{"id":3637,"date":"2010-03-20T21:19:54","date_gmt":"2010-03-21T03:19:54","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3637"},"modified":"2010-03-28T10:14:01","modified_gmt":"2010-03-28T16:14:01","slug":"cherry-almond-and-coconut-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/03\/20\/cherry-almond-and-coconut-bread\/","title":{"rendered":"Cherry, Almond and Coconut Bread"},"content":{"rendered":"

A fellow 6th grade math teacher gave me a bag of Amish friendship bread starter about a 6 weeks ago and I have been going strong giving away starter and baking bread every ten days since then. \u00a0The problem now is that I’m running out of friends to give it to! \u00a0Nothing like realizing you only have 12 friends to really boost the self esteem. \u00a0Sad day. \u00a0Anyone in Amarillo need some starter? \u00a0Let me know. \u00a0I will even drive it to your house. \u00a0There is one caveat, you have to then become my friend…<\/p>\n

I’ve tried a few variations on the basic cinnamon bread.<\/p>\n

    \n
  1. butterscotch pudding with toffee bits<\/li>\n
  2. butterscotch pudding with toffee bits and vanilla chips<\/li>\n
  3. vanilla pudding with pecans<\/li>\n
  4. chocolate pudding with white chocolate chips<\/li>\n<\/ol>\n

    \"\"<\/a>These cookies<\/a> I made last week inspired my latest bread experiment. \u00a0Seeing as how I had dried cherries, almonds and coconut on hand it only seemed natural to give these ingredients a chance in the bread. \u00a0I made one loaf plain with vanilla pudding and cinnamon, and to the remaining batter I added the cherries, almonds and coconut; about a handful of each. \u00a0What am I doing? \u00a0No measuring? \u00a0I think I’m turning in to Rachel Ray! \u00a0Before you know it I am going to be writing EVOO in my posts and giving all my posts super cutesy names! \u00a0OK, OK. \u00a0I will not turn in to Rachel Ray. \u00a0I will tell you that the amounts were about 3\/4 cup each. \u00a0Give or take…<\/p>\n

    If you have friendship bread starter, then just add 3\/4 cup each cherries, sliced almonds and sweetened shredded coconut. \u00a0If you do NOT have starter, then you can try to make your own using the following recipe from allrecipes.com. \u00a0After you make the starter you can make the bread! \u00a0The recipe I have been using is at the bottom of this post. \u00a0One of the best parts about this bread is the cinnamon sugar coated pans. \u00a0It gives such a wonderful, crunchy exterior. \u00a0I used some Sugar in the Raw<\/a> on top of my loaves and it was\u00a0incredibly\u00a0good. \u00a0Perfect crunchy sweetness.<\/p>\n

    <\/p>\n

    Amish Friendship Bread Starter<\/h6>\n

    Ingredients<\/p>\n

      \n
    • 1 (.25 ounce) package active dry yeast<\/li>\n
    • 1\/4 cup warm water (110 degrees F\/45 degrees C)<\/li>\n
    • 3 cups all-purpose flour, divided<\/li>\n
    • 3 cups white sugar, divided<\/li>\n
    • 3 cups milk<\/li>\n<\/ul>\n

      Directions<\/p>\n

        \n
      1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.<\/li>\n
      2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.<\/li>\n
      3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).<\/li>\n<\/ol>\n
        Amish Friendship Bread<\/h5>\n

        Starter:<\/p>\n

        Do not use a metal bowl or spoon.<\/p>\n

        Do not refrigerate.<\/p>\n

        The mix will rise, bubble and ferment.\u00a0 So, \u201cburp\u201d the bag as needed.<\/p>\n

        Day 1: Do nothing<\/p>\n

        Day 2: Mush the bag.<\/p>\n

        Day 3: Mush<\/p>\n

        Day 4: Mush<\/p>\n

        Day 5: Mush<\/p>\n

        Day 6: Add to the bag: 1 cup flour, 1 cup sugar and 1 cup milk.\u00a0 Mush together in the bag.<\/p>\n

        Day 7: Mush<\/p>\n

        Day 8: Mush<\/p>\n

        Day 9: Mush<\/p>\n

        Day 10: Follow the instructions below.<\/p>\n

        1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pour entire contents of the bag into a large non-metal bowl.<\/p>\n

        2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add 1 \u00bd cups each flour, sugar and milk.\u00a0 Mix together well.<\/p>\n

        3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Measure 1 cup of batter into each of 4 gallon size bags and give to friends, along with a copy of this recipe.\u00a0 Put the date on the bag to help keep track!<\/p>\n

        4.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Preheat the oven to 325.<\/p>\n

        5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 To the remaining batter add:<\/p>\n

          \n
        • 3 eggs<\/li>\n
        • 1 cup oil<\/li>\n
        • 1 cup sugar<\/li>\n
        • \u00bd cup milk<\/li>\n
        • 2 cups flour<\/li>\n
        • 1 large box instant pudding (vanilla or any flavor)<\/li>\n
        • \u00bd teaspoon vanilla<\/li>\n
        • \u00bd teaspoon salt<\/li>\n
        • 1 \u00bd teaspoons cinnamon<\/li>\n
        • 1 \u00bd teaspoons baking powder<\/li>\n
        • \u00bd teaspoon baking soda<\/li>\n<\/ul>\n

          6.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Grease 2 loaf pans and dust with sugar or a mixture of sugar and cinnamon.<\/p>\n

          7.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Divide the batter evenly between the pans.\u00a0 Sprinkle with more cinnamon sugar if desired.<\/p>\n

          8.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bake for 1 hour, cool for 15 minutes then remove from pans to cool completely on wire racks.<\/p>\n

          * Keep a bag of starter for yourself if you want to make more bread.<\/p>\n