Frannie's Friendship Bread
1 package active dry yeast (not quick yeast!)
1/4 cup warm water
1 cup all-purpose flour
1 cup white sugar
1 cup whole milk
In a small bowl, dissolve yeast in water. Do not do this in a metal bowl. Let stand 10 minutes. In a 2 quart bowl (not metal!), combine flour and sugar. Mix thoroughly to keep from getting lumpy once you add in the milk. Slowly whisk in the milk making sure to mix well so no lumps form. Now cover the bowl with a damp rag and allow it to sit until the yeast comes alive and the mixture gets bubbly! Do not refrigerate this starter...allow it to sit on the counter.
Do not use any type of metal spoons or bowl for mixing.
Do not refrigerate.
If air gets into the bag, let it out.
It is normal for the batter to rise, bubble, and ferment.
Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag.
Day 2: Squish-squash-mush the bag
Day 3: Squish-squash-mush the bag
Day 4: Squish-squash-mush the bag
Day 5: Squish-squash-mush the bag
Day 6: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Squish-squash-mush the bag.
Day 7: Squish-squash-mush the bag
Day 8: Squish-squash-mush the bag
Day 9: Squish-squash-mush the bag
Day 10: BAKING DAY! Mix and divide the starter as follows:
Pour entire contents of bag into large non-metal bowl and add: 1ó cup flour, 1ó cup sugar, 1ó cup milk. Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate Ziplock bags (one gallon size). Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.
*Just a quick tip....sometimes you will get yeast that is super HAPPY. Meaning it will turn into more than 4 cups....if that happens. DO NOT FEAR! Set back 1 cup for your baking and divide the rest into baggies filled with 1 cup each. Share those baggies with friends so they can enjoy!