The Amish Have it Going On

Ok, I know I said I wasn't going to blog anymore, but I just couldn't help myself. Today was Day 10 in the Amish Cinnamon Bread ritual and as I was closing down my kitchen I realized that I needed to store the bread I baked earlier this evening. Well, you know I had to slice it first to get a little late-night sample. Remember, I haven't had this bread in over 7 years.

Let me tell you, this bread rocks! I don't know what the Amish have done to create this recipe, but I do know that I am so thankful to them for creating it. I put two bags of starter in the freezer to make for a later time and now I am so glad. The bottom of the recipe states that if you give away all of your starter, then you will have to wait until someone somewhere gives you one from theirs. Apparently only the Amish know how to create the starter. So I've got my two bags in the freezer and I will give away two bags. (I know I'm writing out of order. I should have mentioned earlier that when you follow the directions for Day 10, you have to feed the starter more so that you can have 5 batches of starter: 1 to save (or in my case two), 3 to give away, and 1 to add the remaining ingredients to so you can make the bread.)

After you follow the directions on adding the ingredients to the starter batter, you grease two loaf pans and then add a mixture of flour, sugar, and cinnamon to the bottom of both pans. You add the batter to both pans and then top them with the flour, sugar, cinnamon mixture. You bake for an hour, let cool for 10 minutes in the pan on a cooling rack, remove the bread from the pan to continue cooling on the rack, and then VOILA! You are done.

Here is this delicious treat. I wish the screen was scratch-and-sniff so you could get a whiff of all this goodness. Oh well; you'll just have to take my word for it. :-)

Amish Cinnamon Bread Recipe

Important Notes: Do Not Refrigerate! Do Not Use Metal Spoons or Bowls for Mixing! It is normal for the batter to rise, bubble, and ferment.

Day 1: Do Nothing. This is the day you receive the batter.

Day 2: Mush the bag.

Day 3: Mush the bag.

Day 4: Mush the bag.

Day 5: Mush the bag.

Day 6: Add to the bag: 1 cup all purpose flour, 1 cup sugar, and 1 cup milk, then mush the bag.

Day 7: Mush the bag.

Day 8: Mush the bag.

Day 9: Mush the bag

Day 10: Follow the instructions below:

  1. Pour the entire contents of the bag into a large non-metal bowl.
  2. Add 1 ½ cups each of flour, sugar, and milk.
  3. Measure out into four separate batters of 1 cup each and put into 4 one gallon Ziploc bags. Keep a starter for yourself and give the other three bags away to friends along with a copy of these instructions.
  4. Preheat oven to 325 degrees.
  5. To the remaining batter in your bowl, add:
3 eggs
1 cup vegetable oil
½ cup of milk
2 tsp cinnamon
½ tsp. vanilla
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. salt
2 cups flour
1 large box of vanilla instant pudding

Grease two large loaf pans and mix an additional ¼ cup each of sugar and flour and 1 ½ tsp. cinnamon. Dust the greased pans with half of the mixture.

Pour the batter evenly into the pans and sprinkle the remaining sugar and cinnamon mixture on top.

Bake for one hour, cool until the bread loosens from the pan evenly (about 10 minutes). Serve warm or cold (much better warm).

If you keep a starter for yourself, you will be making bread every ten days. The bread is really good and makes a great gift. Only the Amish know how to create the “starter” so if you give them all away, you’ll have to wait until someone gives you one back!

* Potential modifications: This recipe is definitely not all that healthy, but it tastes really good.

  • A friend of mine made her bread and she used half the amount of oil and the other half with applesauce.
  • When I make another bread, I will not use the cinnamon/flour/sugar mixture because I didn't like the white look on the bread. I will use it on the bottom, but dust the top with just cinnamon/sugar.
  • You can add 1 cup of chopped apples, 1 cup of pecans, or 1 cup of raisins, or a mixture of them all. Be creative.

Also I know that the recipe says that only the Amish know the real starter recipe, but I found a starter recipe online. Check it out here.


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