AMISH CINNAMON BREAD
This easy Amish Friendship Bread recipe doesn't need a starter! So quick and delicious!
Provided by Mariah
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease two loaf pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, beat together the butter, eggs, and 2 cups of sugar until creamy.
- Add the buttermilk and dry ingredient mixture. Fold in until combined.
- In a small bowl, combine the remaining ⅔ cup sugar with the cinnamon. Stir to mix.
- Spread ¼ of the batter in the bottom of each loaf pan. Sprinkle ¼ of the sugar mixture over the top of the batter in each pan. Spread the remaining batter over the top of the sugar mixture in each pan and top with remaining sugar.
- Bake in the preheated oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan until cool enough to touch, then transfer the loaf to a wire cooling rack to cool completely before slicing.
HOMEMADE AMISH CINNAMON BREAD RECIPE
Follow this simple recipe to create a loaf of homemade Amish cinnamon bread to serve as a delicious sweet breakfast bread or dessert treat!
Provided by Katie Hale
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and spray a loaf pan with nonstick baking spray then set aside.
- In a large bowl, cream together butter, sugar, and eggs until smooth and pale.
- To this mixture, add in the milk, flour, and baking soda and stir until just combined.
- In a separate bowl, mix together the brown sugar and cinnamon.
- Pour half the batter into the prepared loaf pan.
- Sprinkle 3/4 of the cinnamon sugar over the batter.
- Top with the remaining batter then the remaining cinnamon sugar on top.
- Use a knife or skewer to swirl the batter mixture gently.
- Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.
- Remove from the loaf pan and cool on a wire rack for at least 20 minutes before slicing to serve.
Nutrition Facts : Calories 708 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 460 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
AMISH CINNAMON SUGAR BREAD
This bread is soft and fluffy. Delicious.
Provided by barbara lentz
Categories Sweet Breads
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven 350 degrees. Mix the sugar, butter, and eggs together. Beat in the buttermilk, flour and soda. Mix the sugar and cinnamon together in a small bowl
- 2. Spray two bread pans well. Add half the bread mixture then top with half the cinnamon sugar mixture. Repeat once more ending with the cinnamon sugar.
- 3. Bake for about 45 minutes.
AMISH CINNAMON BREAD (FRIENDSHIP BREAD)
Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.
Provided by Chef Spice
Categories Quick Breads
Time P10DT1h
Yield 2 loaves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
- On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
- On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
- On days 6-8: Squeeze the bag several times during the day.(remove air).
- On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
- Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
- In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
- Spray well 2 large loaf pans with cooking spray.
- In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
- Pour batter into pans.
- Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
- Bake at 325 degrees for 1 hour.
- IMPORTANT NOTES:.
- You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
- Do not use metal spoon or metal bowl for mixing.
- Do not refrigerate at any time during the process. Keep on the counter.
- If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
- It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
- You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
- Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.
Nutrition Facts : Calories 1854.4, Fat 66.3, SaturatedFat 12.8, Cholesterol 165.1, Sodium 759.1, Carbohydrate 294.8, Fiber 4.1, Sugar 189.8, Protein 23.7
AMISH CINNAMON BREAD
Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.
Provided by Jamie Sherman
Categories Bread
Time 2h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans and set aside.
- In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.
- In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.
- Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans.
- Bake for 45 minutes or until a toothpick inserted near the center tests clean.
- Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely.
Nutrition Facts : Calories 182 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 154 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
AMISH SOURDOUGH CINNAMON BREAD STARTER AND BREAD INSTRUCTIONS
found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.
Provided by Shawn C
Time P10DT1h
Yield 4-5 loaves
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
- In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.
- Mix thoroughly or the flour will get lumpy when you add the milk.
- Slowly stir in warm milk and dissolved yeast mixture.
- Loosely cover the mixture with a lid or plastic wrap.
- The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
- For the next 10 days handle starter according to the instructions below for Amish Friendship Bread.
- Day 1: Do nothing: refer to date on bag should be day 10 of mix.
- Day 2: Mush the bag.
- Day 3: Mush the bag.
- Day 4: Mush the bag.
