Friendship Bread
Page 37
Rosa just nods.
“And …” Julia turns and motions to her daughter, who shyly holds up a plate. “We just baked this and Gracie wanted to share some with you. It’s Amish Friendship Bread.”
“Amish Friendship Bread?” Jack leans over Rosa to accept the plate, sparing Rosa the need to do anything. Everything, he knows, is hard for her right now. “We love it. Rosa makes it all the time. Thank you.”
“Thank you,” Rosa echoes, and forces herself to smile at them. She glances at the note stuck to the top of the plastic wrap.
I HOPE YOU ENJOY IT.
Julia and Gracie wave as Jack puts the truck in gear and pulls away from the curb. The vibration of the truck soothes Rosa, who hadn’t expected to run into people who knew her father, hadn’t expected that she would have to talk to anyone. Their kindness, as well meaning as it is, only reminds her that he is gone.
She had talked to her father just last week, and he had sounded fine. Two days later, he died peacefully in his sleep. It does comfort Rosa to know this, but still she wishes she could have hugged him one last time. The last time she saw him, he had protested the amount of food she’d brought. Roast chicken, beef stew, lasagna, casseroles, soups. She knew he loved her banana bread, and there was a round of Amish Friendship Bread circulating in her office for the umpteenth time, so she brought some of that. She had a bag of starter with her so she could bake while she was here, and on the day they left, he had asked her to leave a bag for him. Rosa was surprised, not figuring her father for a baker.
Her parents didn’t raise her to have regrets, but she can’t help it. She wishes she saw more of him. She wishes she had a chance to say goodbye, had a chance to hear him impart some wisdom that she could carry with her for the rest of her life—a final, lasting memory. More than anything she wishes he wasn’t alone when he died. But Jack’s job kept them in Grand Rapids, and her father refused to leave Avalon. Rosa knows it’s because her mother is buried here. And now, her father is, too.
“I saw a place when we were driving in,” Jack says. “It’s not too far away. Want to try it?”
She offers a small smile. “Sure.” She should be hungrier given all the work they’ve done, but she doesn’t have much of an appetite. Still, she needs to keep her strength up. The last round of IVF worked, and Rosa is officially seven weeks pregnant.
Jack glances at her, then at the plate resting in her lap. He’s thinking the same thing. “Maybe you should have a little something now since it’ll take awhile to order and everything.”
Rosa nods then peels back the plastic wrap. It’s still warm, a comfort. She feeds a piece to Jack and then to herself, relaxing at the moist, familiar taste of cinnamon and sugar. She carefully tucks the plastic wrap back under the bottom of the plate, turning the plate over slightly as she does so. Her eyes widen when she sees what’s printed on the underside, the last words.
Forget-Me-Not.
“Oh!”
Jack turns and sees Rosa staring at the plate, then at Jack, her eyes shining. “What?”
Rosa holds up the plate but Jack doesn’t know what he’s looking at, just some slices of Amish Friendship Bread on a china dish with small flowers.
“What?” he says again, confused.
She shakes her head, suddenly happy, her fingers tracing the outline of the flowers. She doesn’t say anything else.
Jack is used to this, and he just reaches for his wife’s hand, brings it to his lips for a kiss. “I love you, Rosa.”
“I know.” Her eyes are wet but she’s smiling. Rosa leans against him and he hears her sigh, feels her body relax next to his.
It’s a short drive to the lunch place, a quaint house with an engraved sign out front.
MADELINE’S TEA SALON
HOME OF THE AMISH FRIENDSHIP BREAD CLUB
AMISH FRIENDSHIP BREAD STARTER
Amish Friendship Bread starter is passed from one friend or neighbor to another, usually in a Ziploc bag or ceramic container. It’s an actual sourdough starter, meaning that if you continue to feed it over time, it will become more flavorful and distinct. You can use the starter for loaves, muffins, brownies … even pancakes! If you haven’t received a bag of Amish Friendship Bread starter but would like to experiment, here is the recipe for creating a starter.
INGREDIENTS
• 1 (0.25 ounce) package active dry yeast
• ¼ cup warm water (110°F)
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 cup milk
DIRECTIONS
1. In a small bowl, dissolve yeast in water. Let stand ten minutes.
2. In a glass, plastic, or ceramic container, combine flour and sugar. Mix thoroughly.
3. Slowly add in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. This is Day One of the ten-day cycle.
4. For the next ten days, care for your starter according to the instructions for Amish Friendship Bread.
BASIC RECIPE FOR AMISH FRIENDSHIP BREAD
Makes 2 loaves
This basic recipe has been circulating in the United States for more than three decades. I’m including it as it was given to me, minus the occasional misspelling. You don’t have to wait an additional ten days to bake—on the day that you split the starter (Day Ten), you can bake with the remaining batter instead of saving a bag for yourself. If you plan to gift your starter, don’t forget to include a copy of the instructions along with the dates for Day Six and Day Ten. You can download the instructions from our website, friendshipbreadkitchen.com.
