"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Amish Cinnamon Friendship Bread Recipe

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This recipe for Amish Cinnamon Friendship Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna McClure
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
½ cup oil
3 eggs
½ cup milk
1 tsp vanilla
2 cups flour
1 cup sugar
1 ½ tsp Baking powder
½ tsp baking soda
2 tsp cinnamon
1 large box instant vanilla pudding

Directions:
Directions:
Mix 1 cup flour, 1 cup sugar and 1 cup milk in a zip lock bag. Write date on bag and start day 1.

Day 1: Do nothing with your bag.

Days 2-5: Mush the closed bag 2 times a day.

Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk, Close the bag and mush the ingredients together.

Days 7-9: Mush the bag and release air 2 times each day.

Day 10: Today you bake the bread. Follow the directions below.

Squeeze contents of the bag into a large bowl. Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir together and measure out 1 cup of starter into each of 3 ziplock bags. Date the bags with permanent marker and share with 2 friends. (Keep one for yourself or you won’t be able to make the bread again.)

To the remaining starter in the bowl, add the following then mix well and set aside:

½ cup oil
3 eggs
½ cup milk
1 tsp vanilla

In another bowl mix:

2 cups flour
1 cup sugar 1 ½ tsp Baking powder
½ tsp baking soda
2 tsp cinnamon
1 large box instant vanilla pudding

Combine mixed ingredients with the starter mixture. Spray 2 loaf pans with cooking spray.

In a small bowl, combine ½ cup sugar with 1 tsp cinnamon. Sprinkle half of the sugar mixture on the bottom of each pan. Pour batter into the pans and sprinkle remaining sugar mixture on top of each loaf.

Bake at 350º for one hour.

(make 2 copies of this recipe to give with the starter bags) **This will take 10 days and makes 2 loaves of bread and 3 starters. Use large ziplock bags, date and store on counter top. Do not refrigerate.**

 

 

 

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