I have been making this same recipe for years and it is fabulous. I always get compliments!
The flavor of this seems like it's going to taste ok, but it's nowhere near done, and it's been over an hour in the oven... and yes, my oven runs to temperature. This is what happened when I tried to make the regular friendship bread with the starter... So I probably won't ever make this again. Thanks anyway!
Excellent! So much easier than the Amish Friendship Bread, mainly because I don't need a starter! I have passed this recipe on to my friends.
This one's a keeper! I threw 2 very ripe bananas in, and it came out just perfect.
OH Yum!!! I used to love Amish Friendship Bread. Haven't had a starter in years, though. I was thrilled to find this recipe & am more than happy with the results. I was going to freeze one loaf, but ended up sending it home with friends last night instead. I greased the pans & then sprinkled the sugar & cinnamon all around them instead of just the top & bottom. The crust came out a litte dark because of that, but the light, sweet crunch it provided was a fine trade-off. I used vanilla flavored pudding mix & I am interested in trying other flavors. The only thing I'll do differently in the future is to add the liquid ingredients to the dry instead because they incorporate easier that way. I had some lumps of flour in the final loaves, not that it stopped anyone from eating them! I barely had enough bread left to get photos of the slices in daylight. Thanks for sharing your recipe, Northerngal. I'll be sure to make it again & again. Made for My 3 Chefs Fall 2008.