Last Friday, I wrapped up a very high-maintenance relationship with my Amish Friendship Bread. Over the course of the 10 days prior, Bryan monitored the process like he might tend an experiment, noting on day six that the mix was fermenting. Oddly, this made him a bit more comfortable with the whole process, but I thought it was strange to have to “burp” the bag.
On the last day, I added sugar, flour and milk, and then divided the mixture into four additional bags to share. Then, to my own batter, I added eggs, flour, sugar, chocolate pudding and mini chocolate chips. I think there’s only about 1/4 cup of the original batter in the entire recipe.
Instead of baking the bread in two loaf pans, I took a cue from Nicky, who noted on my earlier posts that the bread was really more like cake. This lead me to select a Bundt pan for baking (and generally view the project much more favorably).
I took the bread to work for my coworkers, and I actually had requests for the the new batches batter. I sent one to Dawn, too–maybe she’ll report back as well!
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