Lemon Vanilla-bean Spiced Sweet Friendship Bread ...and Starter...and some Love.

When I was on the  Radio Show with Jan' D'Atri there was time to chat between live sessions and we got talking about sourdough starters and Amish Friendship bread.   I had read earlier in the week what she had written on her website about her dear brother Johnny's Sweet Friendship Bread (including how to make a starter). He had passed away at a very young age and left behind some beautiful kiddos. I bawled my ever-lovin'-eyeballs out reading about it. Mind you, that is the moment that Ace came walking by and saw me blubbering at my computer.  I promised him it wasn't a female hormone disorder (yaa riiiight)...I think it was probably because I have my own dear brother Johnny who I love dearly. That fact combined with female hormones and a complete lack of chocolate turned me into a blubbering idiot...in a good way.  I couldn't imagine a better tribute to a family member than to make a starter that you share with friends...especially friends who love to bake.  Jan came to see me at work a day or two later. Aside from the absolute thrill of having a Phoenix cooking and television legend come visit me (and invite me back on her show often)...she brought me this jar of Johnny's sweet friendship bread starter that she's loved and had taken care of since Johnny's death six years ago. 

When I read the words of Momma Livia I lost it..."The bread that is meant for you, no one can ever take away." You all know how I feel about bread and the Bread of Life. It just touched my soul to have it expressed so simply.  

When I actually made the bread, I was in heaven. It is a light, creamy, tender, moist, vanilla bean loaf completely enshrouded in this caramelized buttery spiced-sugar crust that just melts in your mouth. Seriously. Look at that crust. It is ridiculous. It is a miracle. It is...evil. Yup. I'm saying it. Evil. Add to that the fact that I turned the original recipe into a lemon version by adding fresh lemon zest and some Crushed Meyer lemon olive oil. I topped this  with a gentle kiss of lemon juice for tartness mixed with a hint of Rose Water drizzled over the warm loaf after baking. It is subtle. It is sweet and fresh...and amazing.

That being said...here's the details on Amish Friendship bread starter.

Obtain a starter or make your own using the directions in the post on Johnny's Sweet Friendship Bread. I was just giddy to get some. I know some people who, if they know you have friendship bread starter, will run away from you at church...but I'm not that friend. I'm a real friend. The directions are pretty clear about how many days to feed it and how much to stir it...and I wish you could just smell it...

 The stir happens more than the feeding so don't worry...it has been a fun project but hasn't taken over my life. 

 My favorite new tool for the starter is the bamboo Spatuloon that is great for being bacteria free and stirring starter. I'm a big fan!

Bakeresse' Lemon Vanilla Bean Spiced Friendship Bread

Adapted from Johnny's Sweet Friendship Bread

Bread:
1 cup friendship bread starter

 1/2 cup Crushed Meyer lemon olive oil

1/2 cup melted butter
1 cup sugar
½ cup milk
½ teaspoon baking soda
1 ½ teaspoons baking powder
2 cups all purpose flour
3 egg
½ teaspoon salt
1 teaspoon Natural Madagascar Vanilla Bean Paste
1 box instant vanilla pudding (or one batch of my homemade instant pudding mix)

Zest of one lemon, micro-fine

Coating:

3 tablespoons sugar (mixed together with cinnamon for coating pan and topping)
1 tablespoon  Chef Tess Wise Woman of the East Blend here
1/2 cup butter, at room temperature (for coating pans)

After baking drizzle:

1 tsp Rose Water (optional)

1T lemon juice

Friendship Bread Directions:

 Mix together all ingredients except butter and sugar/cinnamon mixture for topping. Make sure your lemon zest is very fine grated.

The genius coating is achieved very simply. Combine the 3T sugar and 1T Wise Woman of the East Blend. The genius of this blend, aside from the fact that I love it as a pastry chef, is that it is a one bottle grab. Saigon cinnamon, spices, citrus, rose-petal and lavender. 

Grease two 8 inch bread loaf pans generously with butter and dust with sugar and spice. 

 Pour batter into loaves and coat with butter and remaining sugar and cinnamon.

 I lightly score the top of the loaf with a knife so that when it bakes it has a nice middle-of-the-road break. 

Bake at 325 for 60-70 minutes or until golden brown.

Remove from pan immediately and lightly drizzle the top of the warm loaf with the lemon juice/rosewater combination. Allow to cool and slice.

There you go my darlings. Some beautiful sweet starter...and a lot of love. For more details on other sourdoughs, see my posts on Sourdough.


Always My Very Best,
Your Friend Chef Tess

Dazzling Radio Show Highlights, Cookbook Release Information, and dowloadable MP3

Being welcomed into the Fox News Radio station on our local 550 KFYI on Saturday was a tremendous honor and a ton of fun. I was beyond thrilled to be in the presence of the warm and delightful Jan D'Atri as well as her Momma, Livia...even if all I really did was boil water! Waawhoo!

 There's more information on Jan on her website: Jan D'Atri.com.  

Here is the radio show:

01-12-13 4PM
· Click Here to Download MP3
Jan and Momma continue with chef Tess from Honeyvillegrain.com
01-12-13 3PM
· Click Here to Download MP3
Jan and Momma invite Chef Tess from Honeyville into the studio and talk to Chef Jimmy and Jan's niece Gina.

I sent Jan and Momma home with a copy of the new cookbook as well as a few fun things like theBaked Ziti in a jar (see the youtube video below for more details).  I loved how much we laughed on-air and how easy it was to talk about the new book with her. Many have asked when it will be released for online purchasing. Here's the official word...

The Gourmet Food Storage Handbook 

will be available online at Honeyvillegrain.com 

starting Thursday Jan 17th. 

 It has 18 main course meal in a jar recipes and 7 breakfast recipes as well as appetizer, breakfasts, beans, breads, gluten-free baking and all kinds of delicious desserts!

By the end of the show, we both decided that we couldn't let the fun end! Jan has been gracious enough to invite me back on the show in the near future! I'll keep you posted on that event!

At any rate, we're moving onward an upward. I expect you'll see me mention Jan a lot more here on the blog. We're kindred spirits indeed!

Always My Very Best,
Your Friend Chef Tess