The Most Versatile Amish Bread Recipe | Bake With Me
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Published 2024-07-31
In this video, I walk you through the step-by-step process of making this delicious bread. We start by mixing our wet ingredients: one cup of an active Amish starter, one cup of oil (I use avocado oil), half a cup of milk, three eggs, one cup of sugar, and half a teaspoon of vanilla. For the dry ingredients, you'll need two cups of flour, half a cup of homemade vanilla pudding mix (or one box of store-bought), one and a half teaspoons of baking powder, half a teaspoon of baking soda, two teaspoons of cinnamon (I use a tablespoon because I love the extra spice), half a teaspoon of freshly grated nutmeg, and half a teaspoon of salt.
After combining the wet and dry ingredients, I fold in one cup of shredded zucchini and half a cup of my mock pineapple zucchini, which adds a fantastic flavor and texture to the bread. The batter is then divided between two 8x4 inch baking pans and baked at 325°F for about 60-70 minutes, or until a toothpick comes out clean and the bread starts to pull away from the edges.
Once baked, this bread is perfect for sharing, and I often sell slices at our farm stand. This recipe is just one example of the endless possibilities with zucchini bread and Amish friendship bread starter. Thank you for joining me in the kitchen today, and I hope you enjoy baking this versatile and delicious bread as much as I do!
Recipe:
1 cup active Amish friendship bread starter
1 cup oil (avocado oil preferred)
1/2 cup milk
3 eggs
1 cup sugar
1/2 teaspoon vanilla
2 cups flour
1/2 cup homemade vanilla pudding mix (or 1 box store-bought)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon (or 1 tablespoon)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup shredded zucchini
1/2 cup mock pineapple zucchini (drained)
or add in whatever additional ingredient you want up to 1 cup worth (choc chips, nuts, raisins, etc)
Bake at 325°F for 60-70 minutes. Enjoy!
All Things Zucchini Playlist: • All Things Zucchini
Mock Pineapple Zucchini: • The "Mock" Pineapple Recipe | Zucchin...
Recipes: www.friendshipbreadkitchen.com/
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All Comments (21)
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Hi Rachel, I’ve been watching you and Todd for years and love your channel. Just a suggestion for your sourdough baking. As soon as it comes out of the oven remove that parchment paper, it will cause the bottom crust to become soggy. I work with commercial pizza production and our par baked dough is on paper through the oven. Occasionally a dough gets by with the paper still in place, after 25 minutes on a cooling tower and 4.5 minutes at negative 65 degrees it is still warm, the paper retains so much heat/steam which you probably don’t want. Peel the paper off immediately and put it on a cooling rack to cool completely. A crackly crust should be your reward for the time and effort you have invested.
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The breads all sound so yummy. My son is a culinary student and said that liquid and dry measuring cups are used interchangeably in all of his classes, even the baking class. When he visits and we are in the kitchen together he laughs at me for being specific on my measuring cups, lol. I want to can some mock pineapple zucchini this year.
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My mouth is watering for that zucchini bread. Yum!
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Thanks for sharing this recipe! 😊
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Good morning. I watched your video yesterday, and I can't wait to try it! I also follow another channel, and she and her husband grow sweet potatoes. Yesterday's video was on using some of the sweet potato leaves to make greens like spinach or swiss chard. You may, but I thought I'd just throw it out there.
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Looks absolutely delicious!! Thanks for sharing the recipe.
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I was just thinking "I wonder if Rachel is going to visit me today?" 😂
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I am definitely with you on the dishes. ❤️🙏
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Blessings+++!!!
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Wow. Recipe for vanilla pudding mix pls.
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TFS❤
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I used my mock pineapple in our families traditional cranberry salad at thanksgiving and Christmas and no one even noticed the difference.
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Hi Rachel & Todd, I did Watch the Hold Potato 🥔 harvest., Enjoyed it myself 8-2-2024❤
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What would be helpful, in a situation like you have, that is if you have a piece of clay plate, like a clay pizza round, that when you heat your oven, to that temperature it heats up that helps to heat the oven to a higher temperature. Once it’s done preheating it makes your bread cook more evenly as well.
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The zucchini bread looks wonderful!
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Looks delicious.Thankyou for sharing.
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Sounds yummy.. Thank You for sharing, Be Safe Be Strong Love From New Hampshire
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When are you going to do a garden tour? Love to see what is growing and harvesting.
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Me either!! My dishwasher, grew up and moved away!! lol!!
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Great video! If your sourdough keeps spreading while baking you could try a smaller Dutch oven (if that’s what you’re using) then it can’t spread as much forcing it to rise. I have two more days to go for my Amish starter then I can bake with it! I’m gonna try my normal sourdough bread with it. I’m sure I’ll have to adjust the amount of water/flour I use. Good Luck to you! 🤗
