If your kitchen is craving a cozy, chocolatey project, this Amish Friendship Chocolate Bread is a sweet way to gather warmth and tradition around your table. Whether you’ve received a starter from a friend or want to build your own, this bread blends soft crumb, deep cocoa, and a hint of tang from its natural fermentation, turning a humble loaf into a dessert you’ll crave. This article will walk you through the story, the differences from sourdough, handling tips, and why it’s worth sharing, ensuring you feel confident and excited to bake your first (or next) batch of Amish Friendship Chocolate Bread.
Table of Contents
Amish Friendship Chocolate Bread recipe
Description
Amish Friendship Chocolate Bread is a moist, chocolatey dessert loaf made with a bubbling starter, perfect for sharing and enjoying.
Ingredients
1 cup Amish Friendship Bread starter
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup cocoa powder
1.5 cups all-purpose flour
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Instructions
1. Preheat oven to 325°F (163°C). Grease a loaf pan.
2. In a bowl, combine starter, oil, sugar, eggs, milk, and vanilla.
3. In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients, mix until combined.
5. Fold in chocolate chips.
6. Pour batter into prepared loaf pan.
7. Bake for 55-60 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Add chopped nuts if desired for texture.
Sprinkle coarse sugar on top before baking for extra crunch.
Bread stays moist for up to 5 days wrapped at room temperature.
The Story & Intro
Warm Memories with Amish Friendship Chocolate Bread
Hi, I’m Emily Truett. If you wandered into my kitchen in West Lafayette, you’d likely catch the scent of Amish Friendship Chocolate Bread rising in the oven. This recipe, with its pillowy crumb and cocoa notes, was one of the first shared with me by a neighbor when I moved here, tucked in with a bag of bubbly starter and a handwritten note. I was hooked immediately, captivated by the idea that you could pass along something living, turning flour and water into a loaf that feels like a hug.
My kitchen has always been a place where tradition and fresh curiosity meet, and baking this bread embodies that. It isn’t just a dessert; it’s a ritual, a way to slow down and let the fermentation take its time, reminding us that good things grow slowly. This Amish Friendship Chocolate Bread isn’t overly sweet; it’s moist, tender, and layered with warm chocolate flavor, making it the perfect dessert to enjoy with coffee, as a holiday gift, or to share with neighbors, just as it was shared with me.
What Makes Amish Friendship Chocolate Bread Special?
What sets Amish Friendship Chocolate Bread apart isn’t just its moist crumb or rich chocolate scent; it’s the friendship behind it. Each loaf starts with a tangy, bubbling starter that you feed, nurture, and share, making the process a tradition rather than just another recipe. Unlike a typical chocolate bread, this recipe leverages natural fermentation, giving your bread a deeper complexity while staying soft and cake-like, perfect for dessert or breakfast. It becomes a centerpiece at your table, inviting stories, conversations, and memories in every slice.
You can pair a slice of this bread with your morning coffee, just like I do when prepping cozy sourdough starter pancakes on slow mornings, or serve it with a bowl of thyme-scented chicken soup for a comforting sweet finish.
Amish Friendship Chocolate Bread vs. Sourdough
The Difference Between Amish Friendship Bread and Sourdough
While both Amish Friendship Bread and sourdough use a starter, the Amish Friendship Chocolate Bread starter is a sweeter, milk-based mix designed for soft, cake-like breads rather than crusty artisan loaves. Sourdough relies on wild yeast and lactobacilli to produce a tangy, chewy crumb with a crisp crust, perfect for savory slices. Amish Friendship Bread, on the other hand, offers a gentler tang and a moist, tender texture, with sugar and milk in the starter feeding the yeast while adding a subtle sweetness to the dough.
The Amish Friendship Chocolate Bread takes that base and layers in cocoa, chocolate chips, and sometimes a hint of cinnamon, transforming the naturally fermented dough into a comforting dessert loaf that feels like a warm treat rather than a rustic bread. If you’ve been nervous about maintaining a sourdough starter, this bread’s forgiving nature makes it a beginner-friendly step into natural fermentation without the pressure of perfect hydration and shaping.
For example, when I bake sourdough, I’m adjusting hydration levels and scoring patterns, but with this bread, I’m focused on getting that rich chocolate scent to fill my kitchen while the loaf rises, creating an approachable way to learn fermentation and share it with others.
Understanding Fermentation in Amish Friendship Chocolate Bread
The fermentation in Amish Friendship Chocolate Bread is what gives it a subtle tang and deep, layered flavor, even beneath the chocolate notes. The starter bubbles gently at room temperature over ten days, requiring occasional feeding of flour, sugar, and milk to keep the yeast and bacteria active. This process builds a living dough that is easy to use for multiple batches, perfect for gifting to friends while keeping some for your own loaf.
Fermentation also keeps the bread moist and tender for days, making it an excellent dessert option for gatherings or for enjoying with a cup of tea. If you’ve never tried a naturally fermented dessert bread, this is your sign to experience the soft texture and rich flavor you can only get from a slow-rise starter.
If you love exploring fermentation, you might also enjoy trying classic sourdough bread for a rustic experience or making homemade pizza dough that also benefits from slow fermentation for maximum flavor.
