Healthier Version of Amish Friendship Bread

Healthier Version of Amish Friendship Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 1.7 g
  • Cholesterol: 35.6 mg
  • Sodium: 148.4 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Healthier Version of Amish Friendship Bread calories by ingredient
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Introduction

This is made with a starter, like sour dough bread, but is not sour.
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Calculations were made using all applesauce, plain soy milk, and sugar free pudding mix and without the optional ingredients.
This is made with a starter, like sour dough bread, but is not sour.
********
Calculations were made using all applesauce, plain soy milk, and sugar free pudding mix and without the optional ingredients.

Number of Servings: 16

Ingredients

    Important preparation tips:
    § Do NOT use a metal spoon or bowl for mixing
    § Do not refrigerate
    § If air gets in bag; let it out
    § It is normal for batter to thicken, bubble and ferment
    *****
    Day 1: You receive fermented batter in a one-gallon Ziploc bag. Do nothing; just place the bag on the kitchen counter.
    *****
    Day 2-5: Squeeze the bag several times.
    *****
    Day 6: Add 1 cup whole wheat flour, 1 cup sugar, 1 cup soy milk. Squeeze the bag several times to mix.
    *****
    Day 7-9: Squeeze the bag several times.
    *****
    Day 10: In a large glass or plastic (non-metallic) bowl, combine the batter with 1 cup whole wheat flour, 1 cup sugar, 1 cup soy milk. Mix with wooden or plastic spoon. Pour four 1-cup starters into three or four one-gallon Ziplock bags. Give these starters away to family or friends with a copy of these instructions.
    **************************************************
    Bread:
    To the remaining batter (which should be approximately 1 cup) in the bowl add:

    1 cup of applesauce
    (or you can use canned pumpkin instead, but refigure the nutritional values)
    1 tsp vanilla
    1 ½ tsp baking powder
    2 cups whole wheat flour
    ½ tsp baking soda
    2 tsp cinnamon
    1 tsp cloves (optional, depending on flavor of pudding used)
    1 cup sugar
    3 large eggs
    ½ tsp salt
    ½ cup soy milk (You can use chocolate soy milk with chocolate pudding for more chocolate flavor)
    1 large (or 2 small) box of instant pudding (regular or sugar-free). (Try banana cream pudding, butterscotch, white chocolate, pistachio, or chocolate)
    2 cups nuts, raisins, chocolate chips, etc. (optional)

Directions

To 1 cup starter add remaining bread ingredients in a non-metallic bowl. Stir to combine. Pour into 2 well greased or sprayed loaf pans, 1 well greased or sprayed bundt pan, or 16 well greased or sprayed muffin cups. Bake at 325 for 30 minutes (muffins), 45 (loaf pans), or 60 minutes (bundt pan) or until done.
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Yield: 2 loaf pan cakes, 1 bundt cake, or 16 muffins (Two muffins equals one serving!)
*****
Up to 2 cups of raisins, nuts, apples, crushes pineapple, cherries, etc. may be added if desired. This also makes dozens of delicious muffins if baked in well greased or sprayed muffin tins.
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Optional: In a separate bowl mix 1 tsp cinnamon and 3 Tbs sugar. Sprinkle into well-greased pans before pouring batter into pans. This may also be mixed with 1 Tbs butter or butter substitute such as SmartBalance and used to create a struesel version by putting half of batter into pan(s), sprinkling struesel mixture over batter, and topping with remaining batter and balance of streusel mixture before baking.

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If you can't get the starter from a friend, you can make it. The recipe is here:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=292441


Number of Servings: 16

Recipe submitted by SparkPeople user BJMOOMEY.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I used SPLENDA instead of sugar, pistachio pudding mix, no cloves or cinnamon because my family doesn't like those things. I also baked all the mix in a regular cake pan. Pudding makes it very moist and it has a good texture. Good taste even though it uses whole wheat flour. Yummy. - 6/13/08

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  • 1 of 1 people found this review helpful
    how do I get a starter. interested in using splenda in the final product as well - 4/25/08

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  • I too, would like a recipe using Splenda. I cannot use the original starter because of my husband having diabetes. Anyone have a starter with spenda??? - 9/6/10

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  • The original recipe I got from someone said to add 1.5 cups of sugar, milk, and flour on day 10. The remainder left in my bowl is closer to 2 cups, which I find makes a moister bread. I used cheesecake flavored pudding mix, cherry flavored Craisins, and added a little almond extract and it was good. - 1/24/10

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  • I was given starter a few days ago -- glad to see healthier versions on SP! If I make it into mini-muffins I should be able to freeze them and just pull one out for a treat now & then. Also, the starter freezes well for a few months - each bag makes the bread; start over w/ last bag, if desired. - 6/2/09

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