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Amish Friendship Bread Starter

2 cups plain flour
2 cups milk
1 cup sugar
1/3 cup warm water
2 Tbsp or 2 packages active dried yeast

Sprinkle one tablespoon of the sugar over the warm water. Sprinkle
yeast over this and let stand in warm place to double in size
(approx. 10 minutes). Mix milk, sugar, flour and yeast mixture in
a large plastic or glass container. Stir, using only a wooden
spoon as metal objects retard the yeast's natural growth. cover
loosely. This mixture doubles, even triples at times of vigorous
rising. Place in a warm place overnight. Next day refrigerate,
loosely covered and try to stir each day. Yeast-type mould may
begin to form on the surface after 48 hours if you don't stir daily.
On 5th day measure out 1 cup of the mixture for yourself to bake
with. Measure out another cup to give to a friend then feed the
mixture you have left:

1 cup plain flour
1 cup milk
1/2 cup sugar

Stir well. On 10th day, if you wish, measure out another cup of
mixture to give to a friend. because it has grown you should have
enough to bake a recipe plus start the process of feeding it again.

2 cups plain flour
2 cups milk
1 cup sugar

After 10th day you can start using the mixture daily, or as desired.
Just remember to feed it every 5 days and it will survive well.
If you are not using daily just add a tablespoon of sugar every
5th day and continue as long as forever. This mixture freezes well
- defrost at room temperature.

Friendship Cake

To 1 cup of batter add:

1 cup sugar
1 cup flour
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 tsp nutmeg
1 1/2 tsp baking soda
1 tsp vanilla extract
3 eggs
2/3 cup oil

Preheat oven to Gas 4, 350F, 180C.

Beat well. Fold in something good - raisins, apples, nuts, pineapple
etc. Grease and flour cake tine. Bake 50-55 minutes or until
toothpick comes out clean.


1/2 cup soft butter
1 tsp cinnamon
1 cup (or less, to taste) brown sugar
1 tsp flour

Pour over top of cake, place under hot grill for about 5 minutes,
long enough to melt and bubble. Let cool slightly before removing
from pan.


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