friendship bread - starter to loaf

~Hippie3 · 04-20-09, 13:11

In a ziploc bag put one cup of milk, 1 envelope of dry yeast, 1 cup of sugar and 1 cup of flour and it works really well. Close the bag and mash the bag until the liquid and solids are combined.

Now leave it on your counter. Make sure you mash the bag to mix the ingredients, and don't put any metal spoons in there to mix with. It works best to just mash the bag to do the mixing.

Record the date. Count this date as day 1.

Day 2 mash the bag

Day 3 mash the bag

Day 4 mash the bag-periodically you will have to unseal the bag to let air out because the bag will blow up like a balloon as the mixture ferments).

Day 5 mash the bag

Day 6 add 1 cup of milk, 1 cup of flour, and 1 cup of sugar. Now mash the bag until ingredients are mixed.

Day 7 mash the bag

Day 8 mash the bag

Day 10 mash the bag

Day 10 add 1.5 (one and one-half) cups of flour, 1.5 cups of sugar and 1.5 cups of milk. If you want to you can do this step in a non-metal bowl. It might make it easier when you have to divide up the batter.

Remove 4 cups for next batch or to spread around to others.

With the batter left in the bowl, you make your bread.

Start by preheating your oven to 325 degrees, adjusting for altitude. To your bowl of batter add three eggs, a cup of sugar, 1 and a half teaspoons of baking powder, a half teaspoon each of vanilla, salt, and baking soda, 2 teaspoons of cinnamon, 2 cups of flour, a half cup of milk, a cup of oil, and one large package of instant vanilla pudding.

When this is all well mixed, pour it into two greased loaf pans. Bake it for 45 minutes to an hour, and then you've got your finished loaves of friendship bread.

Though the finished product is delicious as is, there are plenty of variations. Remember how the recipe called for a large box of instant vanilla pudding? A small box will do. You can use instant chocolate pudding, adding chocolate chips, to make chocolate bread

dazeD · 04-20-09, 13:14

i'll be makin that, i remember eating some when i was younger...yum

the_chosen_one · 04-20-09, 14:39

i have a culture that is a few years old now.. along with an ancient sourdough starter..

anyways, i have found it quite versitile. one can scratch the pudding all together, or even reduce the sugar to about half. makes great cookies, muffins and loaves.

MsShroom · 04-20-09, 14:41

Your making me hungry Hip!

MsShroom · 04-20-09, 14:46

http://www.tbs.com/stories/story/0,,168035,00.html

" Failure to Launch" A Big Lazy Loaf

All you need are four simple ingredients and a little patience for this crunchy bread. Join Claud and the gang as they make "A Big Lazy Loaf."

Click here for a video on how to make this recipe.

Ingredients

3 cups (468 grams) bread flour or unbleached all-purpose flour, or a mixture
1/4 teaspoon (0.8 grams, more or less) instant yeast
1 1/4 teaspoons (7.5 grams) salt
1 1/2 cups(354 grams) water
Wheat bran or cornmeal, as needed
1 sheet parchment paper
1 cotton kitchen towel (not terrycloth)
One 6- to 8-quart heavy, covered pot (cast iron and enamel both work great)

1. In a large mixing bowl, whisk together the flour, yeast and salt. Stir in the water just until the flour is well moistened to form soft and very shaggy dough.

2. Cover the bowl with plastic wrap and let rise at room temperature (around 70 degrees) for a minimum of 15 hours and up to 24 hours. When fully fermented, the surface will be covered with small bubbles.

3. Scrape dough onto a lightly floured surface, sprinkle with a little flour and fold dough over onto itself a couple of times. Cover loosely with plastic wrap and let rest 10-15 minutes.

4. Shape into a ball by first folding in thirds like a letter from left and right and then again from top and bottom. Turn the dough over and quickly shape into a ball. Place folded side down on a piece of parchment paper dusted with corn meal or wheat bran. Dust the dough with more corn meal and then wrap loosely in the plastic. Allow to rise about 2 hours or until doubled in bulk.

5. Place a 6- to 8-quart enameled or cast iron heavy, covered pot in the lower third of the oven and preheat the oven to 450 degrees for 30 minutes.

6. When pot is hot, carefully remove the pot from the oven and take the cover off. Place parchment and bread carefully into the hot pot. Put the lid back on and bake 30 minutes.

7. After 30 minutes, remove the lid and continue baking another 20-30 minutes until nicely browned. An instant-read thermometer inserted into the center should read 205-210 degrees and the bottom should sound hollow when knuckle thumped.

