Amish Cinnamon Bread
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.
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