Green Chocolate Bread/cake

[Philto]

I received one of those "starter" bread/cake packages - followed all instructions and made two loaves of chocolate bread/cake with additions of instant choc pudding and choc chips, flour, sugar, eggs, baking soda and powder. the two loaves looked perfect in raising but when sliced I found about a half inch of green cake at the bottom of the cake. It was all evenly raised and cooked. What happened? Thanks for any help. Phyll

[Kitchen Witch]

May I ask what kind of a tin you used? (could have been the tin that did it)

also - what kind of starter was it?

there is a chance your starter was mildew

I hope you didn't eat it!

[Philto]

I used one glass and one metal - both the same green in the cakes

[Kitchen Witch]

your starter could have been mildewed - that's all I can think of with this - it's a new one for me

[Philto]

my grandson(he's 27) and I both ate it yesterday - no problem so far!!! the friend that gave it to me said it was Amish Starter - she made hers with no problem. Is it possible that out of date baking soda or powder might cause it?

[Kitchen Witch]

very possible - if you want a recipe for your own - just let me know - I'll give it to you

[Philto]

Hi Kitchen Witch, I would like that - thank you - Phyllis

[Kitchen Witch]

Amish Friendship Bread and Recipe


Recipe:

Making Amish Friendship Bread is a slow process! From start to finish it takes 10 days!

3 cups white sugar
3 cups all-purpose flour
3 cups milk
2/3 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 cups white sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1-1/4 tsp baking powder
1 tsp vanilla extract
1 (.25 ounce) package active dry yeast
1/4 cup hot water


Day 1. Dissolve the yeast in warm water Next mix together 1cup sugar, 1 cup flour, 1 cup milk. Then add this to the yeast mixture - stir. Cover the bowl and store at room temperature.

Days 2 to 4 - Stir.

Day 5 - Add to the mixture 1 cup of flour, 1 cup of milk, 1 cup of sugar and stir.

Days 6 to 9 - Stir.

Day 10 - Add to the mixture 1 cup milk, 1 cup sugar, 1 cup flour. Stir together. Next pour 1 cup into 4 plastic containers, these are now used as starters for the next time you make Amish Friendship Bread. Give 2 away to friends and keep 2 for yourself.

To complete the recipe combine the remainder of the Amish mix with vegetable oil, eggs, 2 cups of flour, 1 cup of sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, 1-1/4 teaspoons of baking powder, and the teaspoon of vanilla. Mix together. Pour the mixture in 2 greased loaf tins. Bake at 350 degrees F(175 degrees C) for 50-60 minutes. Turn out of baking tins and allow to cool.



Here's another:


FRIENDSHIP BREAD STARTER WITH BREAD AND CAKE RECIPES

2 cups unbleached all-purpose flour
1 package active dry yeast
2 cups warm water
2 cups milk
2 cups unbleached all purpose flour
2 cups sugar

Day 1: In a glass, or ceramic bowl, combine first 3 ingredients thoroughly. Leave on counter uncovered; don't refrigerate.

Days 2, 3, and 4: Stir well with wooden spoon.

Day 5: Stir and add 1 cup milk, 1 cup flour, 1 cup sugar. This is called feeding the starter.

Days 6, 7 and 8: Stir with wooden spoon.

Day 9: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar. Stir well.

Days 10 and 11: Stir well

Day 12: Ladle 1 cup of starter into each of 4 containers, and
refrigerate.

Use 1 to make the bread recipe that follows, keep one for your use
another time and give 2 others to friends. (if your making the cake
you need 2 cups of the starter) Date the jars and every 10 days
remove the starter from the refrigerator, transfer it into a bowl and
feed it the usual 1 cup milk, 1 cup flour, and 1 cup sugar. Leave it
outside the refrigerator, uncovered, for 2 days, then either bake it
or divide it among friends and always save some for yourself.

FRIENDSHIP BREAD

Ingredients:

1 cup starter
3 eggs
2/3 cup oil
3 teaspoons vanilla
2 cups unbleached flour
1 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
2 medium apples, peeled and finely chopped

Grease 2 (9 x 5-inch) loaf pans. In a large mixing bowl, beat
together starter, eggs, vegetable oil, and vanilla. Add dry ingredients
and blend. Fold in nuts and apples and transfer batter to prepared
loaf pans. Bake in a preheated 350 degree oven for 50 minutes and
remove from oven.

Allow bread to cool for 10 minutes then tip out onto rack to finish
cooling completely.

Variation: To make 24 muffins, spoon into greased muffin tins and
bake 25 to 30 minutes.

FRIENDSHIP CAKE


Ingredients:

2/3 cup vegetable oil
1 cup sugar
3 eggs
2 teaspoons vanilla
2 cups friendship starter
1 1/2 to 2 cups unbleached flour
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 baking soda
2 teaspoons baking powder
1/2 teaspoons salt

Combine oil, sugar, eggs, and vanilla beat until light. Add starter
and beat until smooth. Blend dry ingredients together and fold into
starter mixture. Pour into greased Bundt pan and bake in a
preheated 350 degree oven for 40 to 45 minutes.

