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Tribune readers invited to share favorite recipes
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Cinnamon Friendship Bread


1. Preheat over to 350 degrees.

2. In a large bowl combine 1 cup of starter with:

3 eggs

1 cup oil

1/2 cup milk

1 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

1-2 boxes instant pudding (any flavor)

1 cup of raisins, if desired

1 cup chopped nuts, if desired

3. Grease two large loaf pans. In a bowl mix an additional 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Dust the pans with this mixture.

4. Pour the batter into the pans and sprinkle the remaining cinnamon-sugar mixture on top. Bake for one hour or until a toothpick inserted in the center of the loaf comes out clean.

Friendship Bread Starter


1 (0.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees Fahrenheit)

1 cup all-purpose flour

1 cup sugar

1 cup milk


In a small, non-metal bowl, dissolve yeast in warm water. Let stand 10 minutes. In a two-quart non-metal bowl, combine flour or sugar, mixing thoroughly with a wooden spoon or other non-metal utensil. Slowly stir in mix and dissolved yeast mixture. Cover with a kitchen towel and let it stand at room temperature until bubbly. Then place it in a zipper bag. Store it at room temperature. Do not refrigerate. This is Day 1 of the 10-day cycle.


We found several Friendship Bread recipes on the Internet. In one version, the flour, sugar and milk in the starter mix are each 3 1/2 cups. The cinnamon bread recipe was adapted from one by Darien Gee, author of "Friendship Bread: A Novel" (Ballantine Books). She is also founder of the Friendship Bread Kitchen:


Friendship Bread is a baking tradition that works best when shared — an edible chain letter of sorts. Someone prepares a cup of Friendship Bread Starter, places it a one-gallon resealable "zipper" bag and delivers it to a neighbor. If the neighbor follows the instructions, in 10 days he or she will have four cups of batter — one to bake and three to give away.

In the spirt of Friendship Bread, the Great Bend Tribune is asking readers to share their favorite recipes. Mail them to Great Bend Tribune, attention: Susan Thacker; P.O. Box 228, Great Bend, KS 67530, or e-mail Be sure to include your name, where you’re from and a telephone number or e-mail address so we can contact you.

For those who love delicious bread but hate chain letters, there is no curse for breaking this chain. A bag of starter is ready to bake after the first day. But if you’re lucky enough to receive a bag of Friendship Bread Starter and want to bake your bread and share it too, here’s what to do with it:

Day 1

Set the bag on a counter and do nothing. Over time, if the bag fills with air, let the air out.


Days 2-5

Mash the bag once a day to stir the mixture.


Day 6

Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to the bag. Mash the bag, mixing ingredients thoroughly.


Days 7-9

Mash the bag once each day.


Day 10

Add 1½ cups of flour, 1½ cups of sugar and 1½ cups of milk and mix thoroughly. This is the next starter. Measure 1 cup portions, place into plastic zipper bags and seal. There should be at least four bags. Each can be used, frozen or given to a friend with a copy of the procedure, and the recipe for making bread. (This is now Day 1 for the new starter mix. Tell the person who receives the batter what "day" it is on.)

The starter can be used in a number of bread recipes. We’ve included one for cinnamon raisin bread (or cinnamon bread if you leave out the raisins). The recipe for the starter is also included.