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If you are looking for a new way to use your Amish friendship bread starter, try this easy, white bread that is perfect for sandwiches and savory meals. No additional sugar added!
For at least a year now, many have asked for new ways to use up your friendship bread starter. The most commonly requested recipe? A simple white bread. Not sweet like a dessert, but one that you could slice and serve as a sandwich.
When yeast started becoming scarce a few weeks ago, I pulled a friendship bread starter out of the freezer that had been in there a year. Yes a year. I added ½ cup each of flour, milk and sugar and got the whole sourdough process started again. This classic homemade white bread was the first recipe I tested. And Maddie called it “super addicting“. That’s what we want! 🙂
You’ll notice that this recipe calls for ½ cup of Amish Friendship Bread Starter. Click here to find that recipe. It is a sweet sourdough (sometimes called Herman sourdough) made from milk, flour and sugar. It’s a 10 day process, but it is super easy. It’s called friendship bread because after the 10 days, you divide the starter into a few bags to give to friends. That way they can enjoy the amazing breads this starter makes!
This sourdough bread is a little different than traditional artisan sourdough. It takes a little longer to rise a loaf of bread. Because of that, you’ll want to plan 48 hours to make this bread. Don’t worry…that’s not 48 hours of hands on time. In fact, there is hardly any hands on time at all. Most of the 48 hours is rise time.
You’ll need just 5 ingredients to make this bread:
This recipe starts with the Amish friendship bread starter. We have not tested it with traditional sourdough starter (the kind without sugar). Most likely it would work, but know that we have not yet tested it.
Pro Tip: Sourdough recipes work best if you weigh each ingredient based on grams. A kitchen scale works best for this. This is the kitchen scale we have and love.
Allow the dough to rise for about 24 hours room temperature. How fast the dough rises will depend on the temperature of your house. If your house is cold (which ours often is!), place the bowl in the oven and turn on the oven light. Make sure the bowl is not touching or very close to the oven light. Close the oven and allow the warmth of the light bulb to help the bread rise.
This trick helps our dough when we feel it is having trouble rising, but remember that the dough is in there. We’ve forgotten the dough was in there and turned the oven on only to ruin our rising bread!
After about 24 hours, the dough should be slightly risen. Pick the dough ball up and knead it about 10 times. It should feel tacky, but not too sticky. This takes less than a minute. No need to knead the dough for minutes on end!
Spray a 9×5″ loaf pan with cooking spray (or coat it with oil). Form the dough into an oval “loaf” shape and place it in the prepared pan. Cover it again with plastic wrap and let it rise another 24 hours.
We found the second rise took less time than the first rise. After about 14 hours our dough looked like this:
We let it sit another 6 hours or so and it didn’t really rise anymore. Plan 24 hours for each rise though, and be pleasantly surprised if it takes less time!
When your dough has risen to fill the pan, it is time to bake! Preheat the oven to 325º Fahrenheit. Bake for about 35-40 minutes or until the bread is golden brown. If you think it is browning too quickly, cover it loosely with foil and continue to bake.
This bread is excellent for slicing and serving with just butter. Or top with honey or your favorite homemade jam. It’s also good for:
Basically anything you use regular white bread for!
Recipe slightly adapted from Friendship Bread Kitchen
2nd comment! Doubling the recipe has worked out fine! Just make sure you use a large glass bowl. I’m at the 2nd rising stage now. Just split my dough in half and put them each into a greased bread pan.
Great recipe! I love that it uses only the starter to make it rise and no additional yeast. My starter was very active so each rise took about 10 hours. Delicious bread! This is a keeper.
It looks like you’re using a metal loaf pan. Is that ok, or do I need a glass one? How about a nonstick coated metal pan?
After mixing in the flour my dough looks too thick and dry. I have tried it twice the second time adding the flour a little at a time. I did not use all of the flour the second time and my dough looks the same again. Help?!
The first time I tried this white bread it was wonderful. The last two times it has not risen at all. I’ve let it rise for longer than the recipe says, put it in a warm, moist place, but still no rise. My starter looks fine, so I don’t think it is that. I’m not sure what has happened or if I can salvage it or not.
Can the Amish White Bread be frozen for future use (if there is any left over)? And, if so, would it be any good (soggy, dry, etc)?
Amazing recipe. Too fun to have something else yo do with amish cinnamon bread starter.
Im going to try to season a little in the last rise session see how it goes!
I love this recipe because of the simplicity! 🙂 I’ve tried it for the first time today and it turned out good… Enjoying the moist texture! 😀 I have a question – may I add walnuts to this recipe?
Can monk fruit be used instead of sugar?
If your starter doesn’t seem to be rising a lot can you add more yeast to the bag?
I put my dough in the oven with the light on for 24 hours and now it’s just a big sticky mess. It’s not a dough ball at all. Is it salvageable?
The recipe reads 3 cups/450g flour. AP flour weighs between 120-130g in conversion charts. Can you clarify these measurements?
you mention putting dough in oven with light on if it hasn’t risen enough. How long should you do this for?
What day should your starter be on when making this recipe? Does it rise better if the dough is mixed on a certain day in the 10 day starter process?
I doubled the recipe, couldn’t use a rubber spatula to make sure all flour was mixed in so I used my hands. I hope that doesn’t mess it up. It’s doing it’s first 30 minute rest right now. I’ll be sure to update as the process goes along to let people know if doubling in one bowl is a good idea or not. So excited to try this! Thanks for the recipe!