Love it or hate it, Amish Friendship Bread has been making the rounds for decades. I have recently been asked for a “starter” recipe, so I am sharing one that many of us have had for years. In the past, those sharing this bread used to name their starters and add it to the title of the instructions when they gave them to friends and family. It added a more personal, and sometimes humorous, touch to the gift.

Bread “Starter”:
Add 1 cup milk, 1 cup flour, and 1 cup sugar in a gallon-sized plastic bag and mush together.

Do not use a metal spoon or bowl for mixing. Do not refrigerate. It is normal for the batter to rise, bubble, and ferment so leave it open a little so that air can escape and it won’t explode!

Follow the daily instructions below starting at day 1 just like you had received it from someone else. Once you get to day 10 you will be able to share “starters” and daily instructions with friends and family.

Day One: The day you receive it. Do nothing. Make sure you always keep the bag opened just a little so the air can escape. Always keep at room temperature. Do not refrigerate. Day Two: Mash the bag a few times. Day Three: Mash the bag a few times. Day Four: Mash the bag a few times. Day Five: Mash the bag a few times.

Day Six: Mix 1 cup flour, 1 cup milk, and 1 cup sugar in a bowl. Add to bag.

Day Seven: Mash the bag a few times. Day Eight: Mash the bag a few times. Day Nine: Mash the bag a few times

Day Ten: Combine in a large bowl: batter, 1 cup milk, 1 cup flour, and 1 cup sugar. Do not use a metal bowl or metal utensils. Stir and put 1 cup of starter in four gallon-sized bags. Keep one for yourself and give this recipe and one starter bag to three friends.

Many recipes can now be found online or you can start with this cinnamon sugar recipe:

To the remaining batter in the bowl, combine the following ingredients:

Preheat oven to 325 degrees. Mix 1 teaspoon cinnamon and 1/2 cup sugar. Spray two smaller bread pans with cooking spray. Sprinkle the pans with the cinnamon and sugar mixture. Pour batter into pans. Bake for 45 to 60 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pans. ENJOY!