For those who are familiar with Amish Friendship Bread: Did I ruin mine?

No fears on the food poisoning front. At worst, it will taste a bit yeastier and be a bit denser than normal, If you’re seeing the typical signs of yeast activity (increase in volume, bubbling), then the culture is still alive and that will keep other nasties from setting up camp.

@Harp Thanks for the reassurance!

I think it’s pretty hard to screw up Friendship Bread unless you just forget about it for a week or so. I used to make it quite a bit, but I’d adjust the schedule of the recipe to fit my schedule so I could do the baking on weekends or certain evenings when I had more time. I have also added apple cider as the liquid before baking, and threw in chopped walnuts and raisins. Great stuff!

I baked it yesterday and it turned out great. I figured it would be OK, but the worrier in me needed a second opinion!

Never hurts to check with somebody! Especially food when you’re hoping you don’t kill someone:)