Amish Friendship Cinnamon Bread

(from home4edu’s recipe box)

Do not refrigerate starter if you are going to bake every 10 days otherwise, you can put in fridge to put it ‘on hold’. To revive, put on on countertop for one day -this will be Day 1. If baking every 10 days, leave on counter top. If air builds up in bag, let it out. It is normal from the fermentation process. Side note: I have added 1/4 C sourdough starter discard to this when feeding on Day 10. It makes it VERY happy. To make starter, see other recipe on here.

Source: friend, and web site

Prep time: 15 minutes
Cook time: 60 minutes
Serves 18 people

Categories: Quick Breads

Ingredients

  • For Starter:
  • 1C flour
  • 1C sugar
  • 1C milk
  • See directions for making the starter
  • For Bread:
  • 1/2 C oil
  • 1/2 C applesauce
  • 1/2 C whole milk
  • 3 eggs
  • 1 tsp vanilla (opt. addition - 1/4 tsp brandy flavoring)
  • 1C flour
  • 1C White Whole Wheat (whole wheat pastry flour)
  • 2/3 C sugar OR 1/3 C honey (or - 1/4 C sugar+1/4 C dairy whey+1/4 C sucanat)
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon (opt. - + 1/8 tsp grnd. cloves)
  • 1 large box instant vanilla pudding or French vanilla pudding -that uses real sugar, not corn syrup
  • opt. -1 C chopped pecans/almonds/pumpkin seeds -your choice

Directions

  1. With Starter: -label gallon zip top bag with dates and -

  2. Day 1 Do Nothing

  3. Day 2 thru Day 5 Mush bag once a day

  4. Day 6 Add to bag: 1 C flour, 1 C milk, 1 C sugar. Mush bag

  5. Day 7 thru Day 9 Mush bag and let out air twice a day.

  6. Day 10 Pour and squeeze contents into a big plastic or glass bowl. Then add: 1 C flour, 1 C milk, 1 C sugar. Stir well.

  7. Pour 4 C (1 C each) into 4 one gallon zip top bags. Give 3 bags away with a copy of the recipe to friends and keep 1 starter for yourself. OR freeze the 3 bags to use later, or make a large batch of the bread, keeping 1C of started for yourself to continue.

  8. When time to bake, add the wet ingredients to the starter left in bowl.

  9. Mix well. In a separate bowl, combine the dry ingredients.

  10. Add the dry mix to the wet ingredients.

  11. 2 loaf pans. (this will also make 1 bundt pan, one 9×13 or 24 muffins. You will need to adjust baking times accordingly)

  12. Mix up enough cinnamon & sugar to coat the bottom of the loaf pans and also the top of the bread before baking.

  13. Bake 1 hour at 325 degrees or until toothpick comes our clean

  14. Options

  15. Chocolate: replace the vanilla pudding with chocolate. add 3 T of cocoa (I like the Special Dark), and 1C chocolate chips. Can add a little cocoa in the cinnamon sugar that you use in greased pan.

  16. Lemon: replace the vanilla pudding with Lemon, add 1/4 C poppy seeds. zest and juice of one lemon.

  17. Orange Cranberry: add 2 T orange zest, 1/4 C orange juice and 1/2C craisins.

  18. nana Kahula’: substitute 1.5 t espresso powder for the cinnamon, add 1/3 C Kahlua’, and 1/2 C mashed banana instead of applesauce.

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