8. Cool on a rack at least 30 minutes or until you can’t stand waiting any longer. Enjoy bread plain or with creamy butter and your favorite jam or honey.

~Hippie3 · 04-20-09, 18:51

yum,
nothing better than the smell of freshly baked bread

~Hippie3 · 04-20-09, 21:06

started a batch,
one minor variation = used goat milk

muffy · 04-20-09, 21:30

this bread is good stuff,
my neighbor gave us a starter bag
and we usually have 2 loafs of bread every 10 days or so.

good addition is to mix a cup of sugar and cinnamon
and sprinkle it on the bottom of the greased pan
and on top after being poured in the pan.

~Hippie3 · 04-21-09, 09:46

yeah, i saw a similar recipe in a mennonite cookbook i own.

~Hippie3 · 04-23-09, 11:10

mine's coming along nicely so far

who wants a starter from it once it's done ?

wildburr · 04-23-09, 11:27

Quote:

Originally Posted by the_chosen_one

i have a culture that is a few years old now.. along with an ancient sourdough starter..

anyways, i have found it quite versitile. one can scratch the pudding all together, or even reduce the sugar to about half. makes great cookies, muffins and loaves.

I want some of that ancient starter

the_chosen_one · 04-23-09, 12:30

Quote:

Originally Posted by wildburr

I want some of that ancient starter

heh, it's older than that semper print i owe you! pm me an addy and i'll send both

~Hippie3 · 04-27-09, 11:23

Quote:

Originally Posted by Hippie3

mine's coming along nicely so far

who wants a starter from it once it's done ?

no one ?
it's almost done, today is day 8.

04-27-09, 11:59

Hip ill take a starter from that friendship bread for sure.

~Hippie3 · 04-27-09, 12:00

sharing is caring.
pm me address
and i'll ship it in a couple days.

CoyoteMesc · 04-27-09, 14:14

Will you have enough to share more that one starter?
Ive never done any type of bread before but it sounds
easy enough for me. I would love one if you have
enough for you and yours. I'd be willing to post
the results of a fresh baked loaf

Have you baked a loaf of this yet?

~Hippie3 · 04-27-09, 14:56

there's plenty of starter, 4 in all.
you 'n mystic still leaves 2 more.
pm the address.
haven't made a loaf of this yet,
first run for this batch.

steeq · 04-27-09, 15:05

Can I get in on this here? Its been a while since I've had some and after reading this thread I'm hungry.

~Hippie3 · 04-27-09, 15:06

sure, that leaves 1 more.

CoyoteMesc · 04-27-09, 16:05

Once you have a starter, can you increase the amount of
the starter (keep the same starter going)? Or do you use
what you have and if you want more you start a new starter
from fresh?

steeq · 04-27-09, 22:38

Quote:

Originally Posted by Hippie3

sure, that leaves 1 more.

Awesome, its been a while since I've had some friendship bread and this recipe looks better than the one I had. I really appreciate that Hippie, the vanilla pudding in there sounds really tasty.

~Hippie3 · 04-28-09, 08:32

Quote:

Originally Posted by CoyoteMesc

Once you have a starter, can you increase the amount of
the starter (keep the same starter going)? Or do you use
what you have and if you want more you start a new starter
from fresh?

you can re-use until the taste gets 'off'

~Hippie3 · 04-29-09, 17:41

making it tonight,
will ship starters tomorrow

CoyoteMesc · 04-29-09, 17:47

GOod deal!

04-29-09, 17:54

YAY I cant wait to have fresh bread smell in the house Hippie3.

HAHHAHAH would you believe its been a long time since I baked a batch of bread?

Got the big bowls out just waiting.

~Hippie3 · 04-30-09, 19:44

yum, it came out delish!
sent you guys each a slice along with the starter.
steeq, you did not provide a name with that address
so i sent to Resident- sure hope it makes it.
folks need to remember
an address must at least include initials, last name, something.
cannot send to just a street address.

CoyoteMesc · 04-30-09, 19:47

Thats fantastic. Im glad the test run went well.

I got a tub of butter waiting

steeq · 04-30-09, 22:45

Quote:

Originally Posted by Hippie3

yum, it came out delish!
sent you guys each a slice along with the starter.
steeq, you did not provide a name with that address
so i sent to Resident- sure hope it makes it.
folks need to remember
an address must at least include initials, last name, something.
cannot send to just a street address.

Aw shoot Hippie, sorry bout that mang. I would imagine it will make it though. Thanks again, I can't wait to try it.

