Amish Cinnamon Bread

(from cnored’s recipe box)

Ingredients

  • Starter
  • 2 1/4 teaspoons Active Dry Yeast or 1 package
  • 1 c. sugar
  • 1 c. milk
  • 1 c. plain flour
  • Day 1
  • You have received a fermented batter in a 1-gallon ziplock bag. Do nothing! Just place the bag on your kitchen counter, NOT in the refrigerator.
  • Days 2-5
  • Squeeze the bag several times each day.
  • Day 6
  • Add 1 cup flour, 1 cup sugar, and 1 cup milk.
  • Squeeze the bag several times. If air is in the bag, squeeze it out, this is the normal part of the fermentation process.
  • Days 7-9
  • Squeeze the bag several times each day. Let out air, if needed.
  • Day 10
  • In a large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour, and 1 cup sugar. Mix with a wooden or plastic spoon. Open 4 1-gallon ziplock bags and pour 1 cup of batter into each bag. Keep 1 bag for yourself and give the remaining bags to fri
  • With the remaining batter (there will not be very much left) add:
  • 1 cup canola oil 2 cups flour
  • 1/2 cup milk 1 cup sugar
  • 1 tsp vanilla 1 1/2 tsp baking powder
  • 2 eggs 1/2 tsp soda
  • 2 small boxes instant pudding 1/2 tsp salt
  • Nuts and fruit, optional** 2 tsp cinnamon
  • Mix with wooden or plastic spoon. Grease and flour 2 bread pans. Place parchment or wax paper on the bottoms and pour in batter. Each pan will hold at least 2 cups batter. Sprinkle the following mixture on top of the batter:
  • 1 tsp cinnamon
  • 2 Tbl sugar
  • Bake at 325 degrees for 1 hour or until toothpick comes out clean.
  • **Use 1 cup dried fruit and 1 cup chopped nuts for both loaves or 2 cups nuts.
  • For chocolate bread: Use 2 boxes of chocolate pudding instead of vanilla. Add chopped nuts and chocolate pieces. For both loaves, use 1 cup of each.

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