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June 25, 2008

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Joan

Mmmmmm can smell that lovely bread. Thanks for the recipe .

Joan

Mmmmmm can smell that lovely bread. Thanks for the recipe .

Beverly

Didn't you know I'm hungry? Yummo, that looks so good.

Carol Vr

Is there any way to make the bread without already having a starter???

Charlene

Where do I a starter?

Christina

I can smell it from here!!! YUM!

meg

My stomach growled just looking at the photo! There is nothing better than the smell of fresh baked bread :-)

Rachel

How do I get a starter?!?

I've got jars of freshly made homemade jam, and peach butter, just waiting for something like this...

sydneybean

So is the starter the 3/4 cup of sugar , potatoes, etc. or is that what you add to the starter, Sounds good tho. and easy

How do you make the starter.?

Susan Ramey Cleveland

I can almomst smell it. Beautiful loaves.

ceekay

Wow...you are ambitious! Looks beautiful and probably tastes wonderful.

Kayren

Please give the recipe for the starter! Pretty please?!

Jean Eakin

Is there anything better than homemade bread and butter? Hope your bridal photos came out wonderful! How could they not- with such a beautiful bride to be as your daughter. Of course she looks just like her Mother, doesn't she?

Tina

I just talked to Sue that gave me the recipe and starter...the starter is something that has been "passed around" it can't be made..I can share my "starter"...this "starter" is years old..you keep "feeding" it and after 8-10 hours you take out 1 cup make bread or share it...If your close by I'll share mine.

Valery

Yum! So if I make a "starter",then what do I add to it to feed it?-- Love, Valery

Shelley

Your bread looks like a work of art!

Grandma Rosie

Wow, Grand Prairie. That's where I meet and married my first husband. He was my high school sweetheart.

My Shabby Roses

Yummm....that bread looks so good! Nothing like fresh warm bread. Thanks for sharing your recipe.

Farmlady

I,m not a bread baker but I can SMELL this bread. Wonderful! I just may try some. Thanks for the incentive and the recipe.

Carey

Looks yummy, but I too don't have any idea what a starter is. You must tell,pretty please.:) Hope the bridal shoot went well and congratulations to the family, your daughter will be a beautiful bride for sure.

Stephanie

I swear I can smell that here! WOW, that looks so good !!
Have a great day.
Stephanie

Jenny

That sounds and looks delicious. And I love your teacups on the back of your stove:o)

Kat

There's just NOTHING like smelling fresh baking bread. Oh my! I'd love a slice with some butter and a little orang marmelade and a good cup of coffee.

Hugs!
Kat

Dena

Oh what a wonderful way to start a day. There's something joyous about getting up extra early to cook something special for your family :) I can almost smell it!

Hugs,
Dena

Dianntha

It does look so wonderful and oh I am imagining the smell.

Stephanie

I really want to make this bread. How do I get the starter?
Steph

Kayren

Tina ~
I did some research because this looked so yummy, and I haven't had starter since I had to let mine go in 2000 when I made a major move halfway across the country with four children six and under.

So I'm not usually a good googler, or good yahooer, or good searcher, but I found a recipe that appears almost identical to yours, and it includes how to make the starter in the first place. Here's the link for everyone if you want to pass it on:
http://homecooking.about.com/od/breadrecipes/r/blbread14.htm
I'm going to give it a go. And then I can post yummy pictures too. Of course I'm moving across halfway across the country in a month or so again...

~ Kayren @ Everything's Coming Up Daisies

Autumn

Hi! I have just started making bread from my Grandmother's Starter....almost same recipe!! :) Was wondering if yours was very very lumpy when you added all the ingredients together?? I cannot ask Grandmother and have no idea if I am doing this correctly. Thanks so much! Autumn

Rita May

starter recipe:
1 pkg yeast
1 C warm water
3/4 C sugar
3 T instant potato flakes

let stand all day or overnight before refrigerating for 3-5 days before making bread. take out and feed with feed mixture then let starter stand at room temperature all day or night (8-10 hrs). take out one cup to make bread. return the rest to the refrigerator, feed again after 3-5 days. if not making bread after feeding, give away or throw away one cup. it must be feed every 3-5 days

Rita May

I just fed my starter. Can't wait to make the bread. Hope it turns out as pretty as yours. Checked back here to look at your recipe again.
I check in with you every day. Sometimes go through your entire site again. I've gathered favorites from FLICKR to play a full screen slideshow.

