By WI Cheesehead on January 21, 2008
Photo by JanuaryBride
Photo by JanuaryBride
"You need a cup of live yeast starter for this. There are good sourdough starter recipes on Zaar. Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers. For more variations to the original bread recipe, see www.armchair.com/recipe/amish/amshvar2.html or www.armchair.com/recipe/amish/amishvar.html"
Serving Size: 1 (122 g)
Servings Per Recipe: 20
"This is delicious sweet bread :) I made two loaf pans, kept one and took one to work with the starters. I didn't even make it to the staff lounge and the 3 starters I took were adopted out. I call this Herman, my directions are play with and feed instead of stir. I also adopt Herman out to other homes that want to bake and share. My directions for the starter are different, but I did follow the directions for making and baking, which turned out a lovely, tastey treat. I have found that you can freeze the starter and on the second day of defrosting would be day one. You also can cut down on feeding so long as the parts are equal. This will save from having sooo many Herman's to adopt out :) on day 6: I feed 1/2 cup of the flour, milk and sugar and then 1/2 cup each on day 10. This cuts back on orpan Herman's, but makes enough to bake and save :) Thank you for posting a delicious recipe that I will fix again."
"This is the same bread recipe I have been using and it's simply fabulous. I do admit that I usually sub applesauce for the oil and instead of 1 cup of sugar, I use 1/2 cup Splenda and it's plenty sweet enough for me. I also use sugar free pudding mix. I made this in 2 pie tins (for easy gift giving) and they were perfectly cooked in 50 minutes. Awesome!!! Thanks for posting."
"I made this bread pretty much as written, except I used banana cream pudding instead of vanilla and stirred in 1/2 cup chopped walnuts. It was moist and had great sweet flavor and the top has a great sort of crispy chewy quality, kind of like the top of a crumb cake. I think this is the best version I've tasted of this bread. Thanks!"