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Amish Cinnamon Bread II




Source of Recipe


internet




IMPORTANT RECIPE TIPS:

1. DO NOT USE A METAL SPOON OR A METAL BOWL FOR MIXING;

2. DO NOT REFRIGERATE;

3. LET THE AIR OUT OF THE BAG;

4. IT IS NORMAL FOR THE BATTER TO THICKEN AND FERMENT.



DAY 01: You receive the fermenting batter in a one gallon zip-lock bag (If you do not have a starter, you may combine ¼cup of flour, ¼ cup of sugar and ¼ cup of milk). DO NOTHING other than lay the bag down flat on the table counter.

DAY 02: Squeeze the bag several times for the day.

DAY 03: Squeeze the bag several times for the day.

DAY 04: Squeeze the bag several times for the day.

DAY 05: Squeeze the bag several times for the day.

DAY 06: Add 1 cup of flour, I cup of sugar, 1 cup of milk. Then squeeze the bag several times for the day.

DAY 07: Squeeze the bag several times for the day.

DAY 08: Squeeze the bag several times for the day.

DAY 09: Squeeze the bag several times for the day.

DAY 10: In a large bowl, combine the batter with 1 cup of flour, 1 cup of milk, and 1 cup of sugar. Mix with a wooden or plastic spoon. Pour one cup of the starter into 3 one gallon zip-lock bags. This makes 3 individual starter bags. Give to friends or family with a copy of these instructions.



To the remaining batter in the bowl, add the following INGREDIENTS:

2 cups Flour

1 cup Sugar

1 cup Canola Oil

½ cup Milk

3 large Eggs

1 large box Instant Vanilla Pudding

1½ tsps. Baking Powder

1½ tsps. Baking Soda

½ tsp. Salt

2 tsps. Cinnamon

1 tsp. Vanilla

OPTIONAL INGREDIENTS:

1 cup of any of the following: Raisins, Nuts, Chocolate Chips, Walnuts, Dates or Coconut.

In a separate bowl, mix 1 tsp. of cinnamon and 3 tbsps. of sugar and sprinkle into a well greased loaf pan. Pour batter into these pans. Bake at 325º - no higher – for about 1 hour or until done. Test with a toothpick.