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.

Active Amish friendship starter will keep for up to three months in the freezer. "You can also pop your starter in the fridge, but you can't forget about it like you can with freezing your starter," Gee says.

Most of our Amish Friendship Bread recipes behave like quick breads. The loaves freeze well when wrapped in freezer wrap, foil, or freezer bags. For coffee cakes, I recommend baking and freezing them in disposable pans that can be wrapped and can go right into the freezer.

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. If you want to see a few Amish Friendship disasters, check out our Facebook album. Slice your Amish Friendship Bread once it's cooled.

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.

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.

The rule in the Friendship Bread Kitchen is: when in doubt, throw it out. To ensure you're never out of starter when one goes bad, consider keeping at least one bag of starter in the freezer.

Starters are usually kept at room temperature for the first 10 days or so to help them grow. Once they've matured, they can be stored in the fridge or freezer and fed every week or two to keep them alive.

This can happen for a variety of reasons ranging from type of flour, not enough eggs/wrong size eggs, not enough liquid or fats and even storage. 'Causes of crumbly fruit cake'.

If the dough is too wet it can create extra steam in the bread and add to the pressure that is already building up in the bread by the gases produced by yeast. This will cause your bread to burst in odd spots and not where you have slashed it. Try reducing the hydration of your bread dough.

Why is my apple cake crumbly? ›

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

The underdeveloped gluten molecules will cause your dough to flop around and tear easily. While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten.