Amish Cinnamon Bread

Amish Cinnamon Bread (A.K.A. Friendship Bread Dough)

A starter dough was given to me back in June and I thought it would be fun to share.  I am still experimenting with it.

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 Mash bag

DAY 2 Mash bag

DAY 3 Mash bag

DAY 4 Mash bag

DAY 5 Mash bag

DAY 6 Add to bag: 1 cup flour, 1 cup sugar, 1 cup milk: mush bag

DAY 7 Mash bag

DAY 8 Mash bag

DAY 9 Mash bag

DAY 10        Pour entire contents of bag into large NON metal bowl. 

Add 1½ cups of flour, 1½ cups sugar, 1½ cups milk; mix well. 

Measure out 4 separate batters of 1 cup each into 4 gallon size zip lock bags. Keep one starter for yourself and give three to friends with a copy of this recipe.

Use the remaining batter in your non-metal bowl:
Follow these instructions to bake your bread:

Preheat oven to 325°

Add the following ingredients to the remaining batter in the bowl:

3 eggs

1 cup vegetable oil (or ½ cup oil and ½ cup applesauce)

½ cup milk

1 cup sugar

2 tsp cinnamon

½ tsp vanilla

1½ baking powder

½ tsp baking soda

½ tsp salt

2 cups flour

1 large box instant vanilla pudding

Grease 2 loaf pans.  Mix an additional ½ cup sugar and 1½ tsp. cinnamon.  Dust pans with this mixture.  Pour batter evenly into the pans and sprinkle with remaining sugar/cinnamon mixture over top.  Bake for 1 hour (check after 45 minutes).  Cool until bread loosens from the pans evenly (about 10 mins).  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.  Only the Amish know how to create a starter, so if you give them all away you will have to wait until someone gives you one back.                                                                              

© Crackerberries 2013