Amish Friendship Bread Starter /recipes

Original recipe makes 4 cups of starter Change Servings

1 (.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees)
3 cups all purpose flour, divided
3 cups white sugar, divided
3 cups milk
 

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.   
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in a a refrigerator or begin the 10 day process over again (beginning with step 2)
   
   NOTE: Do NOT use metal (bowls, spoons, mixers, etc)
   Do NOT refrigerate (if you do refrigerate, it will take 1 1/2 days for the sourdough to stop being dormant) 

If wanting to make the bread after day 10, here is the recipe:

1 cup oil
1/2 cup milk
1 cup Sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
3 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 large box vanilla pudding

Grease and flour 2 loaf pans. In a separate bowl, mix an additional 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Pour bread mixture evenly into each loaf pan and sprinkle each with sugar/cinnamon mixture.
Bake 325 degrees for 50-60 minutes (test for doneness)
Cool 10 minutes, remove from pan and enjoy.

Variation #1- Chocolate pudding instead of vanilla pudding. Add 1 cup chocolate chips.
Variation #2- Chocolate pudding and cocoa instead of vanilla pudding. Add cinnamon and pudding.
Variation #3- Replace vanilla with caramel extract. Replace vanilla pudding with butterscotch pudding. Sprinkle white hot chocolate mix and sugar on top.
Variation #4- Omit cinnamon in recipe and use lemon pudding instead of vanilla pudding. Use lemon juice or lemon extract instead of vanilla.
Variation #5- 2 boxes of pumpkin spice pudding + 1/2-1 tsp pumpkin pie spice
Variation #6- 1 box chocolate pudding + 4 TBSP peanut butter. Opt: Add 1 cup peanut butter chips