Amish Cinnamon Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. self-rising flour
4 c. sugar
3 c. milk
3 eggs
1 c. vegetable oil
3 1/2 tsp. cinnamon
1/2 tsp. vanilla
1 large box (4.6 oz) instant vanilla pudding
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Directions: |
Directions:DAY 1: On the day you receive the batter you can either:
a.) Bake the bread following the instructions below (skip days 2-10) or...
b.)Make more starter that you can share by doing the following:
Do nothing to the batter on the day you receive it.
DAYS 2, 3, 4 & 5: Mush the bag.
DAY 6: Add to the bag (then mush):
1 c. self-rising flour
1 c. sugar
1 c. milk
DAYS 7, 8 & 9: Mush the bag.
DAY 10: Pour entire contents of bag into a large non-metal bowl and add:
1 1/2 c. sugar
1 1/2 c. milk
Measure out 4 separate amounts of 1 c. each into 4 one-gallon bags. (These are your starter bags to give away or keep one for yourself.)
TO BAKE YOUR BREAD:
Preheat oven to 325º
To 1 c. of batter add the following and mix well:
3 eggs
1 c. vegetable oil
1/2 c. milk
1 c. sugar
2 tsp cinnamon
1/2 tsp. vanilla
2 c. self-rising flour
1 lg. box instant vanilla pudding
In a small bowl combine:
1/2 c. sugar
1 1/2 tsp. cinnamon.
Grease/spray 2 loaf pans and dust the bottom of the pan with half of the cinnamon/sugar mixture. Pour batter into pans and sprinkle the top with remaining cinnamon/sugar mixture.
Bake 1 hour. |
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Number Of
Servings: |
Number Of
Servings:2 loaves |
Personal
Notes: |
Personal
Notes: This is VERY important:
Do NOT use any type of METAL spoons or bowls for mixing;
DO NOT REFRIGERATE; and
If air forms in the bag...let it out. It is normal for the batter to rise, bubble and ferment.
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