- Day 5: Mush the bag.
- Day 6: Add to the bag- 1 c plain flour, 1 c sugar, 1 c milk, and mush well.
- Day 7: mush the bag.
- Day 8: mush the bag.
- Day 9: Mush the bag.
- Day 10: follow instructions below--.
- Pour the entire contents of the bag into a large metal bowl.
- add 1 1/2 cups plain flour, 1 1/2 cups sugar, 1 1/2 c milk. mix well.
- lable four ziploc bags with date and Day 1.
- fill each of the four bags with 1 cup of batter. (these are the starter bags to give out to friends). If you don't keep one for yourself you will have to wait until someone gives you a starter batter.
- Preheat oven to 325 degrees.
- to your remaining batter you need to add the bread making ingredients.
- grease bottom and sides sides of 2 large loaf pans or spray with pam butter flavor or bakers joy.
- mix pan coating mix and dust the insides of each pan with it coating sides and bottom of each pan well.
- pour batter evenly into the 2 loaf pans and sprinkle any remaining dusting mix on the top of the batter.
- bake approximately 1 hour until toothpick comes out clean. cool until bread loosens from the pan easily. turn onto serving dish or wire rack.
Nutrition Facts : Calories 1568.9, Fat 62.7, SaturatedFat 10.6, Cholesterol 152.3, Sodium 1207.2, Carbohydrate 237.6, Fiber 4.2, Sugar 158.8, Protein 18.2
QUICK AMISH CINNAMON BREAD RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
- In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes if using a handheld mixer, 8 to 10 minutes if mixing by hand.
- Add the egg and vanilla and mix until fully incorporated, about 30 seconds.
- Add the yogurt and milk. Mix until fully incorporated.
- Sift in the flours , 3/4 teaspoon cinnamon, and baking soda, and mix until just incorporated.
- Spread half the batter into the prepared pan.
- Mix 2 tablespoons sugar and 3/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the batter in the loaf pan.
- Top with remaining batter and sprinkle with sugar, if desired.
- Bake until a toothpick inserted in the middle comes out clean, about 45 to 55 minutes.
- Allow the bread to cool for a few minutes, then remove from the pan and place on a wire rack to cool completely.
- Slice and serve with butter.
Nutrition Facts : Calories 277 kcal, Carbohydrate 42 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 151 mg, Sugar 23 g, Fat 11 g, UnsaturatedFat 0 g
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- To prepare the starter batch, mix yeast with 1/2 cup hot water until yeast is dissolved. Add 1 1/2 cup hot water, 1 cup milk, 1 cup flour and 1 cup sugar. Mix until blended. Use whisk if needed. You now have enough batter for 4 portions.
- In three ziploc gallon sized freezer bags, add 1 cup of batter to each bag. These can be given away or used immediately.
- In your bowl will be a remaining one cup of batter. You can use this immediately following the directions below.
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- Amish Onion Bread. If you’re looking for a homemade Amish bread that’s more savory than sweet, give this Amish onion bread recipe a try. The bread itself is light and fluffy on the inside, but the outside is covered in robust flavors and delightfully crunchy ingredients.
- Amish Cornbread. This dense, crumbly cornbread is the ultimate in simple homemade bread. If you’ve ever had authentic southern cornbread (the kind with sour cream, extra butter, and just a hint of sugar), then you already know how this tastes, feels, and looks.
- Amish Biscuits. If you’re a “biscuits for breakfast” kind of person, you’ll undoubtedly want to bookmark this super simple, six-ingredient biscuit recipe.
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- Amish Potato Bread. Amish potato bread is almost as good as Amish potato rolls. In fact, some people might even argue that it’s better. You can use it for practically anything – sandwich bread, toast, PB&J sandwiches, and more.
- Honey Whole Wheat Bread. Unfortunately, this isn’t one of those quick Amish breads that you can whip up in less than an hour. With prep time, rise time, and bake time, it takes a little over 3 hours from start to finish.
- Amish White Bread. The actual name of this bread is “no-fail Amish white bread,” and that should give you all the confidence you need, even as a beginner baker, to know you can pull it together.
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