Handling, Metal, and Storage Tips
Why You Shouldn’t Use Metal with Amish Friendship Chocolate Bread
One common question with Amish Friendship Chocolate Bread is why you can’t use metal when mixing or storing the starter. The reason is simple: the acids produced during fermentation can react with certain metals, especially aluminum, potentially affecting both the flavor and the health of your starter. Using glass, food-safe plastic, or ceramic bowls and utensils ensures your starter remains stable, active, and safe, allowing your chocolate bread to develop its signature tender crumb and rich flavor.
When I first started baking with a starter, I accidentally stirred mine with a metal spoon. While it didn’t immediately ruin the starter, I noticed it wasn’t bubbling as vigorously. Switching to a wooden spoon and glass bowls helped restore the starter’s activity, keeping the bread’s rise strong and consistent for soft, chocolatey slices every time.
Should You Refrigerate Amish Friendship Chocolate Bread Starter?
While your Amish Friendship Chocolate Bread starter can live on your counter during the ten-day feeding cycle, refrigeration can slow down the fermentation if you need to pause baking or gifting. If you’re taking a break, place your starter in a glass jar or plastic container and refrigerate it, feeding it once every five to seven days to keep it alive.
When you’re ready to bake, let it return to room temperature, feed it, and allow it to bubble before using it in your chocolate bread recipe. This flexibility makes Amish Friendship Bread an approachable way to practice natural fermentation without strict timelines, letting you bake on your schedule while maintaining the tender texture and subtle tang that makes this bread perfect for dessert.
If you’re looking to balance your baking projects, pairing this bread with a no-knead focaccia or a batch of cozy cinnamon rolls lets you practice fermentation while enjoying a range of comforting recipes for your week.
The Amish Connection and Dessert Uses
Is Amish Friendship Bread Actually Amish?
You might wonder if Amish Friendship Chocolate Bread truly comes from Amish tradition. The origins are debated, with many believing it’s a modern recipe inspired by Amish hospitality rather than a direct heritage dish. The idea of sharing a living starter aligns with the Amish value of community and simplicity, making it feel authentically Amish in spirit, even if it isn’t a traditional recipe found in Amish kitchens.
The practice of passing along a starter, with its slow fermentation and sharing ritual, feels deeply rooted in a lifestyle that values patience, connection, and the joy of homemade food. Each time you gift a portion of your chocolate bread starter, you’re creating a small moment of connection, a nod to traditions that prioritize community even in the smallest actions.
Using Amish Friendship Chocolate Bread as a Dessert Centerpiece
Amish Friendship Chocolate Bread isn’t just a snack; it’s a dessert centerpiece you can proudly bring to potlucks, brunch gatherings, or cozy family dinners. Its tender crumb, rich cocoa notes, and hints of tangy sweetness make it versatile enough to serve warm with a scoop of vanilla ice cream, toasted with a smear of nut butter, or simply dusted with powdered sugar for a beautiful, effortless presentation.
Because the bread stays moist for days, it’s perfect for prepping ahead, ensuring you have a comforting, chocolatey option ready for dessert or breakfast throughout the week. If you’re hosting a gathering, consider slicing the bread and pairing it with spiced apple butter or serving it alongside a seasonal fruit crisp for a dessert board that blends cozy, homemade elements with effortless style.
Whether you’re new to fermentation or a seasoned sourdough baker, this chocolate bread offers a forgiving, delicious way to experience the magic of shared baking, keeping traditions alive with each slice you share.
FAQS
VIEW ALL
What is the difference between Amish Friendship Bread and sourdough?
Amish Friendship Bread uses a sweeter, milk-based starter that creates a soft, cake-like crumb, while sourdough uses a flour-and-water starter for a tangy, chewy texture with a crisp crust. The fermentation in Amish Friendship Chocolate Bread adds subtle tang and moisture without the strong sourness of traditional sourdough, making it ideal for dessert breads.
Why can’t you use metal with Amish Friendship Bread?
Metal, especially aluminum, can react with the acids in the starter, potentially harming the yeast and bacteria essential for fermentation. Using glass, ceramic, or food-safe plastic bowls and wooden or silicone utensils keeps your Amish Friendship Chocolate Bread starter healthy and active, ensuring your bread rises properly.
Are you supposed to refrigerate Amish Friendship Bread?
You don’t need to refrigerate your starter during its 10-day feeding cycle, but if you want to pause baking, you can refrigerate it, feeding it weekly to keep it alive. Before baking your next Amish Friendship Chocolate Bread, bring the starter to room temperature, feed it, and let it bubble before using.
Is Amish Friendship Bread actually Amish?
While inspired by Amish hospitality, Amish Friendship Bread likely originated outside traditional Amish communities. The practice of sharing starter and baking together aligns with Amish values, making it a meaningful, connection-focused recipe, even if it’s not a classic Amish heritage bread.
Conclusion
Whether you’re gifting a starter to a neighbor or baking a loaf to enjoy with your morning coffee, Amish Friendship Chocolate Bread brings warmth and connection to your kitchen. This recipe invites you to slow down, savor chocolate-laced comfort, and share a living tradition that nourishes in both the making and the eating. Ready to explore more cozy recipes to share and enjoy with your family?
