Amish Cinnamon Bread
Source of Recipe
internet
MAKES 20 SLICES
Starter:
2-1/2 cups flour, divided
2-1/2 cups sugar, divided
2-1/2 cups milk, divided
Cinnamon bread:
1 cup canola oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups flour
1 cup plus 4 teaspoons sugar, divided
1-1/2 teaspoons baking powder
3 teaspoons cinnamon, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5.1-ounce) box instant vanilla pudding mix
1 cup chopped nuts, optional
To begin the starter: Place 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk
in a resealable plastic bag and leave it on the kitchen counter for 24 hours.
On days two through five, mush the bag two times during the day, leaving it
on the kitchen counter.
On day six, add 1 cup flour, 1 cup sugar and 1 cup milk to the bag and mix.
Reseal the bag, letting out as much air as possible. Return to the counter.
On days seven through nine, mush the bag two times during the day and let
out as much air as possible.
On day 10, empty the contents of the bag into a large mixing bowl and add 1
cup flour, 1 cup sugar and 1 cup milk; stir well to combine.
From this mixture, measure out 4 (1-cup) portions and place each in a
resealable plastic bag (there will be one portion of starter remaining in
the bowl). Each bag contains enough starter to begin the process at day
one. Date the bags and distribute to friends along with the directions.
To prepare the Amish cinnamon bread: Preheat oven to 325 degrees. Lightly
coat 2 (51/2x10-inch) loaf pans with nonstick cooking spray and set aside.
To the starter left in the bowl, add oil, milk, eggs and vanilla extract;
mix well.
In a separate bowl, combine flour, 1 cup sugar, baking powder, 2 teaspoons
cinnamon, salt, baking soda, vanilla pudding mix and nuts, if desired, and
mix well.
Combine the flour mixture with the starter mixture and blend well.
In a small bowl, combine the remaining 4 teaspoons sugar and 1 teaspoon
cinnamon and blend well. In the bottom of each of the reserved pans,
sprinkle 1 teaspoon of the sugar-cinnamon mixture. Divide dough equally
between the baking pans and top each with half of the remaining
sugar-cinnamon mixture.
Bake for 60 to 70 minutes or until a knife inserted into each loaf comes
out clean. Place pans on wire racks and cool completely.
Slice and serve or wrap and refrigerate until ready to use.
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