NOTE: Do not refrigerate the starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out. DO NOT use a metal spoon or bowl for mixing as it will interfere with the fermenting process.
Day 1: DO NOTHING
Day 2: Mash the bag
Day 3: Mash the bag
Day 4: Mash the bag
Day 5: Mash the bag
Day 6: ADD to the bag: 1 cup flour, 1 cup sugar, 1 cup milk.
Mash the bag.
Day 7: Mash the bag
Day 8: Mash the bag
Day 9: Mash the bag
Day 10: Follow the directions below
1. Pour the entire bag into a nonmetal bowl.
2. Add: 1½ cups flour, 1½ cups sugar, 1½ cups milk.
3. Measure out four separate batters of 1 cup each into four one-gallon Ziploc bags.
4. Keep one of the bags for yourself and give the other bags to three friends along with the recipe.
REMEMBER: If you keep a starter for yourself, you will be baking in 10 days. The bread is very good and makes a great gift.
Should this recipe not be passed on to a friend on the first day, make sure to tell them which day it is when you present it to them.
BAKING INSTUCTIONS:
1. Preheat over to 325° F.
2. Put the remaining batter in a bowl and add the following:
3 eggs
1 cup oil
½ cup milk
1 cup sugar
½ tsp vanilla
2 tsp cinnamon
1½ tsp baking powder
½ tsp salt
½ tsp baking soda 2 cups flour
1–2 boxes Jell-O instant pudding (any flavor)
Optional: 1 cup nuts and 1 cup raisins
3. Grease two large loaf pans.
4. In a bowl, mix an additional ½ cup sugar and 1½ tsp cinnamon.
5. Dust the greased pans with sugar/cinnamon mixture.
6. Pour the batter evenly into the pans and sprinkle the remaining mixture on the top.
7. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
8. ENJOY!
SIMPLE AMISH FRIENDSHIP BREAD VARIATIONS
The following variations are made up of simple substitutions—feel free to make up your own! To make muffins instead of loaves, reduce baking time to 20�
��25 minutes. Fill loaf pans or muffin tins one-half to two-thirds full (if you have an eager new starter, I’d recommend only filling to one-half).
Banana Nut Friendship Bread
• Add 2 medium-size ripe bananas, mashed
• Use 1–2 boxes Jell-O instant banana-cream pudding
• Use 1 cup walnuts, chopped
Butterscotch Friendship Bread
• Use 1–2 boxes Jell-O instant butterscotch pudding
• Add 1 cup butterscotch baking chips
Double Chocolate Friendship Bread
• Use 1–2 boxes Jell-O instant chocolate fudge pudding
• Add ¼ cup cocoa
• Add 1 cup chocolate chips
• Omit cinnamon
Lemon Poppy-Seed Friendship Bread
• Replace vanilla extract with lemon extract
• Use 1–2 boxes Jell-O instant lemon pudding
• Add ¼ cup poppy seeds
• Add 1 tsp lemon zest
Pineapple Macadamia Nut Friendship Bread
• Reduce oil to ½ cup
• Add 8 oz can of crushed pineapple, drained
• Add ½ cup applesauce
• Add 1 tsp lemon zest
• Add 1 cup macadamia nuts, chopped
• Top with 2 tbs shredded coconut
Pistachio Cherry Friendship Bread
• Use 1–2 boxes Jell-O instant pistachio pudding
• Add ½ cup Maraschino cherries, drained and chopped (do not mix in batter but line bottom of prepared pan with cherries before pouring batter)
• Omit cinnamon
Pumpkin Cranberry Friendship Bread
From the kitchen of Stephanie Appleton
(makeitfromscratch.blogspot.com)
• Add ½ cup pumpkin puree
• Add 1 tsp ginger powder
• Add 1 cup dried cranberries, loosely chopped
• Add 1 cup walnuts, chopped
Zucchini Amish Friendship Bread
• Reduce oil to ½ cup
• Add 2 cups unpeeled zucchini, shredded—squeeze to remove excess liquid
• Add 1 tsp nutmeg
• Add 1 cup pecans, chopped
CHOCOLATE CARAMEL BROWNIES
Makes 18 brownies
INGREDIENTS
• 1 cup Amish Friendship Bread starter
• 3 eggs
• 1 cup oil
• ½ cup milk
• 1 tsp vanilla extract
• ½ cup sugar
• 2 cups flour
• 3 tsp cocoa
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 box Jell-O instant chocolate pudding
• ¾ cup dark chocolate chips
• ½ cup semi-sweet chocolate chips
• 1 cup caramel bits
• ½ cup caramel bits to sprinkle on top
DIRECTIONS
1. Preheat oven to 325° F. Grease and flour 9″ × 13″ pan.
2. Combine the starter, eggs, oil, milk, vanilla extract, and sugar in a bowl. In a separate bowl combine the flour, cocoa, baking powder, baking soda, salt, pudding mix, both kinds of chocolate chips, and 1 cup caramel bits and make a well in the center. Pour the wet ingredients into the well and incorporate until fully mixed.
