Ten days ago, someone gave my daughter a starter for "Amish Friendship Bread." I believe it is really a test in this case of the friendship between the daughter and her mother. It came with instructions for what to do for the next 10 days. She was good on the "mush the bag" days. I did the add ingredients day. Today is the baking day. With track and field practice lasting until 5:30 in the evening, our baking time is rather limited today. Just to be sure that Mom gets to do the friendship baking all herself, my boy is competing in "Math is Cool" today and I am heading over to the school where that takes place at 5:30 this evening. I put the bread in the oven a half hour ago. It smells good. I will take it out in another half hour. I have created her starters to share with friends. I am hoping she gives them all away. If not, she can learn what to do with it in 10 days herself. The real challenge on this project is not the baking or the mixing or finding time on the appropriate day. The real problem is that spring break starts today, and she will not see her friends at school for 9 days. It is hard to share this stuff on myspace or facebook or in a text message. I think she will be visiting friends tomorrow.

If any of you lived close enough, I could share the fun with you. For my brother in the east, the stuff looks and smells a lot like the sourdough starter you have in the back of your fridge. Of course, compared to
your day, baking bread looks easy.
Here are the instructions:
Amish Friendship Bread
Do not use any type of metal spoon or bowl for mixing. Do not refrigerate. If air gets in the bag, let it out. It is normal for the batter to rise, bubble and ferment.
Day 1 – Do nothing, this is the day you receive the batter. Make sure the bag is dated.
Day 2 – Mush the bag.
Day 3 – Mush the bag.
Day 4 – Mush the bag.
Day 5 – Mush the bag.
Day 6 – Add 1 cup flour, 1 cup sugar, 1 cup milk to the bag. Mush the bag.
Day 7 – Mush the bag.
Day 8 – Mush the bag.
Day 9 – Mush the bag.
Day 10 – Mix and divide the starters, bake bread.
Pour the entire contents of the bag into a non-metal bowl. Add 1½ cups flour, 1½ cups sugar, 1½ cups milk to the bowl. Mix well, then measure 1 cup batter into four one gallon zipper bags. Keep one for yourself and give the other three to friends along with a copy of this recipe.
Add to the remaining batter in the bowl (about two cups):
3 eggs
1 cup oil or ½ cup applesauce
½ cup milk
1 cup sugar
2 tsp. cinnamon
1 tsp. vanilla
1½ tsp. baking soda
½ tsp salt
2 cups flour
1 large (5.1 oz) box of instant vanilla pudding
Options: add 1 cup chopped nuts, or dried apricots, or rhubarb, or craisins, or raisins. You may exchange chocolate pudding for the vanilla pudding.
Preheat the oven to 325°. Grease two large loaf pans and mix an additional ½ cup sugar and 1½ tsp. cinnamon. Dust greased pans with half of the sugar cinnamon mixture. Divide batter evenly between the two pans and sprinkle the remaining sugar cinnamon mixture over the batter. Bake for one hour. Cool until bread loosens from the pan evenly (about 10 minutes). Turn onto serving dish. Serve warm or cold.
Note: Should the starter and recipe not be passed to a friend on the 10th day, be certain to tell the recipients which date the bag is at in the process. If you keep a starter for yourself, you will be baking every 10 days. Only the Amish know how to create a start, so if you give them all away, you must wait until someone gives you back a starter. The bread is very good and makes a great gift. Enjoy!

I think I put too much cinnamon sugar on top. It should still taste good, even if it looks funny.