Friends Will Be Coming Out Of The Woodwork For This Bread

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At one time, before having my children, I worked outside of the home. There, I made a lot of friends and we were always trying out new recipes. One of the gals brought in a “starter bag” for Amish friendship bread one day. Honestly, I was kind of afraid of it. She gave me directions to go along with it how it had to sit for so many days and be kneeded on certain days, etc. etc. Well, I gave it a try even with all my apprehensions…and it was yummy!

We did it a few times there at work before I became a full time stay-at-home mom. That’s when the craving for this bread hit me again. Except now, I didn’t have any friends to get a starter bag from.

I took to the web and found this recipe on Recipe Lion. It looked just like what I remembered so I figured, why not? I gave it a try and it was just as good as I remembered! My kids loved it too. Now I can make it whenever I want…who needs friends? Haha!

Check out what they are saying about this recipe over at Recipe Lion:

“I really enjoyed this recipe with the apples in it; it had just the right balance of sweetness, was not cloying at all.”

For a nice bread that isn’t overly bland or too sweet, try out this Amish-inspired recipe. It’s amazing!

Recipe courtesy of Recipe Lion. Photo credits go to Kate’s Recipe Box.

Quick Tip: Switch apples out for one smashed ripe banana.

 

Ingredients

For “Starter:”

1/3 cup sugar

1/3 cup Gold Medal flour

1/3 cup warm milk (90-100 degrees)

1 teaspoon quick-rise yeast*

Topping Sprinkle:

1/3 cup sugar

1/2 teaspoon McCormick’s ground cinnamon

For the Bread:

1 cup all-purpose flour

3/4 cup whole wheat flour

1 cup Domino sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

3 eggs

3/5 cup vegetable oil

2 teaspoons vanilla

2 cups peeled and finely chopped apple

1 cup chopped nuts, divided

 

 

Instructions

In a small bowl, mix sugar, flour and milk with the yeast and set in a warm place(**see note) for 10-15 minutes until the mixture shows bubbles on the top.

Meanwhile, preheat oven to 350 degrees F. Combine sugar and cinnamon in a small bowl. Grease two loaf pans well with butter and then sprinkle about half the cinnamon sugar mixture over the bottom and sides of the pans, reserving the rest for topping.

In a medium bowl, place flours, sugar, baking powder, baking soda and spices and whisk with a fork to mix well. In large bowl of electric mixer, place eggs, oil and vanilla.

With machine on low, add the yeast mixture and then stir in the dry ingredients until well mixed do not over beat. Stir in the apples and half of the nuts by hand. Spoon into prepared bake pans, dividing equally.

Combine the remaining cinnamon sugar mixture with the remaining nuts and sprinkle the tops of the loaves. Bake for 50 minutes or until a toothpick inserted in the center comes out without any wet crumbs attached.

Place pans on a cooling rack and let stand 5 minutes, then carefully invert onto cooling rack and remove pans to continue to cool.

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