TRIPLE CHOCOLATE AMISH FRIENDSHIP BREAD: National Friendship Day!

Today is National Friendship Day, so in honor of the holiday, I think a loaf of Triple Chocolate Friendship Bread is in order. Although this seems like a quick bread, it uses a yeast starter, so you'll need Amish Friendship Bread Starter. See recipe below. The Triple Chocolate Friendship Bread recipe is from Carroll Pellegrinelli at About.com and appeared in 2010. I like that it adds cocoa and cinnamon and dark chocolate chips to a 'normal' Chocolate Friendship Bread. You'll love it!

If you don't already have an Amish Friendship Bread Starter, the recipe below will make enough for three. Then you'll be able to divide the starter and give to two friends and have some for yourself. And, isn't that what friendship is all about? Yes, it takes a lot of time since the starter needs to ferment, but it's fun. It's also a great project with kids!

Tip: Do not use any metal bowls or utensils with the starter.

TRIPLE CHOCOLATE AMISH FRIENDSHIP BREAD 

Ingredients
2 cups flour 
1-1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
1 Tbsp DARK cocoa 
2 tsp cinnamon 
1 cup sugar 
1 (5 ounce) instant Chocolate pudding mix 
1 portion (approximately 1 cup) Friendship Bread Starter 
1 cup vegetable oil 
1/2 cup whole milk 
3 eggs 
1 cup chocolate chips (or dark chocolate, chopped) 
Turbinado sugar, optional

Preparation 

Preheat  oven to 325 degrees F.  

Grease and flour two 8x4-inch loaf pans. Optional, sprinkle entire pans with turbinado sugar after greasing and flouring.  (yummy)

Combine first set of ingredients in large bowl with wire whisk. 

In medium bowl, combine second set of ingredients. Mix well. 

To dry ingredients, add wet ingredients. Mix until just combined. Fold in chocolate chips (or the chopped chocolate chunks). 

Carefully, divide batter between the prepared pans. 

Optionally, sprinkle tops of batter with more turbinado sugar. 

Bake for 1 hour 15 minutes or until done.

***

AMISH FRIENDSHIP BREAD STARTER (from AllRecipes.com)

Original recipe makes 4 cups of starter

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided 3 cups milk

Directions
In small bowl, dissolve yeast in water. Let stand 10 minutes.
In 2 quart container glass, plastic or ceramic container (never metal!--and no metal spoons), 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.
On days 2 through 4; stir starter with a spoon.
Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Remove 1 cup to make your Triple Chocolate Amish Friendship Bread, give 2 cups (either in a small crock or Ziploc Bag!) to friends along with this recipe, and the Triple Chocolate Amish Bread recipe.
Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
If you used a ziploc bag, your friends can either keep it in the bag and 'perform' all the rituals or they can put it in a small crock or other non-metal container.

CHOCOLATE SOURDOUGH CAKE: National Sourdough Day!

I used to bake a lot of bread, and I have my own starter in the refrigerator. Some of the bread companies in the San Francisco Bay Area have sourdough starter that goes back well over a hundred and fifty years. There was a time when these bakeries kept their sourdough starter under lock and key. I imagine they still might be doing that. For more information on that, I recommend reading Julie Smith's Sourdough Wars. This mystery might be fiction, but there's some real history behind it. I've had my starter for about 30 years or more. Every baker should have sourdough starter in the fridge!

To learn about a good starter, go to www.sourdoughhome.com. Lots of great information on techniques, maintaining a starter, using a starter, storing a starter and even reviving a starter. Sourdough starter is a living thing, and it needs care. Many people name their starter, as it's a part of the family.

One thing's for sure, it's easier and better to begin with a good starter. Since I'm posting a recipe from King Arthur Flour today, let me suggest you purchase your starter from them. You have two options from King Arthur Flour: Classic Fresh Sourdough Starter or French Sourdough Starter.  The second is expensive, but might be easier for the novice who doesn't want to take care of a live starter culture. Always good to have an option. And, of course, you can always ask a friend. During the lockdown many people began baking sourdough bread, and they probably have some starter to share.

A few years ago I posted a recipe for Chocolate Cherry Sourdough Bread. It's wonderful, but if it's too much fuss for you, Zingermann's makes a great Chocolate Sourdough Bread that's available via mail order.

But since today is National Sourdough Day, I thought I'd repost King Arthur Flour's Chocolate Sourdough Cake recipe. It's virtually foolproof. Just make sure you feed your starter the night before.. don't just pull it out of the fridge. It won't work that way! And, don't worry, this cake isn't too tangy.. it's just right!

