Post by gypho on Jun 14, 2008 2:09:30 GMT 9.5
Amish Cinnamon Bread
(Do not refrigerate batter!)
(Do not refrigerate batter!)
Day 1: Receive the fermented batter.
Day 2: Squeeze the bag several times (and let air out)
Days 3, 4, & 5: Repeat Day 2.
Day 6: Add 1 Cup whole milk, 1 Cup SR Flour, 1Cup Sugar – Squeeze to blend.
Days 7, 8, 9: Repeat Day 2.
Day 10: In large non-metallic bowl, combine your batter with 1 Cup whole milk, 1 Cup SR Flour, 1 Cup Sugar. Stir with a wooden or plastic spoon. Mix well.
Pour four (4) one-cup starters into gallon size plastic zip-loc bags. Give those four starters to friends with a copy of instructions.
*Day 10*: To the remaining batter in the bowl, add (in order, mixing well after each addition):
1 Cup Oil, 1 Cup Sugar, 1 teasp. Vanilla, 3 large eggs, 2 Cups SR flour, ½ Cup whole milk, 2 small boxes instant vanilla pudding, and 1 teasp. Cinnamon.
In separate bowl, mix 1 teasp. Cinnamon and 3 Tablespoons Sugar. Sprinkle this into well-greased pan before pouring batter in (cooking spray may be used). Bake @ 325° for one (1) hour or until testing with a butter knife shows no moist batter. Raisins, nuts, etc, can be added into batter last before pouring into pans. Makes 2 loaves.
*Reminder* Do not use any metal bowls or utensils. Do not refrigerate batter. If bag fills with air, let it out. It is normal for batter to thicken, bubble and ferment.
To MAKE one starter, put these ingredients in a Zip-loc type baggie:
1/3 Cup Self-Rising Flour
1/3 Cup Sugar
1/3 Cup whole milk
Let them ferment for four (4) days, squeezing and letting air out every day. On the fifth day, you may begin following the recipe instructions.
*Tip*
I usually make a "mark" of some kind on the baggie every day, one mark for each day after I've squeezed it and let the air out. Sometimes I write the date of "Day 6" and "Day 10" on the baggie.