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Cinnaman Bread Recipe

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This recipe for Cinnaman Bread, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irlynda Smith
Added: Sunday, September 28, 2008



1. Do not use metal spoon or bowl for mixing
2. Do not refrigerate
3. If air gets into the bag, let it out
4. It is normal for batter to thicken, bubble and

Personal Notes:
Personal Notes:
Day 1 You receive fermented batter in one gallon zip lock bag. Do nothing, just place on kitchen counter
Day 2, 3, 4, & 5 Squeeze bag several times each day.
Day 6 Add 1 cup flour, 1 cug sugar and 1 cup milk, Squeeze bag several times.
Day 7, 8 & 9 Squeeze bag several times each day.
Day 10 In a large NON METAL bowl, combine batter with 1 cup flour, 1 cup sugar and 1 cup milk. mix with a wooden spoon. Pour 4 (1/2 cups starter) into separate 1 gallon zip lock bags and give away to friends with a copy of these instructions.

1 cup oil
1 cup sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups flour
1/4 cup milk
1 large box instant vanilla pudding
2 tsp cinnamon

In separate bowl mix 1 tsp cinnamon and 3 tablesoons sugar. Sprinkle mixture into 2 well greased bread pans and pour batter into pans. Bake 325 for about 1 hour. IT'S DELICIOUS!




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