A few months ago, I received a zip lock bag containing a fermented starter for Amish Friendship Bread.
Those who have enjoyed sourdough breads before, are familiar with that distinctive flavor the fermentation process brings to the finished product.
While the Friendship Bread ingredients (yeast/sugar/milk) differ from some other fermented ”starter” breads, the resulting sour-ness gives the bread a depth of flavor like no other.
After following the instructions for maintaining my starter for 10 days, and then making a batch of bread, I ended up with two loaves of some great tasting bread, plus three more zip lock bags of starter (intended to be shared with friends).
In hindsight, I didn’t realize what I was getting myself into when I accepted that initial zip lock bag of starter.
a dozen or so loaves later... the Chili Monsta in me reared his head, and I starting contemplating what I could do with the over abundance of starter(s) I had growing on top of the fridge every week.
Then I remembered some tasty Ghost pepper brownies I received from John at Heartbreaking Dawn when I ordered some of their hot sauce last fall.
The inspiration took root….and the rest is history.
I’m not too sure the Amish folks who came up with this friendship bread concept, will want to lay claim to any of my recipes, but I thought there could be a THP chili head or two that might have an interest.
Enjoy !!
Recipe #1 is the milder of the two.
After sprinkling the pepper flakes/powder on top, I used a butter knife to marble it into the batter.
This #2 recipe is already a favorite of mine.
I like to slap a little dab of honey flavored spread on top.
While some may consider the heat level excessive, the combined fermented flavor from the bread and the hab mash go together like they were made for each other.
...and the biscotti version is good just as a snack, but when crushed up...works very well as a "warm and toasty" topping on ice cream.
Thanks John, and the folks at Heartbreaking Dawn for the inspiration.
(Plus...I just love that Jalapeño hot sauce of yours !!)
CM
Those who have enjoyed sourdough breads before, are familiar with that distinctive flavor the fermentation process brings to the finished product.
While the Friendship Bread ingredients (yeast/sugar/milk) differ from some other fermented ”starter” breads, the resulting sour-ness gives the bread a depth of flavor like no other.
After following the instructions for maintaining my starter for 10 days, and then making a batch of bread, I ended up with two loaves of some great tasting bread, plus three more zip lock bags of starter (intended to be shared with friends).
In hindsight, I didn’t realize what I was getting myself into when I accepted that initial zip lock bag of starter.
a dozen or so loaves later... the Chili Monsta in me reared his head, and I starting contemplating what I could do with the over abundance of starter(s) I had growing on top of the fridge every week.
Then I remembered some tasty Ghost pepper brownies I received from John at Heartbreaking Dawn when I ordered some of their hot sauce last fall.
The inspiration took root….and the rest is history.
I’m not too sure the Amish folks who came up with this friendship bread concept, will want to lay claim to any of my recipes, but I thought there could be a THP chili head or two that might have an interest.
Enjoy !!
Recipe #1 is the milder of the two.
After sprinkling the pepper flakes/powder on top, I used a butter knife to marble it into the batter.
This #2 recipe is already a favorite of mine.
I like to slap a little dab of honey flavored spread on top.
While some may consider the heat level excessive, the combined fermented flavor from the bread and the hab mash go together like they were made for each other.
...and the biscotti version is good just as a snack, but when crushed up...works very well as a "warm and toasty" topping on ice cream.
Thanks John, and the folks at Heartbreaking Dawn for the inspiration.
(Plus...I just love that Jalapeño hot sauce of yours !!)
CM
Looks delish.