I have a recipe for Amish Cinnamon bread...?

I got this recipe along with a starter for this bread... It is llike a friendship bread where you keep passing it along to friends along with a starter. My question is... This has milk added to it and is never refrigerated. How do the milk not spoil and couldn't this make people ill? In theroy this starter that I recieved could have milk that was put in a month ago or longer and I am worried that passing it along further or eating it could make someone ill. How does the milk not go bad if it hasn't been refrigerated for so long?I have a recipe for Amish Cinnamon bread...?
Wow this is my specialty. I am your little amish girl, okay maybe not amish, but I am brethern which is along the same lines, and I come from an amish town. I love Amish Friendship bread, and have passed on the exponential growth bread myself many times. Milk, in amish friendship bread does not curdle if that is what you are asking about... that is why you attend to it everyday. Who ever would have thought of milk fermentated bread? Awesome, All i can say is, I have eaten more amish friendship bread than any other type of bread and have never gotten sick from it. The only way I can see someone getting sick from it is if they do not like it or if they are allergic to an ingredient.I have a recipe for Amish Cinnamon bread...?
I wish I had the starter recipe - or a friend who would pass some of this on to me!
The milk will curdle and that probably gives it a certain flavor.





dp
The milk clabbers and makes buttermilk. You shouldnt get anyone sick if you follow directions.





But look, if you want to KEEP friends, don't pass them more than 1 round of this bread. It gets real old eating it daily, just to keep up w/ it.
no the milk will not go bad, in fact it is the frementation that makes the bread so yummy.Here is the recipe for the starter


AMISH CINNAMON BREAD


(FRIENDSHIP BREAD)








Starter





1 package active dry yeast


1 cup milk


1 cup flour


1 cup sugar





NOTE: DO NOT USE METAL BOWLS OR SPOONS AND DO NOT REFRIGERATE. PROCEDURE TO MAKE THE STARTER





Dissolve yeast in small amout of warm water. Mix all ingredients together in ample size bowl or jar (it will grow) This is day 1 of the recipe , then the next day go to day 2 and so on.








DAY 1 Receive fermented starter in ziplock bag. Do nothing! Put bag on counter.





DAY 2 Squeeze bag several times.





DAY 3 Squeeze bag several times.





DAY 4 Squeeze bag several times.





DAY 5 Squeeze bag several times.





DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk. Squeeze bag several times.





DAY 7 Squeeze bag several times.





DAY 8 Squeeze bag several times.





DAY 9 Squeeze bag several times.





DAY 10 In a large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one gallon ziplock bags and pour 1 cup of starter in each. Give these four starters with a copy of instructions to family and friends.





TO THE REMAINING BATTER IN BOWL, ADD: 1 CUP VEGETABLE OIL 2 CUPS FLOUR


1 CUP SUGAR 1/2 CUP MILK


1 TEASPOON VANILLA 1/2 TEASPOON SALT


2 LARGE EGGS 2 BOXES VANILLA PUDDING


1 1/2 TEASPOONS BAKING POWDER 1 1/2 TEASPOONS CINNAMON








In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons sugar, sprinkle into well greased pans before batter. Bake at 325* for 1 hour or until done.





REMEMBER: Do not refrigerate starter! As air builds in the bag, let air out. It is normal for the batter to thicken, bubble and ferment.





Also, you can try different pudding flavors-add a little character to your bread! Someone recommended a box of pistachio and a box of lemon. Try it out!
The Amish can cook some awesome food.