Scroto Baggins · 05-01-09, 02:57

Well fuckin' A man... small world. That culture made it's way through my neck of the woods just a couple weeks back and I'm half way across the country from you Hip. It's pretty good bread huh; similar to coffee cake. I love how besides a killer bread recipe, it's also an experiment into social networking... shows you how close we all really are.

It reminds me of a quote from the movie Repo Man

Quote:

A lot o' people don't realize what's really going on. They view life as a bunch o' unconnected incidents 'n things. They don't realize that there's this, like, lattice o' coincidence that lays on top o' everything. Give you an example; show you what I mean: suppose you're thinkin' about a plate o' shrimp. Suddenly someone'll say, like, plate, or shrimp, or plate o' shrimp out of the blue, no explanation. No point in lookin' for one, either. It's all part of a cosmic unconciousness.

Plate o' shrimp indeed.

~Hippie3 · 05-01-09, 06:51

yeah, coffee cake-like is right. sweet, moist. good stuff. starting another batch today for mother's day festivities.

steeq · 05-05-09, 16:24

Hippie, I got my starter today; thanks for the slice, it was still delicious! Since the starter date is 4/29 should I count this as day 6?

the_chosen_one · 05-05-09, 16:59

Quote:

Originally Posted by Hippie3

you can re-use until the taste gets 'off'

changing up the flour and sugar types every few batches can help this.. not sure exactly why. the person i got mine from said to do so.. that was over a year ago. tasty as ever

~Hippie3 · 05-05-09, 18:24

Quote:

Originally Posted by steeq

Hippie, I got my starter today; thanks for the slice, it was still delicious! Since the starter date is 4/29 should I count this as day 6?

no, when you add the starter to 1 c. each of sugar, flour and milk-
that's day one

catdaddy · 05-05-09, 20:29

Well, that's what I get for overlooking this thread...

I WILL start my starter this weekend. I'm a BIG fan of sourdough, though I haven't kept a starter for sour since I moved here... just been baking different breads.

This sounds yummy. Can't wait!!

I bet a few raisins wound be good in it...

05-07-09, 15:01

Just got my starter. The bread is so yummy. I ate half of it as soon as i opened the package.
One question though can I put my starter in the fridge?
Thanks hippie!

~Hippie3 · 05-07-09, 15:31

yes but you need to keep feeding it [adding more] every 5-6 days

~Hippie3 · 05-13-09, 08:43

got 3 more starters to share-
who wants one ?

eatyualive · 05-13-09, 14:50

Quote:

Originally Posted by Hippie3

yum,
nothing better than the smell of freshly baked bread

yeah there is. mom's freshly baked bread. bc mom made it. mmmmm....

CoyoteMesc · 05-13-09, 17:45

Got ours, thanks Hippie

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04-20-09, 13:11	#1 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	friendship bread - starter to loaf In a ziploc bag put one cup of milk, 1 envelope of dry yeast, 1 cup of sugar and 1 cup of flour and it works really well. Close the bag and mash the bag until the liquid and solids are combined. Now leave it on your counter. Make sure you mash the bag to mix the ingredients, and don't put any metal spoons in there to mix with. It works best to just mash the bag to do the mixing. Record the date. Count this date as day 1. Day 2 mash the bag Day 3 mash the bag Day 4 mash the bag-periodically you will have to unseal the bag to let air out because the bag will blow up like a balloon as the mixture ferments). Day 5 mash the bag Day 6 add 1 cup of milk, 1 cup of flour, and 1 cup of sugar. Now mash the bag until ingredients are mixed. Day 7 mash the bag Day 8 mash the bag Day 10 mash the bag Day 10 add 1.5 (one and one-half) cups of flour, 1.5 cups of sugar and 1.5 cups of milk. If you want to you can do this step in a non-metal bowl. It might make it easier when you have to divide up the batter. Remove 4 cups for next batch or to spread around to others. With the batter left in the bowl, you make your bread. Start by preheating your oven to 325 degrees, adjusting for altitude. To your bowl of batter add three eggs, a cup of sugar, 1 and a half teaspoons of baking powder, a half teaspoon each of vanilla, salt, and baking soda, 2 teaspoons of cinnamon, 2 cups of flour, a half cup of milk, a cup of oil, and one large package of instant vanilla pudding. When this is all well mixed, pour it into two greased loaf pans. Bake it for 45 minutes to an hour, and then you've got your finished loaves of friendship bread. Though the finished product is delicious as is, there are plenty of variations. Remember how the recipe called for a large box of instant vanilla pudding? A small box will do. You can use instant chocolate pudding, adding chocolate chips, to make chocolate bread

