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 �cup of flour, � cup of sugar and � 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
� cup Milk
3 large Eggs
1 large box Instant Vanilla Pudding
1� tsps. Baking Powder
1� tsps. Baking Soda
� 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 325� - no higher � for about 1 hour or until done. Test with a toothpick.
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