|This bread used the addition of 1/2 teaspoon butterscotch flavor and a bag of chocolate covered caramel chips|
About a week and a half ago, while helping out at The Granary, at the Dacotah Prairie Museum's Fall History Festival, someone brought in a few bags of Friendship Bread Starter (FBS, from here on out), with the instructions for feeding and making the bread. It had been a while since last making and working with the FBS, so I took one of the starters and the instructions, eager to come home and see how they compared with Barb's recipes.
While Barb originally got her recipe online, she made some small adjustments, in order to avoid constantly looking for someone new and unsuspecting whom on to foist a FBS. This is a great way to find all your friends are now unavailable! On Day 10, when adding in the last starter ingredients, prior to dividing the starter into "one cup for bread, one cup to keep and 2 or 3 cups to give away," she added in an extra half cup of the milk, sugar and flour. What Barb did then was use 2 cups of starter per loaf, where most recipes call for only one cup per loaf. She made two bread recipes, using 4 total cups of the starter, making 4 loaves, thereby leaving only 1 cup of starter to begin the cycle again for herself. Freezing the spare loaves was one way to keep the loaves, and the other is to give them away - a much more palatable option than gifting the starter, for most people.
|Using pistachio instant pudding + 1 cup of chopped pistachios + 1/4 teaspoon pistachio flavoring|
What Else Can I do With my FBS?All that aside, if you are interested in making the Friendship Bread, or Herman Bread, making the starter at home is simple enough: yeast, flour, sugar and milk. The recipes abound on the internet. I wondered though:
- Can the Starter be made gluten-free?
- The breads and coffee cakes are so sweet; is there anything savory possible with this FBS?
I am not gluten intolerant myself, though I know people who are. Marianne at the Dacotah Prairie Museum is one of them, so when baking something to take there, if it is made with anything gluten, she cannot taste it. As a cook and baker, I love so much to give food to people. When someone cannot even try it, I feel bad. When making things to take to the Museum, I try to always keep that in mind and make all or at least some things gluten free where possible. For this reason, I try and keep this concept in mind. I keep a variety of GF flours and all-purpose GF flour blends on hand, just so I can experiment. I know my kitchen is not a totally GF kitchen, so if baking for others this must be kept in mind. A very gluten intolerant person would likely have difficulties with my foods, even though I try to be careful. Thankfully Marianne is not so extreme and can try the things I make.
As to the third part of that question, about making savory foods with FBS, this is also covered on the same site noted above. I want to take the time to peruse the recipes at leisure, but just at a quick glance I found two things I want to try; some Cheesy Dill Rolls and Cornbread. There are others. LOTS of others on that site. Once I begin experimenting, other ideas will come, and that's my plan.
For now, in an effort to try and lessen the amount of sugar and oil, I used Barb's 1/2 cup applesauce and 1/2 cup oil, rather than a full cup of oil per FB Recipe. The starter itself is terribly sweet already, so I also lessened the full cup of sugar to 3/4 cup, though I believe it might be possible to bring that down to 2/3 cup or even a half cup. I will be experimenting with that also.
Friendship Bread Starter
1 packet active dry yeast
1/4 cup lukewarm water
1 cup all-purpose flour
1 cup white sugar
1 cup milk
Dissolve the yeast in the warm water in a small bowl. While yeast is activating, whisk together the sugar and flour in a non-metal bowl (glass or plastic). Add in the milk and the yeast and stir together with a wooden or plastic spoon. No metal utensils should touch the starter. Place this mixture into a gallon sized zip top bag and seal it closed. Mark the bag with the date and leave it on the counter at room temperature.
On days 2, 3 and 4, mash the bag around a bit. If the bag becomes very bloated, let the air out and re-seal.
On day 5, mix together and add to the bag:
1 cup sugar
1 cup all-purpose flour
1 cup milk
Mash the bag around well, then leave it on the counter for days 6, 7, 8 and 9.
On day 10, pour the mixture into a large glass or plastic bowl. Add in:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 1/2 cups milk
Stir well, then remove 1 cup of the mixture to a new gallon sized zip top bag, mark with the date, seal and set aside.
Measure out 2 cups of the remaining starter to make Friendship Bread. There should be about 2 cups remaining in the bowl. Use the next 2 cups to make a second batch of Friendship Bread, thereby using the whole amount, or divide the remainder into 2 gallon sized zip top bags and give these away to two others, along with the instructions.
Friendship Bread (and Variations)makes 2 loaves (make 2 recipes to use all the starter)
|My Pistachio-Pistachio Loaves, fresh from the oven|
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (snack cup size)
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon, optional, depending on flavor profile
2 (3.5 oz) packets vanilla instant pudding mix, (change instant pudding flavor for variation
1 cup nuts of choice, optional
1/2 cup raisins, dates or other dried fruit, optional
1/2 cup sugar
1 teaspoon cinnamon
Combine the last 2 ingredients in a small bowl. Grease or spray with cooking spray 2 large loaf pans. Use the sugar/cinnamon mixture to "dust" the loaf pans. Reserve any leftover to sprinkle on top later.
Preheat oven to 325 degrees (300 on Convection Bake).
In a bowl, combine and whisk together the flour, baking powder, baking soda, salt, cinnamon and instant puddings. In a separate bowl, stir together the Friendship Bread Starter, oil, applesauce, sugar, vanilla, eggs and milk until well combined. Add in the dry ingredients and mix well. Add nuts or dried fruit if using. Divide the batter between the two prepared loaf pans. Sprinkle any remaining sugar ad cinnamon mixture (from dusting the pans) over top. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Let cool in pans 10 minutes before turning out.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.