3. Pour into prepared pan and sprinkle remaining ½ cup of caramel bits on top. Bake for 45 minutes to one hour, checking for doneness. When a toothpick inserted in the center of the brownies comes out clean, remove to a rack to cool.
AMISH FRIENDSHIP BREAD PANCAKES
Makes 8–10 pancakes
INGREDIENTS
• 2 cups Amish Friendship Bread starter
• ½ cup nonfat milk
• 1 egg, yolk and white separated
• 2 tbs oil
• 1 cup flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
DIRECTIONS
1. Combine the starter, milk, egg yolk, and oil in a medium-size bowl. Combine flour, salt, baking powder, and baking soda in a larger bowl and make a well in the center. Pour the wet ingredients into the well and whisk until fully incorporated.
2. Beat the egg white in a separate bowl until stiff peaks form, then gently fold into the batter.
3. Spoon batter onto greased griddle over medium heat. Cook until bubbles appear on the surface, then flip with a spatula. Remove when browned on the other side.
AMISH FRIENDSHIP BREAD BISCUITS
Makes 24 biscuits
INGREDIENTS
• 1 cup Amish Friendship Bread starter
• ¼ cup oil
• 2 eggs, beaten
• 2 cups flour
• ½ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ stick butter, melted
DIRECTIONS
1. Preheat oven to 350° F.
2. Combine the starter, oil, and eggs in a medium-size bowl. Combine the flour, salt, baking powder, and baking soda in a larger bowl and make a well in the center.
3. Pour the wet ingredients into the well and whisk until fully incorporated and dough begins to pull away from the sides of the bowl.
4. Transfer dough mixture to a lightly floured surface and roll to ½-inch thickness.
5. Using a 3-inch round cookie cutter, cut out biscuits and place on lightly greased cookie sheet.
6. Brush the tops of the biscuits with melted butter. Cover loosely with oiled plastic wrap and let rise for 30 minutes.
7. Bake for 15–20 minutes. Serve immediately.
Quick Tips:
• When omitting cinnamon, you can dust the pans with sugar.
• If you’re looking to reduce your cholesterol intake, use egg substitute and reduce the amount of oil by using ⅓ cup oil, ⅓ cup applesauce, and 1 cup flax meal. Also use flax meal to replace up to 2 eggs (1T flaxseed meal plus 3T water per egg) but not if you are also using it as a replacement for the oil as well.
• If you’re looking to reduce your sugar intake, use Stevia or other sugar substitute.
• Consider a different flour or mix of flours like rice flour or potato flour (you may need to use a binding agent such as arrowroot powder or xanthum gum to serve as a gluten replacement for nongluten flours).
• You may replace the milk in the recipe with low-fat or nondairy alternatives such as soy milk. For vegan and gluten-free friendship bread starters and recipes, visit us at friendshipbreadkitchen.com.
• Add a topping:
• Turbinado sugar will give it an extra sweet crunch.
• Make a streusel by mixing ⅓ cup butter or margarine (softened at room temperature), ½ cup packed brown sugar, ⅔ cup flour, and 2 tsp cinnamon (you can also replace the flour with quick oats).
• Finely chopped nuts or coconut add texture and a flavor boost.
• Drizzle with icing by mixing ½ cup butter or margarine (softened at room temperature), 1 tsp vanilla, 1 lb powdered/confectioners’ sugar, and adding milk or water until the right drizzling consistency is achieved.
• Starter out of control? You can freeze it to stop the fermenting process. Let it thaw to room temperature (allow 2–3 hours for one cup of starter) before using.
SOME NOTES FROM THE KITCHEN
Amish Friendship Bread and its many variations have been around for more than thirty years. The spirit of the bread is that it is generously shared and passed on. The Web and news media have published numerous friendship bread recipes, all based on the same basic recipe. In truth there is only so much you can do to tweak the basic recipe and any variation thereof. This makes original attribution almost impossible as the bread and its recipe may have predated the Internet as well. As an author who has recipes in her books, both mine and those of others, I’m including a link to the U.S. Copyright Office about the copyright pertaining to recipes for those who would like to learn more about it: http://www.c
opyright.gov/fls/fl122.html.