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Recipes . . . By Tory Tedder Friendship Bread, requires starter mix In


honor of Father's Day, last year I shared my dad's famous Pork-n-Bean Sandwiches. T is year I


intended to ask him for grilling tips (he is a master griller). However, when my fi ancé and I went to visit him in May, he had just baked some bread—Friendship Bread. I love this stuff and, coincidentally, a member had sent in the recipe for the starter recently. Now is the perfect time to share her recipe and honor my dad for Father's Day. Judy Shed, of Tuttle, sent in a copy of a "Dear


Melba" article from a newspaper with a note, "Have not seen this recipe in a long time. T ought maybe the readers would like a copy." Yes, Judy, I think you're right. After letting my last


starter mix go several years ago, I've often wondered how to start one myself. T ank you. If you follow the steps below, you will be baking two


loaves of bread every 10 days. T ey make great gifts and freeze well.


Friendship Bread Starter 1 c. milk


1 c. all-purpose fl our 1 c. sugar


On the fi rst day, mix fl our, sugar, and milk in a deep,


glass bowl and cover with a paper towel or cloth. Stir daily for four days. Do not refrigerate. On the fi fth day, add 1 cup sugar, 1 cup fl our, and 1


cup milk. Stir well. Stir each day for four days. On the 10th day, add 1 cup sugar, 1 cup fl our, 1 cup


milk, and stir until smooth. T is is the starter. Remove 3 cups of the starter and put 1 cup in each of


three containers (gallon freezer bags are best) to give to friends (along with instructions and a recipe) or freeze for use later. Use the amount that's left to bake the bread.


Note: I recently saw a recipe adding 1 package active dry yeast and 1/4 cup warm water to the above and requiring the milk be warm when added.


6 June 2013


Day 1: Do nothing. Day 2–5: Mush the bag. Day 6: Add 1 c. fl our, 1 c. sugar, and 1 c. milk. Mush the bag.


Day 7–9: Mush the bag. Day 10: Pour entire bag into a glass mixing bowl. Add 1 1/2 cups milk, 1 1/2 cups sugar, and 1 1/2 cups fl our. Measure out 1 cup into four separate gallon-sized storage bags. Once again, give away the three bags with a recipe and bake bread with what's left.


Ingredients: 3 eggs 1/2 c. milk 1 c. oil 1/2 tsp. vanilla 1 c. sugar 2 c. fl our


2 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 tsp. baking powder 1 lrg. (or 2 sm.) box(es) of instant vanilla pudding


*You can use 1/2 cup applesauce and 1/2 cup oil instead of 1 cup oil.


Directions: Grease two loaf pans or six mini loaf pans (glass is


best). Mix an additional 1/3 cup of sugar with 1 1/2 tsp. cinnamon. Dust greased pans with 1/2 the mixture. Pour the batter into pans. Sprinkle the rest of the mixture on top. Bake one hour to one hour and 15 minutes (only 55 minutes if using dark non-stick pan). Cool until bread loosens from pan. Other options: use regular pudding or diff erent


fl avors. Add nuts, chocolate chips, raisins, apples, cherries, or blueberries—experiment and try diff erent combinations. As always, you can share your favorite recipes with us


by mailing them to: Recipes to Live By PO Box 1208 Norman OK 73070-1208


or e-mail them to OECNews@okcoop.org and type Recipes to Live By in the subject line.


► Correction to May's Delight Salad recipe. Instead of 1/4 c. green onion, chopped, the recipe should read 1/4 c. green pepper, chopped.


to live by


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