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Friendship Bread Recipes

When I was a new bride in the 1970s,  Sourdough bread starter was "the thing" for  young homemakers to pass around.  I baked and froze and shared that stuff until we didn't care if we ever had another bite of bread!   The fad disappeared, but resurfaced ten years later.  That time, the most popular bread was more of a quick bread style with nuts and raisins in it.  I passed ... on the fad that time. In 1993, though, my friend Sue Whitlock and I baked what was then called Friendship Bread ... all summer long because our women's group was providing concessions for summer playhouse at Southern Illinois University.  Our summer fundraiser was the only one the club had to do to provide funds for the whole year's activities!  We actually did that for three summers.


I thought I'd never care about Sourdough Friendship bread again, but this winter (2011/12) I have thoroughly enjoyed creating several new recipes from the starter sponge.  I'm sharing them here, and adding to this page as I make additional recipes.  Scroll down;  watch the videos; feel free to copy the recipes.  If you were a neighbor, I'd share the starter sponge with you!  You'll just have to make your own!





Friendship Bread Starter Sponge

2 Tablespoons sugar
1/3 cup warm water
2 packages active dry yeast
2 cups milk
1 cup sugar
2 cups all-purpose flour

Sprinkle 2 Tablespoon sugar over the warm water;   sprinkle the yeast over this and leave it alone for ten minutes.   It will be doubled in size and bubbly.   Mix the yeast combination with the rest of the ingredients in a glass or plastic bowl (that has a lid).  Stir it with a wooden spoon and cover it loosely.  Place it in a warm location and let it stand overnight.

The next morning, stir the mixture, cover it again and place it in the refrigerator.   Each day, stir the “starter”, returning it to the refrigerator.  On the fifth day, take out one cup of the starter to bake with, and then feed it with:  1 cup flour, 1 cup milk and ½ cup of sugar.  Continue to stir it each day and on every fifth day, remove 1 cup to bake with and feed it again with the previously listed ingredients.  If you don’t want to bake, give your cup of starter to a friend.   For every cup you remove, you should feed the starter accordingly.  Don't worry if you miss a day of stirring ... or if you skip a day of baking!  I bake one time a week, either on Saturday or Sunday ... and I only stir the sponge a couple times a week.


Friendship White Bread

1 envelope of active dry yeast
1½ cups warm water
3 Tablespoons canola oil
1 cup of friendship bread starter
1 ½ teaspoons salt
2 teaspoons sugar
½ teaspoon baking soda
Approximately 5 cups of flour

In a big bowl, dissolve the yeast in the warm water; add the starter, salt, sugar and oil..  Blend well; cover and let rise for 2 hours until double.   Combine with the baking soda and half the flour; blend well and then begin to work in the remainder of the flour.   On a floured board, knead for five minutes; divide in half for two round loaves.  Score the tops of the loaves and let it rise again for 1 hour until it doubles in size.   Bake at 400 degrees for 30 – 35 minutes.  The bread will brown and sound hollow when tapped.   For a soft crust, brush the loaf with butter or spray it with cooking spray.

Note:  I enjoy baking these loaves in free form shapes, in round bowls or in a real bread pan!

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Make Pizza Crust from your Starter!  It's so good!



Really Good Pizza Crust - No Yeast Needed!

3 cups of flour
1 cup Friendship bread starter
½ cup warm water
1 teaspoon salt
2 Tablespoons olive oil

Mix all the ingredients together in the bowl of your mixer and use the dough hook to slowly turn it all together.  It will eventually form a ball.  Make sure that after it begins to stick together … that you let it turn about  15 times.  That is the equivalent of kneading it 15 times.

Place the dough in an oiled bowl and turn it to get oil all over the ball of dough.  Cover this and let it rise all day … or overnight … on the kitchen counter.  If you need a quicker rise, put it in a warm place for a couple hours.

Flatten the dough into crusts.  It makes two big pizzas.  Add your toppings and bake it at 350 degrees for 20 - 25 minutes until the toppings and cheese bubble.   If you are going to really pile on toppings, you can pre-bake the crust for 8 minutes … and that will insure that it is done in the middle!



We love biscotti ... for the recipe ... click through   Perfect Biscotti


Friendship Cinnamon Rolls

Ingredients:
3 cups flour
2 cups friendship bread starter
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup warm water
2 eggs, beaten

To prepare the rolls:
1 stick melted butter
2 cup brown sugar
2 teaspoons cinnamon
¼ cup chopped pecans or walnuts
¼ cup raisins

Combine half the flour, starter, baking powder, baking soda, salt, warm water and eggs.  Blend well to form a sticky dough.   Gently fold in the remaining flour and knead for five minutes.   Place in a bowl, drizzle it with oil and turn it to coat the dough, so it doesn’t stick to the bowl.  Cover and let it rise for an hour, until doubled.  Punch down the dough and roll it into a 10 x 20 inch rectangle.

