Monday, July 29, 2013


1 c. flour
1 c. sugar
1 c. milk

Amish Cinnamon Bread
DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING. DO NOT REFRIGERATE. If air gets in the bag, let it out. It is normal for the batter to rise, bubble and ferment.
Day 1: Do nothing, Day you get your starter Day 2: Mush Bag
Day 3: Mush Bag
Day 4: Mush Bag Day 5: Mush Bag
Day 6: Add to Bag: 1/2 cup of flour, 1/2 cup of sugar and 1/2 cup of milk, mush bag Day 7: Mush Bag
Day 8: Mush Bag Day 9: Mush Bag
Day 10: Pour entire contents from bag into a NON metal bowl Add 1/2 cup of flour, 1/2 cup of sugar, 1/2 cup of milk, stir.
Remove 1 cup for your starter and place in 1 gallon sealable bag to keep for your starter. If you want to give someone a starter increase the feeding amount to 1 cup each flour, sugar and milk.
With the remaining batter in your bowl (approx 2 cups) use the following recipe to bake your bread.

Preheat oven to 350 degrees
Add the following ingredients to the batter in your bowl
½ Cup milk
2 Cups Flour
2/3 Cup oil
3/4 Cup Sugar
1 tsp. Vanilla 3 eggs
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt 1 Large box instant vanilla pudding (I use small box) 2 tsp. Cinnamon
Grease 2 loaf pans.
Mix an additional 1 tsp. Cinnamon and 3 tablespoons sugar. Dust pans with this mixture.
Pour batter evenly into the pans and sprinkle with remaining sugar/cinnamon over top. Bake for 1 hour (check in 45 mins).
Cool until bread loosens from the pans evenly (about 10 minutes.)
Turn bread onto serving dish. Serve warm or cold.
If you keep a starter for yourself you will bake every 10 days.
The bread is very good and makes a great gift.

I keep my starter in a large jif peanut butter plastic jar. I have it on the counter WITHOUT a hole in the top of the jar. I just have it lightly screwed on so it can breathe. I pick up the jar and shake it in a circle to kind of stir the contents around every day.