Favorite Amish Cinnamon Bread Food

AMISH CINNAMON BREAD

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.

AMISH CINNAMON BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
• Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
• Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

FAVORITE AMISH CINNAMON BREAD

Steps:

• On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
• On days 2-5: mush the bag twice daily (remove air first).
• On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
• On days 7-9: mush the bag twice daily (remove air first).
• On day 10: squeeze contents of bag into large mixing bowl.
• Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
• Measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
• To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
• Next add remaining ingredients (except nuts and raisins); mix well.
• Then (if using) fold in nuts and raisins.
• Spray 2 loaf pans with cooking spray.
• Sprinkle generously with cinnamon and sugar.
• Pour batter into pans and sprinkle tops with cinnamon and sugar.
• Bake at 325 for 1 hour or until done. (25 minutes for muffins).

AMISH CINNAMON BREAD (FRIENDSHIP BREAD)

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.