Amish Friendship Bread is more than a recipe—it's a community ritual passed from kitchen to kitchen. The magic begins with a simple starter that ferments over 10 days, then multiplies into batter for moist, cinnamon-kissed loaves.
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This starter is incredibly forgiving and requires no special equipment—just a bowl, a spoon, and a bit of patience. Once you have it going, you'll be able to bake loaf after loaf or share the extra starter with friends.
In this guide, I'll walk you through the 10-day feeding schedule, share the exact baking steps, and offer tips to avoid common pitfalls. Whether you're a sourdough pro or a beginner, this recipe will become a beloved tradition.
Why You'll Love This Recipe
About the Ingredients
1 cup (240ml) all-purpose flour
Use unbleached for best results. Substitute bread flour for a slightly chewier texture.
1 cup (200g) granulated sugar
Regular white sugar works perfectly. Organic cane sugar is a fine swap.
1 cup (240ml) whole milk
Whole milk adds richness. You can use 2% or non-dairy milk, but the texture may be slightly less tender.
1 packet (2¼ tsp / 7g) active dry yeast
Instant yeast works too—just skip the proofing step. Check the expiration date for a strong rise.
1 cup (240ml) starter (from Day 1-10)
This is your active starter after feeding. If you don't have it, begin the 10-day cycle first.
2 cups (250g) all-purpose flour
For the batter. Sift if you want a lighter crumb.
1 cup (200g) granulated sugar
For the batter. You can reduce to ¾ cup for a less sweet loaf.
1 cup (240ml) vegetable oil
Neutral oil like canola or sunflower. Melted butter adds flavor but makes the loaf denser.
3 large eggs
Room temperature eggs incorporate better. Use flax eggs for an egg-free version.
1 teaspoon vanilla extract
Pure vanilla is best. Almond extract can be substituted for a nutty twist.
1½ teaspoons baking powder
Ensure it's fresh—test by stirring into hot water; it should bubble vigorously.
½ teaspoon salt
Fine sea salt or table salt. Reduce if using salted butter.
2 teaspoons ground cinnamon
Ceylon cinnamon is milder; Saigon is spicier. Adjust to taste.
1 cup (200g) sugar (for coating)
Mixed with cinnamon for dusting the pans and top of the loaf.
Tips & Tricks
Day 1-10
Keep the starter in a glass or plastic container (not metal) and stir daily. Don't skip stirring—it prevents a skin from forming.
- On Day 10, do not refrigerate before baking. The starter must be at room temperature for the yeast to be active.
- If the starter smells sour or vinegary, it's fine—that's the fermentation. If you see pink or orange mold, discard and start over.
Pro Tips
Step-by-Step Instructions
1. Feed the Starter
On Day 1, dissolve yeast in warm milk (110°F/43°C) and let sit 5 minutes until foamy. Stir in flour and sugar until smooth. Cover loosely and leave at room temperature. This is Day 1.
2. Stir Daily for 10 Days
Days 2-9: Stir the starter once a day. On Day 5 and Day 10, feed it with 1 cup flour, 1 cup sugar, and 1 cup milk. Keep it covered but not airtight.
3. Prepare the Batter
On Day 10, place the starter in a large bowl. Add the batter ingredients (flour, sugar, oil, eggs, vanilla, baking powder, salt, and 1 teaspoon cinnamon). Mix until just combined—do not overmix.
4. Coat the Pans
Preheat oven to 325°F (163°C). Grease two 9×5-inch loaf pans. Mix the remaining 1 cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle the pans with half of this mixture, tilting to coat.
5. Pour and Dust
Divide the batter evenly between the pans. Sprinkle the tops with the remaining cinnamon-sugar mixture. Let rest for 10 minutes while the oven finishes preheating.
6. Bake Until Golden
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the top is deep golden brown. The internal temperature should read 200°F (93°C).
7. Cool and Serve
Cool in the pans for 10 minutes, then turn out onto a wire rack. Slice warm or at room temperature. Store in an airtight container.
Delicious Variations
Chocolate Chip
Fold 1 cup (170g) chocolate chips into the batter before baking.
Apple Spice
Add 1 cup diced apples and ½ teaspoon nutmeg to the batter.
Lemon Poppy Seed
Replace vanilla with 1 tablespoon lemon zest and add 2 tablespoons poppy seeds.
How to Store Amish Friendship Bread Starter
Refrigerator
Store the baked loaf in an airtight container at room temperature for up to 4 days. The starter can be kept in the fridge for up to 2 weeks if you feed it weekly.
Freezer
Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm slices in a 300°F (150°C) oven for 5 minutes or toast lightly.
Frequently Asked Questions
Q: What is Amish Friendship Bread?
Amish Friendship Bread is a sweet, yeast-based bread made from a fermented starter that is shared among friends. The starter is fed over 10 days, then used to bake a moist, cinnamon-sugar loaf.
Q: Can I use the starter immediately?
No, the starter needs the full 10-day fermentation to develop flavor and leavening power. Using it early will result in a dense, less flavorful bread.
Q: How long does Amish Friendship Bread last?
Baked bread stays fresh at room temperature for 3-4 days. The starter can be kept indefinitely if fed and stored properly in the fridge.
Q: Can I freeze Amish Friendship Bread starter?
Yes, you can freeze the starter in a airtight container for up to 3 months. Thaw in the fridge overnight, then feed it as usual to revive it.
Q: Why is my bread dense or gummy?
A dense loaf usually means the starter wasn't active enough or the batter was overmixed. Ensure your starter is bubbly on Day 10 and mix just until combined.
Ready to start your own friendship bread tradition? Share this recipe with a friend—it's the gift that keeps on giving. Happy baking!
Amish Friendship Bread Starter
Amish Friendship Bread Starter is a simple, 10-minute ferment that yields sweet, cinnamon-swirled loaves perfect for sharing.
🧂 Ingredients
- 1 cup (240ml) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (240ml) whole milk
- 1 packet (2¼ tsp / 7g) active dry yeast
- 1 cup (240ml) starter (from Day 1-10)
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (240ml) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup (200g) sugar (for coating)
📋 Instructions
- 1Feed the Starter — On Day 1, dissolve yeast in warm milk (110°F/43°C) and let sit 5 minutes until foamy. Stir in flour and sugar until smooth. Cover loosely and leave at room temperature. This is Day 1.
- 2Stir Daily for 10 Days — Days 2-9: Stir the starter once a day. On Day 5 and Day 10, feed it with 1 cup flour, 1 cup sugar, and 1 cup milk. Keep it covered but not airtight.
- 3Prepare the Batter — On Day 10, place the starter in a large bowl. Add the batter ingredients (flour, sugar, oil, eggs, vanilla, baking powder, salt, and 1 teaspoon cinnamon). Mix until just combined—do not overmix.
- 4Coat the Pans — Preheat oven to 325°F (163°C). Grease two 9×5-inch loaf pans. Mix the remaining 1 cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle the pans with half of this mixture, tilting to coat.
- 5Pour and Dust — Divide the batter evenly between the pans. Sprinkle the tops with the remaining cinnamon-sugar mixture. Let rest for 10 minutes while the oven finishes preheating.
- 6Bake Until Golden — Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the top is deep golden brown. The internal temperature should read 200°F (93°C).
- 7Cool and Serve — Cool in the pans for 10 minutes, then turn out onto a wire rack. Slice warm or at room temperature. Store in an airtight container.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
