Prep 15 mins
Cook 50 mins
This recipe uses the Amish Friendship Starter, see recipe posted by Kim D, Amish Friendship Starter Amish Friendship Starter, it is the exact one I use. After 5 years of using this starter and making breads I have created several versions of the bread, this is the family favorite. Please note you can make your starter, and if you do not make bread that day, or do not want to give any away, measure out 1 1/4 cups and put in zippy lock freezer bags, write the date on bag, and freeze for up to 6 mos. (I put the 1/4 cup in to count for the stuff that NEVER seems to get out of the bag! To use, take required amount out of freezer and place in fridge to thaw for 48 hours, when completely thawed, just use as normal with no feeding. To use frozen starter to create a new series of starter, thaw on cabinet, place in plastic or glass jar, and feed it with 1 cup sugar, 1 cup flour and 1 cup milk. Count that as DAY #1. *One thing I have noticed - some people put the starter in the refrigerator. It works, but leaving it out at room temp is fine, and when this recipe was created, people did not have that luxury. The starter I am using today has been on the cabinet for over 3 years; everyone here is just fine & healthy! :) Trust the old people, we know things........
- 1 1⁄2 cups amish starter
- 2⁄3 cup vegetable oil
- 3 eggs
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon maple extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup old fashioned oats
- 1⁄2 cup raisins
- 1⁄2 cup dates, chopped
- 1⁄4 cup shredded coconut
- 1⁄2 cup pecans, chopped
- Walnuts or Almonds can be used instead of Pecans.
- Preheat oven to 350°F (175°C) Grease 2 9x5 loaf pans.
- In large bowl, combine starter with oil.
- In small bowl beat eggs, sugar, salt, baking soda, baking powder, vanilla, and maple extract.
- Add egg mix to the starter mix, and beat well, slowly adding in 1 cup all purpose flour, then adding in 1 cup whole wheat flour, then add old fashioned oats.
- Add nuts, dates, raisins, coconut.
- Pour into greased pans and bake in pre-heated oven at 350° for 50 - 60 min depending on your oven.
- **** Things I do with this recipe -- ****.
- These do not really create a problem to where more moisture is required, it just makes the loaf a little more solid. If you feel mix is too dry I suggest 1/2 cup applesauce.
- *Add 1/2 to 3/4 cup Post Select Grains (any of those flavors work GREAT).
- *Add 1/2 cup flax seed.
- *Add 1/2 cup cooked barley or rolled (uncooked)(if you can find it).
- *Add 1/2 cup dried cranberries.
- *Add 1/2 cup trail mix - your choice.
- *Add 1/2 cup any FRESH fruit, diced to small bite size --
- I have been out of some of the dried things above and crumbled up 2 granola bars just to add some "special" - worked Great!
- I personally make these in small mini-loaves, wrap in clear wrap when completely cooled. They make a really nice present for showing you think of someone. The UPS man, mailman, etc. Just a nice way to say "Thanks for taking care of me".
- Mini-loaves 16ct.(refill or 2 pans).
- 2 loaves 9x5.
Great recipe. We ate one loaf for breakfast, and the other one for dessert with dinner that night. It could be a bit more moist for me, but everybody else loved it. Thanks! Also love the instructions for freezing.
On the sweet side for my taste, but a good recipe overall. I used two cups of whole wheat pastry flour instead of 1 white and 1 wheat--worked fine. Appreciate the instructions for freezing the batches that are supposed to be given away--which can be hard to do.
This bread has an amazingly wonderful taste! I made small loaves so I could freeze them and have them when I needed a dessert and didn't have any.1 loaf is perfect for me and my husband.Thanks, Darlene