Yield 4 loaves
This recipe is like lyrics for the old Jackson
5 song that goes, “All you gotta do is repeat
after me! A, B, C! It’s easy as one, two, three.
As simple as do, re, mi. A, B, C. One, two,
three.” So then, it’s actually easy to follow the
ABCs and 123s of making Friendship Bread.
▶ A. Combine the yeast, sugar and warm
water in the large mixing bowl of a heavy-
duty mixer, stir and let sit for 5 minutes.
▶ B. Add 4 cups warm water and 4 cups
bread flour to make a sponge.
Let double in size.
▶ C. Now, using the bread hook, stir in the
remaining ingredients, including more
flour — a cup or two at a time.
Once ingredients are mixed and the
consistency isn’t too sticky (keep adding
more flour as needed), put dough on a
floured surface and knead for 10
minutes. Place in a clean, lightly greased
bowl, cover with a kitchen towel and
let double in size. Punch down. Divide
the dough into four 9-by-5-inch loaf pans
(prepare pans by wiping a trace of butter
along the bottom and sides, then dusting
with flour) and let the dough rise for
about an hour.
▶ The 123s of baking Friendship Bread:
Preheat oven to 450 F. Bake the bread
for 15 minutes. Then turn down the oven
to 425 F for another 15 minutes. Done!
The top should be golden brown and
crusty hard. Just to be sure, though,
thump gently on the top to check for a
hollow sound. Cool on a rack.
Helpful Hint: Instead of making 4 loaves,
try making 3 regular loaves and two smaller
ones to give away. That’s Flour Power!
Friendship Bread is meant to be shared!
Elinor Allcott Griffith ’ 71
said her father, art professor
John Allcott Jr., gave away
more than 1,000 loaves
of what became known
around Chapel Hill as
“John’s Friendship Bread.”
2 packets yeast
1 teaspoon sugar
¼ cup warm water
4 cups warm water
4 cups bread flour
1½ cups oatmeal (make ahead and cool)
5 tablespoons melted butter
1 cup brown sugar
5 tablespoons molasses
Pinch of baking soda
1 tablespoon salt
7 to8 cups bread flour