Rustic Sourdough Amish Friendship Bread
Take your cup of Amish Friendship Bread starter and make two loaves of this traditional rustic sourdough bread that has a distinct Amish Friendship Bread tang.
Servings: 2 loaves
Ingredients
- 1 cup Amish Friendship Bread Starter active and bubbly
- 6 cups bread flour
- 1 tablespoon kosher salt
- ¼ cup sugar
- ½ cup corn oil plus extra for hands and bowl
- 1½ cups warm water
Instructions
- Put all ingredients in a very large mixing bowl and mix until batter is stiff.
- Oil hands with corn oil and knead the dough into a smooth mound. Lightly coat the insides of the bowl with oil.
- Cover and let rise overnight or until the dough has doubled in size.
- Remove dough from bowl and knead for 10-15 minutes, in 5-minute intervals to give your hands a rest. If using a stand mixer, knead by hand for the last 5 minutes.
- Lightly oil 2 loaf pans.
- Gently cut the dough evenly and place in prepared loaf pans.
- Let dough rise again all day or overnight.
- When ready to bake, preheat and bake at 325° F (165° C) until golden brown.
- ENJOY!
Notes
- Use starter that's been recently fed (today or in the past 24 hours), and is bubbly and active.
- This recipe can also be used to make rolls. Add more warm water to the recipe if the starter is too thick.
- For Step 6, roll into balls and place in a greased rectangular casserole or cake pan. Let dough rise for an hour or until doubled, then bake in a preheated 375° F (190° C) oven for 25 minutes or until golden on top.
- Rise times may vary depending on the temperature in your kitchen.
- If your bread isn’t rising much, and you’re using an active, bubbly starter AND your kitchen temperature is good, you might not be kneading the dough long enough. Knead for 10-15 minutes, taking a break every five minutes — if you use a stand mixer, do the last five minutes by hand. A stand mixer isn’t preferred because it can add too much heat to the dough, so keep an eye on that if you notice your dough is getting too warm.