Recipe - Niks Friendship Bread

1 cup Amish Friendship Starter, at
room temperature
3 lg Eggs
Three fourths cup Vegetable oil
1 teaspoon Vanilla extract
2 cup Allpurpose flour
1 cup Sugar
5 1/8 ounce Instant vanilla pudding mix
(I use Jello, 5.1 oz.,
6serving size)
1 One fourth teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Ground cinnamon
4 md Granny Smith apples, peeled,
cored and chopped (if the
apples are large, use only
2 or 3)
1 cup Chopped nuts, optional
One half cup Raisins, seedless

Grease 2 (81/2x41/2inch) loaf pans. Preheat oven to 350°F. In a large
mixing bowl, beat together starter, eggs, oil and vanilla. In a separate
bowl or Ziploc bag, combine flour, sugar, pudding mix, baking powder,
baking soda, salt, and cinnamon. Stir into starter mixture. Fold in apples,
nuts and raisins. Transfer batter to prepared loaf pans. Bake in preheated
oven for 40 to 50 minutes, or until bread tests done. Allow bread to cool
in pans 10 minutes. Remove loaves from pans and place on a wire rack to
finish cooling. Wrap loaves in plastic wrap to keep bread moist, or freeze
individual slices and warm in microwave as needed. This bread tastes best
the second day. Makes 2 loaves (16 servings).

NOTES : To make muffins from this recipe, lightly grease three 12cup
muffin tins. Transfer the batter to the muffin tins, filling the cups about
3/4full. Bake at 350°F for about 23 minutes, or until the muffins test
done. Let cool in pans 5 minutes. Remove muffins from pans; place muffins
on wire racks to finish cooling. Makes 36 muffins.
Recipe by: Leroy Nikolaisen

Posted to Digest breadbakers.v097.n016 by Julia West classact@i1.net on
Feb 24, 1997.