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Amish Cinnamon Bread

This recipe takes 12 days of care and feeding for the dough.

Ingredients

  • 2 ½ cup milk
  • 3 cup sugar
  • 1 tablespoon sugar
  • 4 cup flour
  • 1 cup oil or ½ cup oil and ½ cup applesauce
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 or 2 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • 2 small boxes vanilla instant pudding mix

Instructions

Day 1: You receive fermented batter in a bag.
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 the following ingredients:
1 cup milk
1 cup sugar
1 cup flour
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 the batter and
1 cup milk
1 cup sugar
1 cup flour
Mix well with a wooden or plastic spoon.
Pour four 1 cup starters in one-gallon zip lock bags and date.
Give these away to friend or neighbors with a set of these instructions.
Preheat oven to 325 degrees.

Add to the remaining batter:
1 cup oil or ½ cup oil and ½ cup applesauce
1 cup sugar
1 teaspoon vanilla
3 large eggs
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 or 1 ½ teaspoons cinnamon
½ teaspoon salt
2 cups flour
2 small boxes vanilla instant pudding mix
½ cup milk
Mix well.

In separate bowl mix:
1 teaspoon cinnamon
1 tablespoon sugar

Grease two glass bread pans, coat bottom and sides with some cinnamon and sugar mixture. Pour in batter. Sprinkle top with remaining cinnamon and sugar mixture. Bake for 1 hour or until mixture comes out clean.

It is normal for batter to thicken, bubble and ferment. If gases build up in bag, release and reseal.


(To not make all the batter to give away, do not feed on last day. Keep one bag to start again.)

Published by root on