Amisches Freundschaftsbrot
Dieses köstliche Rezept ist mit freundlicher Genehmigung von Mary Bodor. Hinweis: Verwenden Sie keine metallischen Kochutensilien, Schüsseln oder Backformen mit dieser Rezeptur, da diese den Gärprozess stören.
Quelle: Die Martha Stewart Show, Juli Sommer 2008
Ausbeute
Joe
26.04.2023 @ 21:35
This delicious recipe is courtesy of Mary Bodor. Note: Do not use metallic cooking utensils, bowls, or baking pans with this recipe as they will interfere with the fermentation process. Source: The Martha Stewart Show, Summer July 2008. Makes 2 loaves and 3 starters. Yield: Ingredients: 5 cups all-purpose flour, 4 3/4 cups sugar, 3 1/2 cups milk, 1 cup vegetable oil or 1/2 cup vegetable oil and 1/2 cup applesauce, 3 large eggs, 1 teaspoon pure vanilla extract, 1 1/2 tablespoons baking powder, 4 teaspoons ground cinnamon, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 package (3.4 ounces) instant vanilla pudding, 1 cup chopped walnuts or pecans (optional). Directions: 1. Prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a resealable 1-gallon plastic bag. Seal bag and knead well. Let stand at room temperature overnight. 2. For the next 4 days, knead mixture once a day; store at room temperature. On the sixth day, add 1 cup flour, 1 cup sugar, and 1 cup milk. Seal and knead to combine; let stand at room temperature overnight. 3. For the next 3 days, knead mixture twice a day. On the 10th day, place mixture in a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal the bags and give each bag of starter mixture to a friend to make their own friendship bread. 4. Bake bread: Preheat oven to 330 degrees. Add oil to remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside. 5. In another large bowl, mix remaining 2 cups flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and mix well. Divide dough evenly between two 8-by-4-by-2 1/2 loaf pans. 6. In a small bowl