Brush the melted butter on the dough; sprinkle with sugar, cinnamon, nuts and raisins.  Roll it up; slice into 18 – 24 sections and place them in a prepared 11x15 inch baking pan.  Cover with a towel and let rise again, until doubled.

Bake at 325 degrees for 25 minutes.  While still warm, drizzle with icing made with confectioner’s sugar thinned with milk.


Apple Bread

1-1/2 cup sugar
3/4 cup oil
1 tsp vanilla
2 cups flour
2 tsp cinnamon
2 eggs
1 cup friendship bread starter
1/2 tsp baking soda
1 tsp salt

Fold in by hand:
1 cup chopped nuts
3 cups diced fresh apples

Pour into 2 well greased loaf pans. Bake at 375 degrees F 50-60 minutes. 





Caramel Apple Bread

Combine these ingredients:  The batter will be very stiff.
1-1/2 cup sugar
3/4 cup oil
1 tsp almond extract
2 cups flour
1tsp cinnamon

1/2 teaspoon nutmeg
2 eggs
1 cup friendship bread starter
1/2 tsp baking soda
1 tsp salt

Fold in:
1/2 cup milk
1 cup chopped peanuts
1 cup butterscotch chips
3 cups diced fresh apples



The batter will become much more moist with the addition of the apples.



Chocolate Brownies


In a bowl, combine and mix well:

1/2 cup milk
3 eggs
1 tsp vanilla
1 cup friendship bread starter

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1- 1/2 cups sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1 - (5.1 oz) box instant chocolate pudding
3 heaping Tablespoon of cocoa
1/2 tsp salt
1 cup pecans or walnuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.


Friendship Chocolate Cake

Cream together:
2/3 cup shortening
1- 2/3 cup sugar

Add:
3 eggs
1 cup of friendship bread starter
1 tsp vanilla

Beat 2 minutes on medium speed.

Combine:
2/3 cup cocoa
1-1/2 tsp baking soda
1 tsp salt
2 cups flour
1/2 tsp baking powder

Add flour mixture to batter alternately with 3/4 cup cold water. Beat 1 minute on medium speed. Mix in by hand 1 cup chopped nuts. Pour into greased and floured 9x13 pan. Bake at 375 degrees F for 30-40 minutes.

Friendship Cookies

1 cup of friendship bread starter
2 eggs
1 Tablespoon molasses
3/4 cup butter
2 tsp vanilla

Mix well.

Sift together:
2 Cups flour
1 cup sugar
1 tsp salt.

Chocolate Chip Option: Add 1 extra cup flour. Add 2 cups chocolate chips and 1 cup chopped nuts.

Oatmeal Option:  Add 2 cups oatmeal, 1 teaspoon nutmeg, 2 teaspoons cinnamon, 1 cup chocolate chips and 1 cup raisins.

Drop the cookies by teaspoonful on a greased cookie sheet and bake at 375 for 10 to 13 minutes.






Onion Rye Bread

1 cup of starter
1 package of active dry yeast
¼ cup minced dried onions
2 Tablespoons olive oil
2 Tablespoons melted butter
¼ cup warm water
½ cup warm milk
2 cups rye flour
2 cups white flour

Stir the package of yeast into the warm water (180 degrees) and let it set until it bubbles.  Hydrate the dried onions in the warm milk.  Combine the starter, olive oil, melted butter and onion-milk combination and stir it to combine.  Gently stir in the yeast and water.  Stir in the rye flour and begin adding the white flour ½ cup at a time.   The dough will go from being sticky to becoming dry and should be kneaded for about five minutes. Form the dough into a smooth ball.  The entire mixing and kneading process can be done in a food processor or with an electric mixer and a dough hook. 

Pour about ¼ cup of olive oil in a bowl and place the dough in the oil, turning it to get oil on the entire surface.  Cover the bowl and place it in a warm location and let the bread rise until it is double in size.   Rye bread takes a little longer to rise than white bread, so this could take as long as two hours.  After it has doubled, punch the dough down, so the air releases and form the dough into two loaves.  You can do this free form on baking sheets or place the dough in oiled pans.  I like to bake my rye bread in round bowls.   Cover the loaves and let the dough double in size again.  Bake in a pre-heated 375 degree oven for 40-50 minutes, until the bread sounds hollow when tapped with a spoon.  Remove the bread from the oven to cool.  Brush it with additional oil or melted butter to soften the crust.



