Friendship bread / Sweet Bread

Friendship Bread

Morning Routine (weekly): Starter must be fed every 3 to 7 days as follows

• Remove from the fridge & add:

• ¾ Cup Sugar

• 3 Tblsp instant Potato flakes

• 1 Cup Water

Mix well & let stand out of fridge all day. Then remove 1 cup to use in making bread and return the rest to the fridge as your starter. Keep covered & repeat the above “morning routine” every 3 to 7 days. *If you are not making bread that week after the feeding throw away 1 cup and place the remaining starter back in the fridge.



Evening:

Place 1 cup of starter in a large bowl and add:

• ½ Cup oil

• 1 teasp Salt

• 1 ½ Cups of warm Water (not hot)

• 6 Cups of bread flour

Make into a stiff batter. Place dough in a large greased bowl, cover lightly with a dish towel and leave on a cooling rack (not in a drafty area) overnight to rise.



Next morning:

• Punch down dough with fist & pour out onto a lightly floured surface and divide into 2 equal parts.

• Knead and roll out

• Add desired filling-Cinnamon, nuts, raisins, sugar, brown sugar.....

Roll up like a jelly roll and slice

Place slices in a pan (coat bottom of pan with bruuter and brown sugar 1st)

• Let stand 6 to 12 hours for it’s 2nd rise before baking.



Evening:

• Bake of bottom racks @ 350 degrees for 30 – 35 minutes.

• Cool on cooling racks in the pans for 10 minutes then pour bread out onto the cooling racks.

Banana Bran Bread

Banana Bran Bread

1 ½ Cups Whole Wheat flour
½ Cup Splenda
2 teasp. Baking powder
½ teasp. Baking soda
1 teasp. Cinnamon
¼ teasp. Salt
2 Egg whites
1 ½ cups mashed bananas (approx 3 bananas)
1 ½ Cups Raisin Bran cereal
1 Cup Craisins, raisins or any dried fruit.
2 Tablespoons Bran Buds
¼ Cup Water
2 Tablespoons Applesauce
1 teasp. Vanilla
1 Cup walnuts

Mix flour, sugar, baking soda, baking powder & salt in a large bowl. Beat egg in a medium bowl, stir in bananas, cereal water, applesauce & vanilla. Add to flour mixture, stir only until moistened.

Pour into greased (use cooking spray) 9x5” loaf pan.

Bake @ 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes then remove from pan and cool completely on wire rack.

While cooking, if the top is browning too fast, cover with tinfoil.

Pumpkin Bread

Moist Pumpkin Bread

2/3 Cup Crisco (shortening or lard) Must be a solid NOT liquid
½ teasp Baking Powder
2 2/3 Cup Sugar
2 teasp. Baking Soda
4 Eggs
1 ½ teasp. Salt
1 (16 oz ) Can of Pumpkin
1 teasp. Cinnamon
2/3 Cup Water
1 teasp. Ground Cloves
3 1/3 Cup all-purpose Flour
½ teasp. Nutmeg
1 Cup Walnuts (chopped)


Cream Crisco, gradually add sugar beating well.
Add eggs, mix well. Stir in pumpkin & water.

In another bowl: combine flour, baking powder, baking soda, sale, cinnamon, cloves & nutmeg. Add this dry mixture to creamed mixture & mix well.

Fold in nuts.

Spoon into 2 well greased & floured 9”x5”x3” loaf pans.

Bake @ 350F for 1 hour and 10 minutes (check at 1 hour) Done when knife inserted comes out clean.

This came from a good friend’s mother …it’s one of my favorites.


Enjoy!