On Sundays I like to do big cooking and baking projects. A big pot of soup to put in individual containers and freeze, perhaps. Sometimes I’ll decide to do something on a whim, like make French bread rolls. Four hours later I’m cursing myself out for taking on such a laborious and time-consuming project.

This past Sunday, the bread starter my friend Darlene gave me was finally ready to use. As I had two starters, I decided to make two loaves of raisin bread and two loaves of banana bread. (For Amish Friendship Bread Starter recipe click here.)

Although they took 45 minutes to bake, the dough was easy as it’s essentially a batter bread. They came out moist, tender, and flavorful. I’ve never liked raisin bread and I loved my raisin bread. Michael liked the bread so much he could barely speak. As I baked them in round cake pans, I cut each loaf into 12 wedges. A few went into bowls on the counter, the rest were individually wrapped in waxed paper and placed in containers in the freezer.

This is a project I’ll probably repeat every four to six weeks. The next time I’ll slice the loaf into slices so I can make French toast.

Sweet Amish Friendship Bread
2 cups Amish Friendship Bread starter
3 eggs
1 cup oil (or 1/2 cup oil and 1/2 cup unsweetened apple sauce)
1/2 cup milk
3/4 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 large box vanilla instant pudding (or banana pudding)
optional: 1 cup each or a mix of raisins, nuts, dates, chocolate chips, chopped fruit, coconut

Grease two 9-inch round cake pans. Pour the batter evenly into the two pans. Bake for approximately 45 minutes or until golden brown. Remove from pans and cook on wire racks.

Cut into slices or wedges. Serve immediately or wrap in waxed paper, place in an airtight container and freeze for up to six weeks.