04-20-09, 13:14	#2 (permalink)
dazeD The Giver Join Date: Jan 2008 Posts: 189	i'll be makin that, i remember eating some when i was younger...yum __________________ Trippin and Sippin

04-20-09, 14:39	#3 (permalink)
the_chosen_one Darth Moderator Join Date: May 2005 Posts: 5,397	heh.. i have a culture that is a few years old now.. along with an ancient sourdough starter.. anyways, i have found it quite versitile. one can scratch the pudding all together, or even reduce the sugar to about half. makes great cookies, muffins and loaves. __________________ "Luck favors the observant." - Workman

04-20-09, 14:41	#4 (permalink)
MsShroom Mycophiliac Join Date: Feb 2006 Posts: 127	Yum! Your making me hungry Hip!

04-20-09, 14:46	#5 (permalink)
MsShroom Mycophiliac Join Date: Feb 2006 Posts: 127	A Big Lazy Loaf from TBS website http://www.tbs.com/stories/story/0,,168035,00.html " Failure to Launch" A Big Lazy Loaf All you need are four simple ingredients and a little patience for this crunchy bread. Join Claud and the gang as they make "A Big Lazy Loaf." Click here for a video on how to make this recipe. Ingredients 3 cups (468 grams) bread flour or unbleached all-purpose flour, or a mixture 1/4 teaspoon (0.8 grams, more or less) instant yeast 1 1/4 teaspoons (7.5 grams) salt 1 1/2 cups(354 grams) water Wheat bran or cornmeal, as needed 1 sheet parchment paper 1 cotton kitchen towel (not terrycloth) One 6- to 8-quart heavy, covered pot (cast iron and enamel both work great) 1. In a large mixing bowl, whisk together the flour, yeast and salt. Stir in the water just until the flour is well moistened to form soft and very shaggy dough. 2. Cover the bowl with plastic wrap and let rise at room temperature (around 70 degrees) for a minimum of 15 hours and up to 24 hours. When fully fermented, the surface will be covered with small bubbles. 3. Scrape dough onto a lightly floured surface, sprinkle with a little flour and fold dough over onto itself a couple of times. Cover loosely with plastic wrap and let rest 10-15 minutes. 4. Shape into a ball by first folding in thirds like a letter from left and right and then again from top and bottom. Turn the dough over and quickly shape into a ball. Place folded side down on a piece of parchment paper dusted with corn meal or wheat bran. Dust the dough with more corn meal and then wrap loosely in the plastic. Allow to rise about 2 hours or until doubled in bulk. 5. Place a 6- to 8-quart enameled or cast iron heavy, covered pot in the lower third of the oven and preheat the oven to 450 degrees for 30 minutes. 6. When pot is hot, carefully remove the pot from the oven and take the cover off. Place parchment and bread carefully into the hot pot. Put the lid back on and bake 30 minutes. 7. After 30 minutes, remove the lid and continue baking another 20-30 minutes until nicely browned. An instant-read thermometer inserted into the center should read 205-210 degrees and the bottom should sound hollow when knuckle thumped. 8. Cool on a rack at least 30 minutes or until you can’t stand waiting any longer. Enjoy bread plain or with creamy butter and your favorite jam or honey.

04-20-09, 18:51	#6 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	yum, nothing better than the smell of freshly baked bread

04-20-09, 21:06	#7 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	started a batch, one minor variation = used goat milk Last edited by Hippie3; 04-21-09 at 09:45.

04-20-09, 21:30	#8 (permalink)
muffy Political Prisoner Join Date: Dec 1971 Posts: 480	this bread is good stuff, my neighbor gave us a starter bag and we usually have 2 loafs of bread every 10 days or so. good addition is to mix a cup of sugar and cinnamon and sprinkle it on the bottom of the greased pan and on top after being poured in the pan. __________________ I spent a little time on the Mountain I spent a little time on the Hill I heard some say, better run away, some say you better stay still.

04-21-09, 09:46	#9 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	yeah, i saw a similar recipe in a mennonite cookbook i own.

04-23-09, 11:10	#10 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	mine's coming along nicely so far who wants a starter from it once it's done ?

04-27-09, 11:59	#14 (permalink)
~mystic Guest Posts: n/a	Hip ill take a starter from that friendship bread for sure.

04-27-09, 12:00	#15 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	sharing is caring. pm me address and i'll ship it in a couple days.