CHOCOLATE SOURDOUGH CAKE

• 1 cup "fed" sourdough starter
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

Combine "fed" starter, milk, and flour in large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
In separate bowl, beat together sugar, oil, vanilla, salt, baking soda, cocoa, and espresso powder. Mixture will be grainy.
Add eggs one at a time, beating well after each addition.
Gently combine chocolate mixture with starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but batter will smooth out as you continue to beat gently.
Pour batter into the prepared pan.
Bake cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and cake tester inserted into the center comes out clean.
Remove cake from oven, and set it on rack to cool while you make the icing. OPTIONAL FOR ME... I'M NOT SURE IT NEEDS IT.. IT'S SUCH A GOOD CAKE BY ITSELF.
Sift confectioners' sugar into large mixing bowl, and set aside.
In small saucepan set over medium heat, melt butter, and add buttermilk or yogurt. Dissolve espresso powder in hot water, add to pan, and bring mixture just to a boil.
Immediately pour simmering liquid over confectioners' sugar in the bowl, and beat till smooth.
Pour warm frosting over cake. If you wait too long and frosting stiffens up, spread it over the cake.
Combine chocolate chips, milk, and corn syrup in microwave-safe cup. Microwave until chips soften, then stir till smooth.
Drizzle/drip chocolate over icing. You can do this while the icing is still warm, or wait till it's cooled.

CHOCOLATE SOURDOUGH CAKE: National Sourdough Day

I used to bake a lot of bread, so I still have my own starter in the refrigerator. Some of the bread companies in the San Francisco Bay Area have sourdough starter that goes back well over a hundred and fifty years. There was a time when these bakeries kept their sourdough starter under lock and key. I imagine they still might be doing that. Read Julie Smith's Sourdough Wars. This mystery might be fiction, but there's some real history behind it. I've had my starter for about 35 years or more. Every baker should have sourdough starter in the fridge!

To learn about a good starter, go to www.sourdoughhome.com. Lots of great information on techniques, maintaining a starter, using a starter, storing a starter and even reviving a starter. Sourdough starter is a living thing, and it needs care.

One thing's for sure, it's easier and better to have a good starter. Since I'm posting a recipe from King Arthur Flour today, let me suggest you purchase your starter from them. You have two options from King Arthur Flour: Classic Fresh Sourdough Starter or French Sourdough Starter. The second is expensive, but might be easier for the novice who doesn't want to take care of a live starter culture. Always good to have an option.

A few years ago I posted a recipe for Chocolate Cherry Sourdough Bread. It's wonderful, but if it's too much fuss for you, Zingermann's makes a great Chocolate Sourdough Bread that's available via mail order.

But since today is National Sourdough Day, I thought I'd repost King Arthur Flour's Chocolate Sourdough Cake recipe. It's virtually foolproof. Just make sure you feed your starter the night before.. don't just pull it out of the fridge. It won't work that way! And, don't worry, this cake isn't tangy.. it's just right!

CHOCOLATE SOURDOUGH CAKE

• 1 cup "fed" sourdough starter
• 1 cup milk (whole milk or 2% preferred) or evaporated milk
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened baking cocoa (not Dutch process)
• 1 teaspoon espresso powder, optional
• 2 large eggs

Icing

• 6 cups confectioners' sugar
• 3/4 cup butter
• 1/2 cup plain yogurt or buttermilk
• 1 tablespoon + 1 1/2 teaspoons espresso powder
• 1 tablespoon hot water

Drizzle

• 1/3 cup semisweet chocolate chips
• 1 tablespoon milk
• 1 tablespoon corn syrup

Directions

Combine "fed" starter, milk, and flour in large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
Preheat oven to 350°F. Lightly grease a 9" x 13" pan.
In separate bowl, beat together sugar, oil, vanilla, salt, baking soda, cocoa, and espresso powder. Mixture will be grainy.
Add eggs one at a time, beating well after each addition.
Gently combine chocolate mixture with starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but batter will smooth out as you continue to beat gently.
Pour batter into the prepared pan.
Bake cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and cake tester inserted into the center comes out clean.
Remove cake from oven, and set it on rack to cool while you make the icing. OPTIONAL FOR ME... I'M NOT SURE IT NEEDS IT.. IT'S SUCH A GOOD CAKE BY ITSELF.
Sift confectioners' sugar into large mixing bowl, and set aside.
In small saucepan set over medium heat, melt butter, and add buttermilk or yogurt. Dissolve espresso powder in hot water, add to pan, and bring mixture just to a boil.
Immediately pour simmering liquid over confectioners' sugar in the bowl, and beat till smooth.
Pour warm frosting over cake. If you wait too long and frosting stiffens up, spread it over the cake.
Combine chocolate chips, milk, and corn syrup in microwave-safe cup. Microwave until chips soften, then stir till smooth.
Drizzle/drip chocolate over icing. You can do this while the icing is still warm, or wait till it's cooled.