Amish Cinnamon Bread Recipe

How to make it

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• Starter
• 1 package active dry yeast
• 1 cup milk
• 1 cup flour
• 1 cup sugar
• Do not use metal bowls or spoons and do not refrigerate.
• To Start:
• Dissolve yeast in small amount of warm water. Mix all ingredients
• together
• in ample size bowl or jar (it will grow)
• Day 1 Take fermented starter in ziplock bag. Do nothing! Put bag on
• counter.
• Day 2 Squeeze bag several times.
• Day 3 Squeeze bag several times.
• Day 4 Squeeze bag several times.
• Day 5 Squeeze bag several times.
• Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk. Squeeze bag
• several
• times.
• Day 7 Squeeze bag several times.
• Day 8 Squeeze bag several times.
• Day 9 Squeeze bag several times.
• Day 10 In a large non-metallic bowl, combine batter with 1 cup milk, 1
• cup
• flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one
• gallon ziplock bags and pour 1 cup of starter in each.
• Store or give away
• To the remaining batter:
• in a bowl, add: 1 cup vegetable oil
• 2 cups flour
• 1 cup sugar
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 large eggs
• 2 boxes vanilla pudding
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons sugar,
• sprinkle into well greased pans before batter. Bake at 325* for 1 hour
• or until done. REMEMBER: Do not refrigerate starter! As air builds in
• the bag, let air out. It is normal for the batter to thicken, bubble
• and ferment.