AMISH CINNAMON BREAD (FRIENDSHIP BREAD)
50% OF RASCALS LIKED THIS RECIPE
- For the starter:
- 1 package active dry yeast
- 1 cup milk
- 1 cup flour
- 1 cup sugar
- For Day 6:
- 1 cup flour
- 1 cup sugar
- 1 cup of milk
- For Day 10:
- 1 cup milk
- 1 cup flour
- 1 cup sugar.
- For the remaining batter:
- 1 CUP VEGETABLE OIL
- 2 CUPS FLOUR
- 1 CUP SUGAR
- 1/2 CUP MILK
- 1 TEASPOON VANILLA
- 1/2 TEASPOON SALT
- 2 LARGE EGGS
- 2 BOXES VANILLA PUDDING
- 1 1/2 TEASPOONS BAKING POWDER
- 1 1/2 TEASPOONS CINNAMON
- Other:
- 1 teaspoon cinnamon
- 3 tablespoons sugar
NOTE: DO NOT USE METAL BOWLS OR SPOONS AND DO NOT REFRIGERATE
TO MAKE THE STARTER:
Dissolve yeast in small amount of lukewarm water (above 90 degrees). Mix all of the above ingredients together in an ample size bowl or jar (it will grow). This is day 1 of the recipe , then the next day go to day 2 and so on.
DAY 1 Receive fermented starter in Ziploc bag. Be careful not tohing! Put bag on counter.
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 1 cup flour, 1 cup sugar, and 1 cup of milk. 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 batter with 1 cup milk, 1 cup flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one gallon Ziploc bags and pour 1 cup of starter in each. Give these four starters with a copy of instructions to family and friends.
TO THE REMAINING BATTER IN BOWL, ADD:
1 CUP VEGETABLE OIL
2 CUPS FLOUR
1 CUP SUGAR
1/2 CUP MILK
1 TEASPOON VANILLA
1/2 TEASPOON SALT
2 LARGE EGGS
2 BOXES VANILLA PUDDING
1 1/2 TEASPOONS BAKING POWDER
1 1/2 TEASPOONS CINNAMON
In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons sugar. Sprinkle into well greased pans before batter.
Bake at 325°F for approximately an hour or until done.
REMEMBER: Be careful not to refrigerate starter! As air builds in the bag, let air out. It is normal for the batter to thicken, bubble and ferment.
Also, you can try different pudding flavors to add a moderate amount of character to your bread! Someone recommended a box of pistachio and a box of lemon. Try it out!
From: Beth122191@aol.com
TO MAKE THE STARTER:
Dissolve yeast in small amount of lukewarm water (above 90 degrees). Mix all of the above ingredients together in an ample size bowl or jar (it will grow). This is day 1 of the recipe , then the next day go to day 2 and so on.
DAY 1 Receive fermented starter in Ziploc bag. Be careful not tohing! Put bag on counter.
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 1 cup flour, 1 cup sugar, and 1 cup of milk. 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 batter with 1 cup milk, 1 cup flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one gallon Ziploc bags and pour 1 cup of starter in each. Give these four starters with a copy of instructions to family and friends.
TO THE REMAINING BATTER IN BOWL, ADD:
1 CUP VEGETABLE OIL
2 CUPS FLOUR
1 CUP SUGAR
1/2 CUP MILK
1 TEASPOON VANILLA
1/2 TEASPOON SALT
2 LARGE EGGS
2 BOXES VANILLA PUDDING
1 1/2 TEASPOONS BAKING POWDER
1 1/2 TEASPOONS CINNAMON
In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons sugar. Sprinkle into well greased pans before batter.
Bake at 325°F for approximately an hour or until done.
REMEMBER: Be careful not to refrigerate starter! As air builds in the bag, let air out. It is normal for the batter to thicken, bubble and ferment.
Also, you can try different pudding flavors to add a moderate amount of character to your bread! Someone recommended a box of pistachio and a box of lemon. Try it out!
From: Beth122191@aol.com
Submitted by Nov 18, 2009
2.5 stars based on 2 reviews 15 min 30 min 45 min
2.5 stars based on 2 reviews 15 min 30 min 45 min