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    Amish Cinnamon Bread

    Source of Recipe

    1. Do not use a metal spoon or beater for mixing
    2. Do not refrigerate
    3. If air forms in the bag, let it out.
    4. It is normal for the batter to bubble and ferment.
    Add 1 C flour, 1 C sugar and 1 C milk...mix together...pour into gallon bag......
    let it sit 24 hours
    Day 1.. You have your start
    Day 2.. Squeeze the bag several times
    Day 3.. Squeeze The Bag
    Day 4.. Squeeze The bag
    Day 5.. Squeeze the bag
    Day 6.. Add 1 C flour, 1 C sugar and 1 C milk
    Day 7.. Squeeze the bag
    Day 8.. Squeeze the bag
    Day 9.. Squeeze the bag
    Day 10.. In large mixing bowl (non-metal), combine batter with the following....1 C flour, 1 C sugar & 1 C milk

    Mix with a wooden spoon. Pour 1 C of the new starter batter into each of 4 new gallon bags. Give one bag to 4 friends with the instructions.
    With remaining batter in bowl, add:
    1 C Vegetable oil
    1 C sugar
    1 tsp. vanilla
    3 large eggs
    2 cups flour
    1/2 C milk
    1/2 tsp. baking soda
    1 large box vanilla instant pudding mix
    1 1/2 tsp. salt
    2 tsp. cinnamon
    In seperate bowl, mix 2 tsp. cinnamon with 6 Tbs. sugar. Sprinkle half of this mixture into bottoms of 2 loaf pans and pour in the batter. Sprinkle the remaining mixture on top. Bake at 350 degrees for about 1 hour or until golden brown. Makes 2 delicious loaves of moist cinnamon bread.




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