Friendship Lemon Zinger Rolls

Dissolve 1 packet of yeast in 1 1/2 cups warm water.  Add 3 Tablespoons of canola oil.  Let this stand for a few minutes until it is bubbly.  In a large mixing bowl, combine the yeast mixture with 1 cup of the bread starter.  Whip in 1 cup of flour, 1/2 teaspoons of salt and 2 teaspoons of sugar.   Cover this and let it stand in a warm place until doubled in size.  Knead in another 4 cups of flour and knead for a few minutes until the dough forms a smooth ball.  While the dough is kneading, add 2 Tablespoons lemon infused olive oil.  Put a big drizzle of canola oil in the bowl you are going to use to let the bread rise, then turn the ball of dough in the oil until it is coated all the way around.  Cover and let rise again until double.  Divide into 20 rolls;  place in an oiled baking dish;  cover and let rise for 30 more minutes.  Bake in a preheated 375 degree oven for 25 minutes.  While still hot, brush the tops with melted butter to form a soft top crust.





Broccoli & Cheese Stuffed Rolls


Dissolve 1 packet of yeast in 1 1/2 cups warm water.  Add 3 Tablespoons of canola oil.  Let this stand for a few minutes until it is bubbly.  In a large mixing bowl, combine the yeast mixture with 1 cup of the bread starter.  Whip in 1 cup of flour, 1/2 teaspoons of salt and 2 teaspoons of sugar.   Cover this and let it stand in a warm place until doubled in size.  


While the dough is rising, boil a couple  cups of broccoli flowerettes.   Drain off the water and let them cool, then chop them with 2 cups of shredded cheese.


After the dough rises, knead in another 4 cups of flour and 1 cup of Parmesan cheese, and knead for a few minutes until the dough forms a smooth ball.  Put a big drizzle of canola oil in the bowl you are going to use to let the bread rise, then turn the ball of dough in the oil until it is coated all the way around.  Cover and let rise again until double.  Divide into 20 rolls;  flatten each roll in the palm of your hand and stuff it with 1 Tablespoon of the broc/cheese mixture.  Pinch the sides up around the filling and then place the roll, smooth side up, in a greased baking dish.  Cover and let rise for 30 more minutes.  Sprinkle with additional Parmesan cheese. Bake in a preheated 375 degree oven for 25 minutes.  While still hot, spray cooking spray on the top, to soften the crusts without disturbing the browned Parmesan cheese.




Oatmeal Trail Mix Cookies


Whip together:
2 eggs
1 Tablespoon Honey
3/4 cup butter
2 tsp vanilla
1/2 cup brown sugar
1/2 cup white sugar

Mix in:

1 cup of friendship bread starter
2 Cups flour
1 tsp salt

2 cups oatmeal


When well mixed, add 2 cups trail mix.  Drop by teaspoon on prepred baking sheets.  Bake at 375 degrees for 13-15 minutes.  These cookies will be soft, cake-like and benefit from a dusting of powdered sugar or a little icing or glaze.


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It's 2018, and I'm doing the Friendship Starter again!


If this sandwich looks good, you'll want to make this bread! Since I limit myself to a couple slices of bread a day, I want good bread and I want to know what is in it.  Homemade chicken salad stuffed between two slices of Sun Dried Tomato Bread is fantastic!




Sun Dried Tomato Bread
1 cup starter
1 cup warm tomato or V8 juice
1 teaspoon sugar
3 ½ cups flour
2 ¼ tsp yeast
¼ cup parmesan cheese
2 tsp basil pesto
1 T chopped sun dried tomatoes

Make this the easy way.  Fill your bread machine with the ingredients, following the order listed.  Set it for a normal loaf and you will be amazed how beautiful and delicious this bread is.  
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Pineapple Sage and Poppy Seed Bread


This bread is also perfect for sandwiches.  It has a slight pineapple flavor from the sage ... and the more sage you use, the more intense the flavor ... so it also makes a nice breakfast toasting bread!


Pineapple Sage and Poppy Seed Bread

1 cup starter
½ cup sugar
¼ cup oil
½ tsp salt
1 cup warm water
3 cups flour
2 ¼ tsp yeast
3 T shredded pineapple sage

1 T poppy seeds

Layer the ingredients in your bread machine in the order listed. Set for a normal loaf and go play, while your machine does all the work!


Look how pretty the pineapple sage leaves are!



This is the Pampered Chef her shredder.  I use it just like this, but it has a container that attaches to it, so you can julienne lots of herbs into the container.


Here's the way it looks all stacked in my Breadman!