Amish Cinnamon Bread
(from scottsmom’s recipe box)
Do not refrigerate starter; leave on counter top. Use only plastic or glass bowls and wooden or plastic spoons. If air builds up in bag, let it out. It is normal from the fermentation process.
Source: friend, and web site (from RecipeThing user home4edu)
Prep time: 15 minutes
Cook time: 60 minutes
Serves 18 people
Categories: Quick Breads & Muffins, amish recipes
Ingredients
- 1/2 C oil
- 1/2 C applesauce
- 1/2 C milk
- 3 eggs
- 1 tsp vanilla (opt. addition - 1/4 tsp brandy flavoring)
- 2 C flour (substitute up to 1 C with White Whole Wheat)
- 3/4 C sugar or 1/3 C honey (or - 1/4 C sugar+1/4 C dairy shey+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 box instant vanilla pudding or French vanilla pudding
- opt. -1 C chopped pecans
Directions
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With Starter: -label gallon zip top bag with dates and -
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Day 1 Do Nothing
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Day 2 Mush bag twice a day
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Day 3 " " "
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Day 4 " " "
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Day 5 " " "
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Day 6 Add to bag: 1 C flour, 1 C milk, 1 C sugar. Mush bag
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Day 7 Mush bag and let out air twice a day.
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Day 8 " " " " "
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Day 9 " " " " "
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Day 10 Pour and squeeze contents into a big plastic or glass bowl. Then add: 1 C flour, 1 C milk, 1 C sugar.
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Stir well.
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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.
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When time to bake, add the wet ingredients to the starter left in bowl.
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Mix well. In a separate bowl, combine the dry ingredients.
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Add the dry mix to the wet indredients.
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Grease 2 loaf pans.
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Mix up enough cinnamon & sugar to coat the bottom of the loaf pans and also the top of the bread before baking.
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Bake 1 hour at 325 degrees or until toothpick comes our clean