"It might arrive as an expression of goodwill, but Amish friendship bread is
heavy on obligations" - Kathy Stephenson, the Salt Lake Tribune.
-Ain't that the truth!
-It sounded very chain letter-esque to me, and really, if everyone did
everything they were obligated to do, we'd all be eating "friendship bread"
until it came out of our ears, and we'd start wishing for some enemies!
-Make some for yourself - if you really want to take the trouble. But all
the obligations that come with a package of starter should be against the
law - and the starters should be cut down to size so no one feels obligated
to either pass it on, or make something out of it or have it go to waste.
-As the article explains, the starter is a glue-like substance, and it takes
days to make, what a hassle!! I didn't make it, but saw it in the process of
being made by someone else.
-I found myself wondering as well, if this was even safe, with it having to
be stored at room temperature for days on end.
-I was expecting it to be absolutely horrible once it was all done.
-Surprisingly, it wasn't - and I survived sampling it.
-But why not just make a batch of cinnamon muffins or loaf with a little bit
of cocoa in it to taste, if that's your thing? It would come out basically
the same and without messing about with some rather nasty guck for days,
that you then have to pass on to three or four other people who are then
obligated to make more and pass on to others.
Pass it on
Salt Lake Tribune - United States
Despite being moist and delicious, Amish friendship bread is the culinary
version of a chain letter - cycling among neighborhoods, workplaces and
religious ...
http://www.sltrib.com/ci_6743494
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WEDNESDAY, August 29, 2007
Pass it on
It might arrive as an expression of goodwill, but Amish friendship bread is
heavy on obligations
By Kathy Stephenson
The Salt Lake Tribune
Article Last Updated: 08/28/2007 06:56:27 PM MDT
Anyone who has ever received the gift of Amish friendship bread can
empathize with Danny Letz.
After weeks of baking the cinnamon-spiced quick bread, the Salt Lake
City cook has run out of family, friends and co-workers willing to take a
"starter," which seems to be growing exponentially on his counter.
"It's a terrible pyramid scheme," said Letz, who accepted a fermented,
glue-like substance several weeks ago from his stepmother, Laurie Letz.
"I've been trying to cook more so she gave me a starter," Letz explained
during a recent interview. "But then it has just become a task trying to get
rid of the starters. The Amish should be ashamed of themselves."
Despite being moist and delicious, Amish friendship bread is the
culinary version of a chain letter - cycling among neighborhoods, workplaces
and religious congregations on a regular basis.
Unlike the mailed version, there are no promises of riches for those who
follow the recipe, which takes 10 days to make. Nor are there threats of
disaster for those who fail to heed the strict directions, such as avoiding
metal bowls and spoons and keeping the starter at room temperature.
But just like its chain cousin, friendship bread for some creates guilt,
resentment and just plain apathy.
Bread basics
For the uninitiated, here's how the friendship bread cycle works:
Someone with good intentions, usually a relative, friend or neighbor, brings
over a container with some yellow, sour-smelling starter and the
instructions for "feeding" it. The task is not too difficult. Most days,
stirring is the only requirement; on other days, milk, flour and sugar must
be added.
While keeping the milk-based starter at room temperature seems to defy
all food safety rules, few people ever report problems. However, if the
starter turns black or pink, throw it out.
On the 10th day, the starter is finally ready. Cooks are instructed to
divide the mixture into four equal portions: One portion can be used to make
a batch of the bread, two should be passed along to friends and the final
portion is kept so the feeding process can begin all over again.
Fermented starters, which act as a leavening for bread, are nothing new.
Everyone from prospectors to pioneers relied on the yeast-based sourdough
starter for making bread, pancakes and biscuits. A similar sweet-bread
starter, called "Hermann," is used regularly in Germany.
Amish anomaly
Exactly how the friendship starter earned its Amish moniker is not
clear, especially since the bread recipe that comes with most starters calls
for a box of instant pudding.
Some Internet sites suggest that Amish friendship bread is more than
just a recipe, it is a simple way of looking at our high-tech, prepackaged
world in which everything is fast and meant for personal gratification. A
bread that requires patience and is meant to be given away - thus the name
"friendship bread" - surely mirrors the simple, back-to-basics lifestyle
espoused by the Amish.
The instructions that come with each starter always warn that only the
Amish know how to create the basic starters. So if you forget to tend to it,
or if it spoils from inattention, usually you are out of luck.
Thanks to the Internet, some of the mystery has been taken out of the
bread. Several sites, including www.amish recipes.net, offer recipes for
making your own starter, a simple mixture of flour, sugar and milk.
There also are recipes for using the starter outside the high-calorie,
high-fat bread, which is loaded with eggs, oil and sugar. There also are
hints on how to reduce the amount of starter you make and how to store it in
the refrigerator.
Not everyone likens Amish friendship bread to something as despicable as
zucchini in August.
In fact, Erin Morris was thrilled when she received a starter from Letz,
her boyfriend.
"I've always hoped I'd end up with one because I think the bread is
delicious and it's a nice thing to give friends." she said.