04-27-09, 14:14	#16 (permalink)
CoyoteMesc howling mad Join Date: Jan 2007 Posts: 4,087	Will you have enough to share more that one starter? Ive never done any type of bread before but it sounds easy enough for me. I would love one if you have enough for you and yours. I'd be willing to post the results of a fresh baked loaf Have you baked a loaf of this yet? __________________ WOODY: Hey, Mr. Peterson, there's a cold one waiting for you. NORM: I know. If she calls, I'm not here.[ (Cheers)

04-27-09, 14:56	#17 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	there's plenty of starter, 4 in all. you 'n mystic still leaves 2 more. pm the address. haven't made a loaf of this yet, first run for this batch.

04-27-09, 15:05	#18 (permalink)
steeq Searching.... Join Date: Apr 2008 Posts: 1,025	Can I get in on this here? Its been a while since I've had some and after reading this thread I'm hungry. __________________ Believe those who are seeking the truth; doubt those who find it.

04-27-09, 15:06	#19 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	sure, that leaves 1 more.

04-27-09, 16:05	#20 (permalink)
CoyoteMesc howling mad Join Date: Jan 2007 Posts: 4,087	Once you have a starter, can you increase the amount of the starter (keep the same starter going)? Or do you use what you have and if you want more you start a new starter from fresh? __________________ WOODY: Hey, Mr. Peterson, there's a cold one waiting for you. NORM: I know. If she calls, I'm not here.[ (Cheers)

04-29-09, 17:41	#23 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	making it tonight, will ship starters tomorrow

04-29-09, 17:47	#24 (permalink)
CoyoteMesc howling mad Join Date: Jan 2007 Posts: 4,087	GOod deal! __________________ WOODY: Hey, Mr. Peterson, there's a cold one waiting for you. NORM: I know. If she calls, I'm not here.[ (Cheers)

04-29-09, 17:54	#25 (permalink)
~mystic Guest Posts: n/a	YAY I cant wait to have fresh bread smell in the house Hippie3. HAHHAHAH would you believe its been a long time since I baked a batch of bread? Got the big bowls out just waiting.

04-30-09, 19:44	#26 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	yum, it came out delish! sent you guys each a slice along with the starter. steeq, you did not provide a name with that address so i sent to Resident- sure hope it makes it. folks need to remember an address must at least include initials, last name, something. cannot send to just a street address.

04-30-09, 19:47	#27 (permalink)
CoyoteMesc howling mad Join Date: Jan 2007 Posts: 4,087	Thats fantastic. Im glad the test run went well. I got a tub of butter waiting __________________ WOODY: Hey, Mr. Peterson, there's a cold one waiting for you. NORM: I know. If she calls, I'm not here.[ (Cheers)

05-01-09, 06:51	#30 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	yeah, coffee cake-like is right. sweet, moist. good stuff. starting another batch today for mother's day festivities.

05-05-09, 16:24	#31 (permalink)
steeq Searching.... Join Date: Apr 2008 Posts: 1,025	Hippie, I got my starter today; thanks for the slice, it was still delicious! Since the starter date is 4/29 should I count this as day 6? __________________ Believe those who are seeking the truth; doubt those who find it.

05-05-09, 20:29	#34 (permalink)
catdaddy herding kittens Join Date: Dec 2007 Posts: 2,321	Well, that's what I get for overlooking this thread... I WILL start my starter this weekend. I'm a BIG fan of sourdough, though I haven't kept a starter for sour since I moved here... just been baking different breads. This sounds yummy. Can't wait!! I bet a few raisins wound be good in it... __________________ American history is full of heroes; men of great prowess and great renown... But only one Catdaddy.

05-07-09, 15:01	#35 (permalink)
~mystic Guest Posts: n/a	Just got my starter. The bread is so yummy. I ate half of it as soon as i opened the package. One question though can I put my starter in the fridge? Thanks hippie!

05-07-09, 15:31	#36 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	yes but you need to keep feeding it [adding more] every 5-6 days

05-13-09, 08:43	#37 (permalink)
~Hippie3 DUNG DEALER Join Date: Feb 2001 Posts: 42,765	got 3 more starters to share- who wants one ?

05-13-09, 17:45	#39 (permalink)
CoyoteMesc howling mad Join Date: Jan 2007 Posts: 4,087	Got ours, thanks Hippie __________________ WOODY: Hey, Mr. Peterson, there's a cold one waiting for you. NORM: I know. If she calls, I'm not here.[ (Cheers)

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