Amish Apple Bread Recipe (2024)

FAQs

Why does my apple bread fall apart? ›

Too much moisture is the most likely reason your apple bread is falling apart. If the apples are producing too much moisture, you will have to compensate by reducing the milk in the recipe by 1-2 tablespoons. One of the other reasons is not baking the bread as soon as the batter is ready.

Since it involves sugar and milk, Amish friendship starter has a sweeter taste than standard sourdough starter, and it does require commercial yeast to take off, but its principle is still the same — share what you have with others.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Keep the oven door closed while your Amish Friendship Bread is baking. You may be tempted to peek, but sudden temperature drops can result in the bread collapsing in the middle.

The original instructions for Amish Friendship Bread states that you should not use metal bowls or utensils. The original reason was because there's a chemical reaction that occurs between the fermenting starter and metal.

Can You Freeze Amish Friendship Bread? You can freeze both the starter and the baked the bread. If you freeze the starter, it will last for years in the freezer. Stick it in the freezer and write the date on the bag.

You can mix two different sourdough starters together.

The longer the dough rises, the more active the yeast becomes. If it goes too far, the gluten relaxes too much, and the bread will collapse or go flat while it bakes. By restricting it, you produce better bread with a more reliable crumb. Poke your finger into the dough to check if it has sufficiently risen.

If the dough was too dry it can form a crust too early before it's had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it's a good thing to try and use steam.

Why is my homemade bread falling? ›

Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.