Tuesday, November 22, 2011

German Chocolate Amish Friendship Bread

The possibilities are truly endless when it comes to making unique and delicious Amish Friendship Bread.  And this particular one here is absolutely decadent.  The chocolate bread is both moist and dense creating the perfect backdrop for the best part, the roasted coconut.  A true match made in heaven.

For the Starter:

2 cups of all-purpose flour
2 cups of warm water

Directions for Starter:

Make your starter right in a large one gallon-size double zipper zip-lock bag. Just dump in all three ingredients, seal and mush very well. Do Not Refrigerate it at any point. Just leave the bag/ bags out on your kitchen counter so you do not forget about them and - NEVER- use a metal spoon or bowl at any time (use plastic or wooden).

Day 1: (Day after the date on the bag) Do nothing

Day 2: Mush the bag

Day 3: Mush the bag

Day 4: Mush the bag

Day 5: Mush the bag

Day 6: Add 1 cup sugar, 1 cup flour and 1 cup milk right into the bag, reseal it and mush it all together.

Day 7: Mush the bag

Day 8: Mush the bag

Day 9: Mush the bag

Day 10: Follow the directions below

1. Pour the starter out of the bag into a non-metal bowl (remember you should be using a wooden or a plastic spoon too).

2. Stir in 1 1/2 cups of all-purpose flour, 1 1/2 cups of sugar and 1 1/2 cups of milk (I used 2%).

3. Using a 1 cup dry ingredient measuring cup, measure out 1 cup of the batter and place into another new 1 gallon-sized plastic double zip-lock bag; repeat 3 more times to end up with 4 new starters. You can hand them out with a copy of this recipe to family and friends or freeze them by placing them into another freezer zip-lock bag and into the freezer immediately (the yeast will stay active for up to 6 months-defrost on the counter and start off again on the schedule). Just make sure to keep one back for yourself so you can retreat your family with 2 more loaves of this amazing sweet bread in 10 days :)

4. Preheat your oven to 325*.

5. Then add the following ingredients into the bowl with the remaining batter:

3 eggs (at room temperature and beaten)
1 cup of canola oil
2 tsp. of ground cinnamon
1 cup of sugar
1/2 cup of milk (again I used 2%)
1/2 tsp. of real vanilla extract
1 1/2 tsp. of baking powder
1/2 tsp. of baking soda
2 cups of all-purpose flour
1/2 tsp. of salt
1 large package of INSTANT chocolate pudding mix
 RESERVE for garnishing the pan and the top- about 1/2 of a cup of shredded coconut- give or take

6. Grease 2 loaf pans.

7. Sprinkle the inside of the pans with a nice coating of cinnamon and sugar and then some of the coconut.

8. Pour the batter equally into the 2 loaf pans.

9. Sprinkle the top of each loaf with more cinnamon and sugar and the remaining coconut.

10. Bake at 325* for about 1 hour. If you are using a dark pan, shorten the time to 50-55 minutes. Always check to see if they are done by inserting a wooden toothpick into the center of each loaf. If it comes out dry then they are done. One starter makes 2 loaves and 4 starters. Enjoy!


  1. When u may mush the bag whats do u mean exactly and for how long?

  2. You use your hands and just squeeze and squish the batter in the bag (with it sealed!) to mix it up. You need to incorporate the ingredients together and help the yeast grow :) Do it for 20-30 sec's or so :)

  3. as the days go by and the yeast grows more, you will notice that the bag 'fills' with air, that is good, but you need to open it up a little at the top and 'burp' it, then reseal the bag again :)