In the last few weeks she has given bread and starters to family,
friends and co-workers, but she is quickly running out of people. Her last
option for eager cooks - or unsuspecting victims - is church.
"There definitely is a point when you have too much," she said.
---
* KATHY STEPHENSON can be contacted at kathys@sltrib .com or
801-257-8612. Send comments about this story to livingeditor@sltrib.com.
Amish friendship bread starter
3 1/2 cups all-purpose flour
3 1/2 cups sugar
3 1/2 cups milk
Day 1: In plastic container with a lid or in a resealable plastic bag,
combine 1 cup flour, 1 cup sugar and 1 cup milk. Mix well. Cover and store
at room temperature. Do not refrigerate.
Day 2: Stir or squeeze the bag to mix.
Day 3: Stir or squeeze the bag to mix.
Day 4: Stir or squeeze the bag to mix.
Day 5: Stir or squeeze the bag to mix.
Day 6: Add 1 cup sugar, 1 cup flour and 1 cup milk into container,
mixing well.
Day 7: Stir or squeeze the bag to mix.
Day 8: Stir or squeeze the bag to mix.
Day 9: Stir or squeeze the bag to mix.
Day 10: Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cup milk,
mixing well. Place 1 cup of the starter into three separate containers. Give
a container and these instructions to two friends, making sure to put the
date on the container.
Keep a container of starter for yourself. With remaining starter, make
batches of bread, muffins or pancakes (see other recipes).
Note: Once you have made the starter, you (and the people you give it
to) should ignore the Day 1 instructions. Do nothing on that day and proceed
to Day 2.
Source: Adapted from www.cooks.com
Amish friendship bread
1 cup Amish friendship starter (see recipe at right)
2/3 cup oil
2 cups flour*
1 cup sugar
3 eggs
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
Heat oven to 350 degrees. Grease and flour two large loaf pans. In a
glass or plastic bowl (not metal), combine all the ingredients. Stir with a
wooden or plastic (nonmetal) spoon. Pour batter into prepared pans and bake
45 to 50 minutes or until a toothpick inserted into the center comes out
clean.
Makes 2 loaves.
*Those at high altitudes may need to add 3 to 4 tablespoons flour.
Amish cinnamon bread
Topping:
1/4 cup brown sugar
1 teaspoon cinnamon
Bread:
1 cup Amish friendship starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons vanilla
2 cups flour*
1 large box instant pudding mix (any flavor)
Heat oven to 325 degrees. Grease 2 large loaf pans. Combine brown sugar
and cinnamon for topping and dust pans with half the mixture. Put the
remainder aside for later.
In a large glass or plastic bowl (no metal) combine all bread
ingredients. Stir with a plastic or wood spoon (no metal). Divide batter
evenly between the two pans. Sprinkle with remaining topping. Bake 1 hour or
until a toothpick inserted into the center comes out clean. Makes 2 loaves.
* Those at high altitudes should add 3 to 4 tablespoons flour.
Amish friendship biscuits
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
1 cup Amish friendship starter
1/4 cup vegetable oil
1/4 cup butter, melted
Heat oven to 350 degrees. In a large bowl combine flour, baking soda,
salt and baking powder. In a separate bowl, combine eggs, Amish starter and
oil. Mix well. Add starter to dry ingredients and mix until dough pulls away
from sides of bowl. Transfer to a lightly floured surface and roll until it
is 1/2 inch thick. Using a 3-inch circle cutter or floured glass, cut out
biscuits and place on a lightly greased cookie sheet. Brush top of biscuits
with melted butter. Cover and let rise 30 minutes. Bake for 15 to 20
minutes.
Source: www.amishrecipes.net
Amish friendship muffins
Muffins:
1 cup Amish friendship starter
2 cups all-purpose flour
3/4 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup nuts, chopped
1 cup apples, chopped, optional
1 cup raisins or blueberries, optional
Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1/4 cup butter
Heat oven to 350 degrees. Liberally grease muffin tins if not using
liners.
Combine starter, flour, oil, baking soda, baking powder, sugar, eggs,
cinnamon and vanilla extract; stir well. Add nuts. Stir in fruit, if using.
Pour evenly into muffin tins. Combine topping ingredients and sprinkle each
muffin. Bake for 15 to 20 minutes or until toothpick inserted in the center
comes out clean.
Source: www.recipegoldmine.com
Amish friendship pancakes
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 tablespoons oil
2 cups Amish friendship starter
1/2 cup milk
1 egg
Maple syrup or jam
In a large bowl, combine flour, salt, baking powder, baking soda and
sugar. Set aside.
In a separate bowl, combine oil, Amish starter, milk and egg. Add wet
ingredients to dry and mix on medium speed until just blended.
Spoon a little bit of the batter onto a hot, greased griddle. Cook until
golden brown, 1 to 2 minutes. Turn pancakes and cook until second side is
golden. Remove from heat and serve with maple syrup or jam.
Source: www.fooddownunder.com
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