When I was looking for AFB pizza dough, I stumbled upon a post on My Sister's Kitchen. And although it didn't have an actual recipe for AFB pizza dough--plenty of request for it, but no responses--it did have some pretty good recipes for AFB. One recipe stood out to me because it seemed extraordinairily well though out. So I tried it tonight and WOW! This recipe buries all other AFB recipes. It was light, fluffy, and oh so delicious. Thanks a million, James!
James' Amish Friendship Bread
spray oil (PAM or similar)
1/4 c. sugar
1 tsp. cinnamon
1 c. lowfat vanilla yogurt (I used sour cream due to my lack of yogurt)
1/2 c. canola oil
1/2 c. lowfat milk
1 tsp. vanilla extract
2 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. AFB starter
2 tbsp. coarse sugar (I used the leftover cinnamon sugar)
Preheat the oven to 325F. Spray bottoms and sides of two loaf pans with oil. Mix 1/4 c. sugar and 1 tsp. cinnamon and use to coat insides of pans, saving any excess.
In a large bowl, briefly beat two eggs. Add remaining wet ingredients (except starter) and stir until uniform. In a medium bowl, stir together dry ingredients. Dump dry ingredients into wet ingredients and mix just until moistened (as with pancake batter, some lumps may remain). Fold in 1 c. starter.
Divide batter between loaf pans and sprinkle top of each loaf uniformly with 1 tbsp. of coarse sugar. Bake 45 min. or until toothpick inserted in middle comes out mostly clean with just a few crumbs.
Let loaves cool in pans 15 minutes or so, then remove to finish cooling on a rack. Slice and enjoy! It’s extra good with a bit of butter or spread, especially while still a bit warm.