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{{merge|Herman cake|discuss=Talk:Herman cake#Merge Proposal|date=October 2024}}
{{refimprove|date=May 2012}}
{{short description|Bread or cake made from a shared sourdough starter}}
{{Infobox prepared food {{Infobox prepared food
| name = Amish Friendship Bread | name = Amish friendship bread
| image = ] | image = Amishfriendshipbread.jpg
| image_size = 250px
| caption = A loaf of Amish cinnamon bread, fresh out of the oven | caption = A loaf of Amish cinnamon bread, fresh out of the oven
| alternate_name = | alternate_name =
| country = ] | country = ]
| region = ] | region =
| creator = | creator =
| course = | course =
| type = Sweet ] | type = Sweet ]
| served = | served =
| main_ingredient = ] starter, ], ], ] | main_ingredient = ] starter, ], ], ]
| variations = | variations =
| calories = | calories =
| other = | other =
}} }}


'''Amish Friendship Bread''' is a type of bread or cake made from a ] that is often shared in a manner similar to a ].<ref name="titlenewsminer.com • Amish Friendship Bread comes with a commitment">{{cite web |url=http://www.newsminer.com/news/2008/mar/05/beware/ |title=newsminer.com • Amish Friendship Bread comes with a commitment |accessdate=2008-03-18 |format= |work=| archiveurl= http://web.archive.org/web/20080312090514/http://newsminer.com/news/2008/mar/05/beware/| archivedate= 12 March 2008 <!--DASHBot-->| deadurl= no}}</ref> The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based ]s, shared with friends, or frozen for future use. The sweet, cake-like '''Amish Cinnamon Bread''' is a common bread that is made from this starter; it is a simple, stirred ] that includes a substantial amount of ] and ], with a mild cinnamon flavor. It has characteristics of both ] and ]. The flavor of the finished product can be altered by omitting ]. '''Amish friendship bread''' is a type of bread or cake made from a ] that is often shared in a manner similar to a ].<ref name="titlenewsminer.com • Amish Friendship Bread comes with a commitment">{{cite web |url=http://www.newsminer.com/news/2008/mar/05/beware/ |title=newsminer.com • Amish Friendship Bread comes with a commitment |access-date=2008-03-18 | archive-url= https://web.archive.org/web/20080312090514/http://newsminer.com/news/2008/mar/05/beware/| archive-date= 12 March 2008 | url-status= live}}</ref> The starter is a substitute for ] and can be used to make many kinds of yeast-based ]s, shared with friends, or frozen for future use. The sweet, cake-like '''Amish cinnamon bread''' is a common bread that is made from this starter; it is a simple, stirred ] that includes a substantial amount of ] and ], with a mild cinnamon flavor. It has characteristics of both ] and ]. The flavor of the finished product can be altered by ] being omitted.


A common recipe using this starter suggests using one ] (240 ml) of it to make bread, keeping one cup to start a new cycle, and giving the remaining two cups to friends. The process of sharing the starter makes it somewhat like a chain letter. One cup of starter makes one standard loaf of bread. A common recipe using this starter suggests using one ] (240 ml) of it to make bread, keeping one cup to start a new cycle, and giving the remaining three cups to friends. The process of sharing the starter makes it somewhat like a chain letter. One cup of starter makes one standard loaf of bread.


