Quick 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 (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.

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.

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).

QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)

Steps:

• Mix "starter" ingredients together.
• Mix oil, milk, eggs, and vanilla with the "starter".
• In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins.
• Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!

EASY & QUICK AMISH BREAD

Steps:

• I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one.
• Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour.
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• In your mixer bowl pour warm water and sugar, stir until sugar is dissolved.
• After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is.
• After yeast proofs mix in oil and salt into the yeast.
• mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer.
• Turn bread out onto a well floured surface an knead until smooth .
• Place dough in a well oiled bowl and turn dough to coat with oil.
• Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour.
• After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves .
• Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf.
• I proof them in the oven the then just turn the heat on.
• Bake a 350 degrees for 30-35 minutes.

AMISH CINNAMON BREAD RECIPE - (3.8/5)

Steps:

• Grease two 9x5 loaf pans. Set aside until needed. Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well. Put 1/4 of batter in each greased loaf pan. In separate bowl, mix the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350°F in a preheated oven for 45-50 minutes or until toothpick tester comes clean. Cool in pan for 20 minutes before removing from pan. Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.