix well and then measure out 4 separate batters of 1 cup each in to a gallon Ziploc bags.
Keep one bag to yourself and give 3 to friends along with a copy of the recipe.
Should the recipe not be passed on to a a friend on your 10th day, tell the recipient which day the batter is on when they receive it.
Directions
Preheat oven to 325 degrees. To the remaining batter in the bowl , add the 4th bag,
3 eggs
1 cup sugar
1 and 1/2 teaspoon baking powder
2 cups flour
1 cup oil
2 teaspoon cinnamon
1/2 teaspoon baking soda
1 large instant vanilla pudding
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Grease 2 large loaf pans or pans for 2 dozen muffins.
Mix 1/2 cup sugar and 1 1/2 teaspoon cinnamon
Dust the greased pans with half of this mixture.
Pour the batter evenly into pans and sprinkle remaining sugar mixture over the batter.
Bake for 45 minutes to 1 hour for loaves and 30 minutes for muffins.
Cool until bread loosens from pan evenly and turn on to a serving dish.
Serve warm or at room temperature.
Variation: Add one cup chopped nuts or raisins or dried cranberries.

1 comment:

Anonymous said...

Thanks for the recipe. Sounds terrific!

A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/

Cheers.

John