Amish Bread Starter Recipe

Posted by Grandma Jeanne on January 22, 2009

2/3 cup sugar
2/3 cup milk
2/3 cup flour
2/3 cup oil
3 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
1 to 1-1/2 teaspoon cinnamon
1 cup sugar
2 cup flour
1-1/4 teaspoon baking powder
1 teaspoon baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate.

Stir every day for 17 days.

The recipe makes more than the 1 cup needed, but allows for evaporation.

Now the starter is ready.

For the next 10 days handle starter according to the following instructions:

Day 1 – receive the starter

Day 2, 3, and 4 – stir

Day 5 – add 1 cup each flour, sugar, and milk

Day 6 and 7 – stir

Day 8 and 9 – stir

Day 10 – add 1 cup flour, sugar, and milk.

Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: 1 cup raisins and 1 cup nuts (optional).

Using a fork, beat by hand until well blended.

Grease pans with butter and sprinkle with sugar instead of flour.

Bake at 325 degrees for 1 hour.

Cool 10 minutes, remove from pans.