Passed from generation to generation with many variations in existence today, this Amish friendship bread is a traditional sweet sourdough. Also known simply as ‘Friendship Bread’ or ‘Herman,’ this yeast starter batter is made, grown and then given around to family and friends. While the origination of this sweet sourdough bread remains unclear, Amish culture utilized these baked wonders to feed large families. Passing around recipes and baked goods among family and friends was part of daily life, as was the efficiency of living off natural garden food for healthy, organic living. This recipe continues the tradition of baking breads and cakes from scratch.

Herman Starter

2 cups all-purpose flour

3 tablespoons sugar

1 package active dry yeast

1 teaspoon salt

2 cups warm water

In a large bowl, mix flour, sugar, yeast and salt. Gradually stir in water. Beat or whisk until smooth. Cover with damp towel and let set in a warm, 80 to 85 F draft-free place. Stir two to three times a day for about three days, or until starter is bubbly and produces a yeasty aroma. Transfer to large bowl, jar or plastic container. Cover partially and refrigerate. Makes about 1½ to 2 cups of starter, depending on thickness. Starter can be creamy or thick like dough due to room conditions, age of Herman and other variables.

Care & Feeding: The starter should be used within 14 days and replenished or fed immediately after each use. To feed starter, stir or whisk in 1 cup of all-purpose flour, 1 cup of milk and ½ to 1 cup of sugar. Mixture does not need to be completely smooth. Wait at least 24 hours before using again. If not using the starter within 14 days , cover tight and freeze. Thaw and let bubbles form again — which may take several hours — before using again.

Day 1: Do nothing with the starter.

Days 2-5: Stir with a wooden spoon.

Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir with a wooden spoon.

Days 7-9: Stir with a wooden spoon.

Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out three cups and place each cup into three separate plastic containers or resealable plastic bags. Give one cup and a copy of this recipe to three friends.

Use the remaining batter within four days or continue feeding the starter every three days, stirring and releasing yeast gas every day and splitting the batter accordingly on the 10th day to share with friends.  

Herman Coffee Cake

1 cup all-purpose flour

½ cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup “Herman Starter”

1/3 cup oil

1 egg

½ cup raisins, optional.

¼ cup chopped nuts, optional.

Preheat oven to 350 F. Lightly grease an 8 or 9-inch square baking pan. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add Herman starter, oil and egg. Mix until smooth. Stir in raisins and nuts. Pour mixture into pan, or pans. Bake 30 to 35 minutes or until lightly browned and inserted toothpick comes out clean. Cool slightly in pan on rack.

*Note: Double the recipe and bake in 9X13-inch baking pan for 40 to 45 minutes.

Topping: In small bowl, mix ½ cup brown sugar, 1½ teaspoons of all-purpose flour, 1½ teaspoons cinnamon and 1½ teaspoons granulated sugar. Cut in 2 tablespoons butter until mixture is crumbly and sprinkle over top of coffee cake.