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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 �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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