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Gordon[_3_]

Will > wrote in news:3c072259-346f-4253-9038-
:

> I suppose you could consider Amish Friendship bread a specific variant
> of a levain bread, but the info that I read when I googled it was not
> very appealing. The idea of dragging a sponge-starter along for days
> and days and then adding a bunch of "stuff" (butter, sugar, fruit,
> baking soda, gelatin???) to it before baking... had a Duncan Hines (or
> maybe Stephen King) feel. What is the gluten is like after the flour's
> been wet for a week?

I'm not sure what the gluten is like. The batter that gets made
up is more of a pour batter, not a dough. The bread is actualy
a quick bread, More like muffins or pound cake.
I've not seen a recipie that calls for gelatin. I just stick
with the basics: Flour, Suger, Baking soda and powder, oil
milk, and eggs. The fruit and nuts are optional and can be
varied. I once made a loaf with mini chocolate chips and nuts.
THe kids loved it. I did too.