Variations: Just before baking fold in up to 2 cups chopped nuts,
diced apple, or applesauce or raisins. For a chocolate version
substitute 1/2 cup of cocoa for the cinnamon and nutmeg and add
ingredients such as chocolate chips and nuts.


OR -


How to Make a Friendship Cake Starter

There are many versions of this starter and the resulting bread or cake recipe going around. There is one with fruit, one with nuts, one made with whole wheat flour and raisins and the list goes on and on. Here is one method for starting the starter:

Friendship Cake Starter Recipe

1 package active dry yeast
3 cups warm water (105° to 115°F), divided
2 cups all purpose flour, sifted
2 tablespoons sugar

Starter food (flour, sugar and water)

Dissolve yeast in 1/2 cup warm water, stirring well; let stand 5 minutes or until bubbly.

Combine remaining water, flour and sugar in a medium size, non-metallic bowl; mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80°-85°F) three days, stirring 2-3 times daily.

Place fermented mixture in refrigerator at this point. Stir daily and use within 11 days. Always bring starter to room temperature before using in cake recipe. Allow to set in a warm place for one hour or longer before using. Stir well, then measure amount needed for recipe.

Or on day 10 divide the mixture. Measure two to three cups starter for recipe. Divide remaining starter into one cup portions. Place in plastic or glass containers, loosely cover with plastic wrap. Keep one cup for yourself and give one cup each to friends along with the "Nurturing Your Starter" instructions and cake recipe.

Nurturing Your Starter--Your starter should have a sweet yeasty smell. If at any time you notice signs of spoilage toss the starter and begin again. Do not add milk, cream, or eggs to starter or it may produce harmful bacteria.

Day #1 -- The day your receive your 1 cup of starter, stir the mixture with a wooden spoon, let it sit on a counter, loosely covered with crumpled plastic wrap or wax paper for one day. Do not refrigerate at this point. Use a nonmetallic container.

Day #2, 3, 4 -- Refrigerate, stir the mixture each day, keep loosely covered.

Day #5 -- Transfer starter to a larger glass or ceramic jar or bowl. Add the following "starter food."

1 cup water
1 cup flour
1 cup sugar

Stir to mix, cover loosely and return batter to the refrigerator.
Mixture will expand. Your container should not be more than half full.
Refrigerate the starter at this point.

Day #6, 7, 8, 9 -- Stir only and keep refrigerated, loosely covered.

Day # 10 -- You may need to transfer the batter to an even larger container.

Add more starter food and stir. Allow starter to sit at room temperature for one hour. Remove 3 cup for three friends, and measure 3 cups for the following recipe.

Note: If you keep a cup for yourself, start over, beginning with Day #1.

Fruit and Nuts Friendship Cake

1-1/2 teaspoons baking soda
1 cup sugar
2 cups all purpose flour
2/3 cup vegetable oil
2 teaspoons baking powder
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup chopped apples
3 cups starter
1 cup raisins or chopped nuts
1 egg plus 2 egg whites

Combine dry ingredients in a large bowl, set aside. In another large bowl mix starter, egg and whites, sugar, oil and vanilla. Add flour mixture, apples and raisins or nuts. Pour into a greased and floured tube pan or 9 x 11 loaf pan. Bake at 350°F for 50 to 60 minutes. Cool, dust with powdered sugar. Note: Any combination of fruit and nuts can be used as long as the total equals 2 cups. Try crushed, drained pineapples, dates, pecans, or almonds.


and an oldie but goodie:

Basic Sourdough Starter

1 c. flour
1 c. water
1 T. sugar
4 T. buttermilk

Mix ingredients in a glass container; cover with a towel and let stand in a warm place for a few days until it has begun to ferment. As it begins to sour it will have a consistency of butter. Cover and store in refrigerator. Each time you take out a helping of the starter, you need to replenish it with the same amount of flour and water.


Sourdough Biscuits

1 c. sourdough starter
1 1/4 c. flour
1 T. baking powder
1 t. sugar
1/2 t. baking soda
1/2 t. salt
1/2 t. butter
1/2 c. milk or buttermilk (usually the buttermilk resulting from churning)

Prepare the batter the night before. Mix dry ingredients together in a bowl and cut in butter using forks or pastry blender until the mixture looks grainy. Mix milk into the batter and stir into dry ingredients. Knead the dough until smooth, roll dough out to 1/2" thick and cut with biscuit cutter or upside-down cut or glass. Place on cookie sheet one inch apart and bake at 400 degrees for 15 minutes.

Hope you try one of these.

KW

[Philto]

thank you so much - this will keep me busy for a while!! - Phyllis

[Philto]

Hi Kitchen Witch again - in the Sourdough Biscuits you say "prepare the batter the night before" Am I not just taking a cup of the batter from the starter? Phyllis

[Kitchen Witch]

YES - you are taking it from the starter. And you can prepare the dough a day ahead, knead, place in bowl and cover and refrigerate - next day roll and cut.

[Philto]

Thanks Kitchen Witch - bear with me this is all new to me - Phyllis

[Kitchen Witch]

Anytime! You'll do just fine!!!! I have faith in you!