Amish Friendship Bread

Yeast Amish Friendship Bread Starter Some rules to observe: Use nonmetallic bowls; use wooden utensils for stirring (stir by hand, no electric mixers).Leave the starter outside the refrigerator, uncovered, so it can pick up from the air the natural yeast that is flying about. If the open dish bothers you terribly, it can becovered with a single layer of cheesecloth. Do not use the starter the day you feed it; the bread will not rise as high. Do not refrigerate the mixture until Day 12. The starter really multiplies after the fifth day, so be sure your container is large enough - a 10 cup bowl is good.

Starter:

• 2 cups unbleached all-purpose flour
• 2 cups warm water
• 1 package active dry yeast
• 2 cups milk
• 2 cups unbleached all-purpose flour
• 2 cups sugar

Day 1: In a glass or ceramic bowl, mix the first 3 starter ingredients thoroughly.
Leave on the kitchen counter uncovered; don't refrigerate it.

Days 2, 3, and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar. This is called feeding the starter.
Days 6, 7, and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 cup milk, 1 cup flour, and1 cup sugar. Stir well.
Days 10 and 11: Stir well.
Day 12: Ladle 1 cup of starter into each of 4 containers (glass jars)

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