Tuesday, November 22, 2011

Lemon Drop Amish Friendship Bread

Here is yet another amazing variation of my Amish Friendship Bread.  This is a throw-back to one of my most favorite childhood candies, the lemon drop.  And everything about this bread reminds me of them.  From the sugary outside to the sweet and fragrant flavor.  It is definetly a sweet blast from my past within each and every bite.  This may just be my favorite variation yet...

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 lemon pudding mix
zest from 1 large lemon

6. Grease 2 loaf pans.

7. Sprinkle the inside of the pans with a nice coating of sugar.

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

9. Sprinkle the top of each loaf with a little more sugar.

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. Have you ever tried substituting applesauce for the large amount of oil in these recipes?

  2. No I haven't tried that....neat idea! I was thinking of doing an cinnamon apple one next (I actually just defrosted a starter today!). Thank you for that suggestion, and I will try it out with some diced apples along with it!