==History== ==History==
There is no reason to think that the sweet, cinnamon-flavored bread has any connection to the Amish people,<ref name="titlenewsminer.com • Amish Friendship Bread comes with a commitment">{{cite web |url=http://www.newsminer.com/news/2008/mar/05/beware/ |title=newsminer.com • Amish Friendship Bread comes with a commitment |accessdate=2008-03-18 |format= |work=| archiveurl= http://web.archive.org/web/20080312090514/http://newsminer.com/news/2008/mar/05/beware/| archivedate= 12 March 2008 <!--DASHBot-->| deadurl= no}}</ref> although the name is taken from them. According to Elizabeth Coblentz, a member of the ] and the author of the syndicated column "The Amish Cook",<ref name="New York Times">{{cite news There is no reason to think that the sweet, cinnamon-flavored bread has any connection to the Amish people,<ref name="titlenewsminer.com • Amish Friendship Bread comes with a commitment">{{cite web |url=http://www.newsminer.com/news/2008/mar/05/beware/ |title=newsminer.com • Amish Friendship Bread comes with a commitment |access-date=2008-03-18 | archive-url= https://web.archive.org/web/20080312090514/http://newsminer.com/news/2008/mar/05/beware/| archive-date= 12 March 2008 | url-status= live}}</ref> although the name is taken from them. According to Elizabeth Coblentz, a member of the ] and the author of the syndicated column "The Amish Cook",<ref name="New York Times">{{cite news
|url=https://www.nytimes.com/2002/09/22/us/elizabeth-coblentz-66-is-dead-homespun-amish-columnist.html
|url=http://query.nytimes.com/gst/fullpage.html?res=950CE7D81639F931A1575AC0A9649C8B63
|title=Elizabeth Coblentz, 66, Is Dead; Homespun Amish Columnist - New York Times |title=Elizabeth Coblentz, 66, Is Dead; Homespun Amish Columnist - New York Times
| first =Douglas | first =Douglas
| last = Martin | last = Martin
| publisher = The New York Times | work = The New York Times
| date = 2002-09-22 | date = 2002-09-22
|accessdate=2008-09-05 |access-date=2008-09-05
}}</ref> }}</ref>
true Amish Friendship Bread is "just sourdough bread that is passed around to the sick and needy".<ref name="isbn0-517-70562-1">{{cite book true Amish friendship bread is "just sourdough bread that is passed around to the sick and needy".<ref name="isbn0-517-70562-1">{{cite book
|author=Adams, Marcia |author=Adams, Marcia
|title=New recipes from quilt country: more food & folkways from the Amish & Mennonites |title=New recipes from quilt country: more food & folkways from the Amish & Mennonites
Line 41: Line 43:
}}</ref> }}</ref>


The recipe for Amish Cinnamon Bread may have first been posted to the Internet in 1990,<ref>* which may be the first mention of this bread on the Internet</ref> but the recipe itself is several decades old. The recipe for Amish cinnamon bread may have first been posted to the Internet in 1990,<ref>* which may be the first mention of this bread on the Internet</ref> but the recipe itself is several decades old. Although the origin of Amish friendship bread is up for debate, it is similar to a cake, called ], which was developed in Europe. Anne Byrn, who researched hundreds of historical recipes for her book ''American Cake'', remembers the friendship bread craze popping up in newspaper columns in the late 1980s, but thinks the recipe can be traced back much further.<ref>{{cite web|url=https://www.npr.org/sections/thesalt/2017/12/31/562868016/the-friendship-bread-project-can-baking-promote-unity-in-a-divided-world |title=The Friendship Bread Project: Can Baking Promote Unity In A Divided World? |website=NPR.org |access-date=9 April 2018}}</ref>

In 2011, a novel by author Darien Gee entitled <em>Friendship Bread</em> was published by Ballantine Books<ref name="Ballantine Books">{{cite book
|author=Gee, Darien
|title=Friendship Bread: A Novel
|publisher=Ballantine Books
|location=New York, N.Y
|year=2011
|pages=400
|isbn=978-0-345-52534-5
}}</ref>
, in which a bag of Amish Friendship Bread starter makes its way throughout the fictitious town of Avalon, Illinois, changing the lives of those it comes in contact with.


==Obtaining starter== ==Obtaining starter==
<!-- Misplaced Pages is not a cookbook or a how-to manual. Please do not add your favorite recipes to this article. --> <!-- Misplaced Pages is not a cookbook or a how-to manual. Please do not add your favorite recipes to this article. -->
] can easily be created from scratch with a package of regular ] and the ingredients that are used to maintain it. Also it is possible to create it in a baker's kitchen through ]. Typically, however, a ] shares a cup of the liquid ] culture with people who would like to make this bread. The starter is typically maintained by adding ], ] and ] every few days, although any source of water and food for the yeast will work. ] can easily be created from scratch with a package of regular ] and the ingredients that are used to maintain it. Also it is possible to create it in a baker's kitchen through ]. Typically, however, a ] shares a cup of the liquid ] culture with people who would like to make this bread. The starter is typically maintained by adding ], ] and ] every few days, although any source of water and food for the yeast will work.

