Amish Cinnamon Bread

If you need a starter just ask Rachel she probably has these in the freezer. This bread became a daily hassle but sure taste yummy.

Notes

Do not use any type of metal spoon, bowl, or pan (glass or plastic only)

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; this is the day that you recieve your batter starter

Day 2: mush the bag

Day 3: must the bag

Day 4: mush the bag

Day 5: mush the bag

Day 6: add 1 cup flour, 1 cup sugar, 1 cup milk to the bag. Mush the bag.

Day 7: mush the bag

Day 8: mush the bag

Day 9: mush the bag

Day 10: follow the instructions below

Pour entire contents of the bag into a large non-metal bowl. Add 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 cups milk. Mix well.

Label four one gallon Ziploc bags with Day 1 and the date. Fill each of the bags with 1 cup of the batter mixture. These are the starters for you on pass on to your freinds/ coworkers. If you want you may keep one for yourself. Note: if you keep a started for yourself you will be baking bread on the 10th day. If you don't keep one for yourself, you will have to wait until you recieve another starter from a friend, as teh Amish are the only ones who know how to create a starter.

Preheat the oven to 325 degrees. To the remaining batter, add:

3 eggs

1 cup oil (or 1/2 cup oil and 1/2 cup applesauce

1/2 cup milk

1 cup sugar

2 t. cinnamon

2 t. vanilla

1 1/2 t. baking powder

1/2 t. salt

2 cups flour

2 small boxes instant vanilla pudding or 1 large box.

Grease bottom and sides of two large loaf pans. Mix 1/2 cup sugar and 1 1/2 t. cinnaomon in a small bowl. Dust the insides of each pan wiht half of the mixture, making sure to covor bottom and sides well. Pour batter evenly into the two pans and sprinkle remianing mixture over the top.

Bake for one hour or unto tookpick comes out clean. Cool until the bread loosens from the pan easily and evenly. Turn out into serving dish. YUM!