Amish Friendship Bread

It is the chain letters of baking, isn't it? You get this bag of stuff, let it sit on your counter, and "mush it" every day. You add some flour, sugar, and milk halfway on day five or six (depending on the version of instructions that you received with the stuff. Around day eight you start to wonder if this bread is really worth all this trouble.

Finally, day 10 - baking day - arrives! You've gathered your ingredients, lined up three more plastic zip top bags so that you can pass on the stuff to your unsuspecting friends, and then you make the bread. It bakes for a whole hour (come on, already! I've been waiting TEN DAYS!), and the most amazing aroma begins to fill your house. You start to think that maybe, just maybe, the wait will be worth it.

Finally, the bread is done, it has cooled and you are ready for a taste. Heaven in the form of bread! You swear that you can hear angels singing as this delectable treat melts in your mouth and tickles your taste buds. Wow! This bread really is worth the wait and hassle!

I have recently re-embarked into the wonderful world of Amish Friendship Bread. But I decided that I wasn't going to play by the rules that are clearly marked out on the instruction sheet that has been photo-copied a bazillion times before it came into my hands. Oh no. I am a rule breaker! I want the amazing melt-in-your-mouth experience of AFB without all the sugar and calories. I am a woman on a mission!

Your basic AFB recipe varies but all have the following: lots of sugar, instant vanilla pudding mix, the mysterious starter that your "friend" passed on to you, and lots of sugar. Did I mention lots of sugar?

I found some great online resources for AFB variations; instead of copying everything to this post, making a long post even longer, click here and here.

Now, on to the changes that I have made so far. This is a work in progress, and I can't wait to taste my next experimentation!

1. I use 1/2 cup unsweetened applesauce and 1/2 cup oil, instead of 1 cup oil.

2. I reduced the sugar from 1 cup to 2/3 cup.

3. While I did used all-purpose flour in "feeding" the starter, I used 2 cups whole wheat flour in the basic recipe instead of 2 cups AP flour.

4. I only feed the starter 1/4 cup flour, sugar, and milk on days five and ten, so that I only have enough starter for the recipe and for my new starter. No more duping unsuspecting friends into taking a starter! And, I've run out of unsuspecting friends anyway!

The results? Delicious! In future batches, I will try substituting a can of pure pumpkin for the oil. I will also try adding shredded apples, shredded carrots, and mashed bananas. I have seen the chocolate variation and I MIGHT give that a try when I'm feeling particularly decadent.

Also, in this post, I read in the comments how you can use part of your AFB starter as a sourdough starter. I know my mother-in-law is very interested in that variation!

So, the point of this very long post is this: Do not fear the Amish Friendship Bread starter. Embrace it. Experiment with it. Love it. After you have mushed it for ten days that is!

Now for your part - I'd love to hear your AFB stories! The good, the bad, and the ugly!


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