Love'
Rita

Sallie, CA.

I'm anxious to bake that wonderful bread! My husband remembers when he was a boy , his neighbor would bake this sweet bread. He just loved it! Could you tell me how to make the 'starter'?

DINA

is this the starter recipe or is this how you feed the starter ? Does this recipes have yeast ?

3/4 cups sugar

3 tablespoons instant potatoes (Hungry Jack)

1 cup warm water

Susan In Kentucky

Friendship Bread Sourdough Starter

1/2 tsp. active dry yeast
1 oz. warm water
1 Tbsp. sugar
1 Tbsp. vinegar
1/2 tsp. salt
1 cup flour
1 cup milk

Dissolve yeast in warm water. Place all ingredients into a large bowl and stir until mixture is creamy. This can be a covered bowl or a gallon size zipper bag. You can cover your bowl with plastic wrap or with a tea towel like I did. If you are using a zipper bag you will mush the ingredients around instead of stirring. Also, if the bag gets air in it, please let the air out or it will eventually pop. Let the mixture stand in a warm place to ferment for 2 days. It will bubble and have a SOUR SMELL(its supposed to). After the second day, you start your Friendship Bread. You should have 1 cup of starter. Do not refrigerate this starter. Keeping it in the fridge will slow down the growth of yeast and you will not get the desired results from this starter. However, if you need to take a break from the starter (i.e. your going on vacation) you can freeze the starter. Thaw and start over where you left off.
DO NOT USE A METAL BOWL OR SPOON

Take your 1 cup of starter: Day 1, 2, 3, and 4 – stir each day.


Day 5, add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well.

Day 6,7,8, and 9 – stir each day. On day 10 add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir...Reserve 1 cup of mixture...This will be your starter that you keep going. Tomorrow you will begin this process over.

(extra tip)

Sourdough will not spoil due to its highly acid pH, and because of its acid pH, it doesn't require refrigeration.
Just remember to feed the little critter about once a week if you are not using it.
To speed things up on baking day, you can feed the culture the day before and it will have little "yeasties" growing
like mad at the time of use.

All of the above I found/have in my cookbook collections...My starter is over 3 yrs old and I love it(better taste) after its a few months old or older...I do alter the sugar depending on the next planned recipe substituting a bit of molasses or honey or maple syrup...all have been really good
Happy Baking

sarah

thank you very very much... i have been looking for the recipe for years. i made it yesterday and it was greattt amazing and i found the ingrediants for the starter in different website
Starter Ingredients:
3 tsp active dry yeast
1/2 c warm water to dissolve yeast: (105 to 110 degrees - some recipes omit this 1/2 cup )
1 c warm water (some recipes call for more than 1 cup)
2/3 c sugar to 3/4 cup sugar (amount seems to vary in various recipes)
3 Tbs instant potato flakes (other recipes call for more)
Dissolve yeast in 1/2 cup warm water, then add with 1 cup warm water, sugar and potato flakes.
Note: remember it is the sugar and potatoes flakes which feed the yeast

viagra online

I don't know if that makes a contribution to its flavor but it was a wonderful bread for thick slices if you can wait a couple of days after starting the dough.

Luice Reed

Years ago I made this bread with a starter from a friend in Burleson, TX. She made the bread for our church communion. I lost contact with the friend when I moved and I lost the starter, too. Then I found a recipe for the starter....Stir 1 cup hot water(130 degrees) with 3/4 cup sugar,1 pkg active dry yeast, and 3 tbsp instant potato flakes. Let sit all day then refrigerate. In three days you can take it out, feed it and make bread. So you CAN make your own starter and share with friends and start your own chain of friendship. Also, you can freeze this if you go out of town but you must go through about 3 feeding cycles before you bake the bread. This bread makes the BEST toast in the world. My favorite thing is to sprinkle a layer of cinnamon on the dough right before rolling it up to the loaf to rise. (hint: use cinnamon from Viet Nam or that area which is the best cinnamon of all)

heather hall

please send me the starter recipe.

mulberry bags

So fun article is! I know more from it.

Search Engine Optimization Alaska

Great recipe, highly recommended,I used a baking stone so the cooking time was a bit less than the recipe's, Im so happy with the results!

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