FBK Photo Challenge of the Month: Fun Variations!

This month is all about FUN Amish Friendship Bread variations. Put aside the typical loaves, muffins, and cakes and come up with something new and different using 1 cup of Amish Friendship Bread starter. Then snap a picture (or two or three) and submit it before 5/25/13.

The winner will receive a $10 Amazon gift card and all qualifying participants will receive a copy of a recipe e-booklet when they’re available later this summer. Remember that we’re looking for creative, innovative, FUN entries to help other Kitchen Friends stay inspired!

>> To submit your photo or for more information, please go to the main Friendship Bread Kitchen Challenge page
>> View Our Submission Guidelines

Fun Variations in the Recipe Box (or come up with one of your own):

Here are the entries so far:

Rustic Sourdough AFB by Cynthia Nussbaum

Artisan AFB by Cynthia Nussbaum

AFB Biscuits by Cynthia Nussbaum

AFB Cinnamon Twists by Cynthia Nussbaum

Crescent Rolls by Cynthia Nussbaum

Apricot Pecan AFB Biscotti by Diane Siniscalchi

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Judy Blaise says

May 28, 2013 at 3:22 pm

I would also love the sourdough bread and the others too! They look wonderful.

- Author Darien Gee says
  
  May 28, 2013 at 7:43 pm
  
  Hi Judy! Here you go (and always check in the Recipe Box for any other AFB variations you might like to bake):
  
  https://www.friendshipbreadkitchen.com/pantry/rustic-sourdough-afb
  
Jody says

May 28, 2013 at 2:15 pm

How do I get the recipe for the sourdough bread?

- Author Darien Gee says
  
  May 28, 2013 at 7:42 pm
  
  Here you go, Jody (all recipes are in our Recipe Box, too):
  
  https://www.friendshipbreadkitchen.com/pantry/rustic-sourdough-afb
  
Blanche Nixon says

May 11, 2013 at 8:23 pm

Q: These instructions I received with my bread and starter are so confusing. Help! A: Basically there are two parts: the care and feeding of your starter, and then the actual baking. Days 1 through 10 are about caring for your starter. On Day 10 you add the final flour, milk, and sugar before dividing into equal portions of 1 cup each (the original instructions that are floating around say 4 portions of 1 cup each, but because many people make their starter from scratch, they tend to end up with more as brand new starters are always more “enthusiastic” than ones that have been around the block).

- Darien says
  
  May 11, 2013 at 10:40 pm
  
  Hi Blanche — I’m not sure what your question is, but I’ll try to explain. If someone gives you a starter or you make it yourself, it should be about 1 cup. Squish the bag every day. On Day 6, you add ingredients. Squish the bag every day until Day 10. Day 10, add ingredients then divide your starter into 1 cup portions. Save one to bake with, give the rest away with instructions, the date on the bag (so they know which day is Day 1), and some of the bread. If you bake right away, you can use your 1 cup of starter with any of the recipes in the Recipe Box, or just following the original AFB recipe. After that, you won’t have any starter left over — you’re done! If you want to keep a starter on hand, save one of the portions for yourself. Day 10 now becomes Day 1 for that bag, and you’ll take it through another 10 day cycle before baking with it. In short, the longer a starter is around, the better the flavor. Does this help?