Friendship Bread

A lady from Church gave me a baggie of Friendship Bread Dough/Starter - for which I thanked her kindly. Then when I got home I tossed that - but immediately made a vegan version of the dough/starter:

1 package active dry yeast
1 cup soy milk
1 cup flour
1 cup sugar

Just mix that all up and put it in a ziplock bag. So - this is day 1

NOTE: DO NOT USE METAL BOWLS OR SPOONS AND DO NOT REFRIGERATE.

Then I followed the instructions on the sheet she gave me with the starter:

DAY 1 Receive fermented starter in ziplock bag. Do nothing! Put bag on counter.
DAY 2 Squeeze bag several times.
DAY 3 Squeeze bag several times.
DAY 4 Squeeze bag several times.
DAY 5 Squeeze bag several times.
DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of soy milk. Squeeze bag several times.
DAY 7 Squeeze bag several times.
DAY 8 Squeeze bag several times.
DAY 9 Squeeze bag several times.
DAY 10 In a large non-metallic bowl, combine batter with 1 cup soy milk, 1 cup flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one gallon ziplock bags and pour 1 cup of starter in each. Give these four starters with a copy of instructions to family and friends.

TO THE REMAINING BATTER IN BOWL, ADD:
1 CUP VEGETABLE OIL
2 CUPS FLOUR
1 CUP SUGAR
1/2 CUP SOY MILK
1 TEASPOON VANILLA
1/2 TEASPOON SALT
2 LARGE EGGS EQUIVALENT - I used Red Mill Egg Replacer
1 1/2 TEASPOONS BAKING POWDER
1 1/2 TEASPOONS CINNAMON

Grease and flour a 9x13 pan and then sprinkle with cinnamon and sugar. Pour in the batter and sprinkle top with cinnamon and sugar and bake at 350 until a toothpick inserted in the center comes out clean.


The bread was very moist and sort of heavy - a nice warm breakfast bread - YUM.

Then I gave away three of the bags of starter and kept one for us. It's fun.