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Amish Cinnamon Bread Recipe

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

Contributor:  
Contributor:  
Arlene
Added: Saturday, March 21, 2009

Category:
Category:

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

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 325
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.

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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