AMISH FRIENDSHIP BREAD simple version
By Becky Melendez

Important: Do not at any time use a metal spoon or bowl for mixing. Do not refrigerate the starter.

Day 1    Do nothing.
Days 2-5 Mush the bag or stir in the bowl.
Day 6 Add 1 cup each flour, sugar and milk. Mush the bag or stir in the bowl. Whole milk works best.
Days 7-9 Mush the bag or stir in the bowl.
Day 10 Baking Day

In a large bowl, combine 1 cup each flour, sugar and milk and all of the starter. Stir thoroughly. Pour 3 one cup starters into 3 gallon sized Ziploc bags. Keep starter for yourself and give the other two away to friends with a copy of instructions. To the remaining starter, add the following ingredients, mixing well.

1 cup oil (or ½ oil and ½ applesauce or buttermilk.)
1 cup sugar
1 tsp. vanilla
3 large eggs
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
2 cups flour
½ cup milk
1 large box of vanilla instant pudding (optional)

Pour into 2 large loaf pans. Grease and flour pans well. You can sprinkle some cinnamon and sugar on pans and on top of batter. Bake at 350° for 1 hour. Variations: You can use any flavor pudding. You can use maple extract instead of the vanilla.  You can put some allspice cloves and nutmeg or poppy seeds.  You can add nuts, raisins, or dates. Tossing the nuts, raisins or dates in the flour first will prevent them from sinking.  English toffee bits or chocolate chips can be sprinkled on top during last 10 minutes of cooking. Should the starter not be passed on to a friend on the first day, be certain to tell the recipient which day the starter is in at point of transfer. Bread freezes well.