Starter bread is also known as "The Mother Bread".


==Controlling the starter cycle== ==Controlling the starter cycle==
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==See also== ==See also==
{{portal|Food}} {{portal|Food}}
*], a stiff, dry yeast starter in the Italian style * ], a stiff, dry yeast starter in the Italian style
* ]
*], a German friendship cake


==References== ==References==
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{{American bread}} {{American bread}}
{{Use dmy dates|date=June 2017}}


]
] ]
] ]
] ]
] ]

Latest revision as of 07:49, 12 November 2024

It has been suggested that this article be merged with Herman cake. (Discuss) Proposed since October 2024.
Bread or cake made from a shared sourdough starter
Amish friendship bread
A loaf of Amish cinnamon bread, fresh out of the oven
TypeSweet bread
Place of originUnited States
Main ingredientsSourdough starter, sugar, vegetable oil, cinnamon

Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish cinnamon bread is a common bread that is made from this starter; it is a simple, stirred quick bread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by cinnamon being omitted.

A common recipe using this starter suggests using one cup (240 ml) of it to make bread, keeping one cup to start a new cycle, and giving the remaining three cups to friends. The process of sharing the starter makes it somewhat like a chain letter. One cup of starter makes one standard loaf of bread.

History

There is no reason to think that the sweet, cinnamon-flavored bread has any connection to the Amish people, although the name is taken from them. According to Elizabeth Coblentz, a member of the Old Order Amish and the author of the syndicated column "The Amish Cook", true Amish friendship bread is "just sourdough bread that is passed around to the sick and needy".

The recipe for Amish cinnamon bread may have first been posted to the Internet in 1990, but the recipe itself is several decades old. Although the origin of Amish friendship bread is up for debate, it is similar to a cake, called Herman friendship cake, which was developed in Europe. Anne Byrn, who researched hundreds of historical recipes for her book American Cake, remembers the friendship bread craze popping up in newspaper columns in the late 1980s, but thinks the recipe can be traced back much further.

Obtaining starter

Starter can easily be created from scratch with a package of regular baker's yeast and the ingredients that are used to maintain it. Also it is possible to create it in a baker's kitchen through natural wild yeasts. Typically, however, a friend shares a cup of the liquid yeast culture with people who would like to make this bread. The starter is typically maintained by adding sugar, flour and milk every few days, although any source of water and food for the yeast will work.

Controlling the starter cycle

A common cycle is based on the addition of one cup each of sugar, flour, and milk every five days, with bread baked and extra starter shared every tenth day. The ten-day cycle produces five cups of starter, which must be either used to bake bread, given away, or used to start a new cycle. A common suggestion is to bake one loaf of bread, give away three cups of starter, and to save the remaining one for the next cycle.

It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.

Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired.

See also

References

  1. ^ "newsminer.com • Amish Friendship Bread comes with a commitment". Archived from the original on 12 March 2008. Retrieved 18 March 2008.
  2. Martin, Douglas (22 September 2002). "Elizabeth Coblentz, 66, Is Dead; Homespun Amish Columnist - New York Times". The New York Times. Retrieved 5 September 2008.
  3. Adams, Marcia (1997). New recipes from quilt country: more food & folkways from the Amish & Mennonites. New York, N.Y: Clarkson Potter Publishers. p. 50. ISBN 0-517-70562-1.
  4. *A 1990 Usenet posting which may be the first mention of this bread on the Internet
  5. "The Friendship Bread Project: Can Baking Promote Unity In A Divided World?". NPR.org. Retrieved 9 April 2018.
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