Ben's Sugar Shack because this is what my bread looks like warm. I hope Ben won't mind! I won first place in the "quick breads with nuts" category at the Minnesota State fair in 2010. 2010 was the fifth year I entered the bread. Finally all the planets aligned and it was my time to win. Amish quick bread starter was being passed around a lot in the 1980s and 1990s, but it seems to have fallen out of fashion. My coworker Diane gave the first one cup of starter to me along with instructions and a recipe back in the mid-1990s. I have not had to make the starter from scratch and it is 16 years and going strong! I'm fairly sure I may have only a microscopic amount of the original starter in mine. This Amish starter is virtually indestructible! I also remember thinking "oh my gosh, I'm going to have 4 cups of this starter and I have to make it all or give some away." I learned over the years, after no one wanted any more, that you can freeze it in 1 cup portions! It lasts at least 6 months in a freezer bag!!! What people don't realize is you can take a 1 cup portion from the freezer, defrost it overnight on the counter, and make breads from it without waiting 10 days! I've got some "cooking" on the counter right now. See all the bubbles? They are noisy and the fragrance is sweet and yeasty.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45
1 cup white sugar
Day 1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a large plastic or glass mixing bowl combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.