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AMISH CINNAMON BREAD & STARTER


Step 1
1 c. self-rising flour
1 c. white sugar
1 c. milk

IMPORTANT PREP TIPS:

DO NOT USE METAL SPOON OR BOWL FOR MIXING.

DO NOT REFRIGERATE.

IF AIR GETS INTO THE BAG. OPEN BAG AND RELEASE IT.

IT IS NORMAL FOR BATTER TO THICKEN OR BUBBLE.

DAY 1 - You receive the fermented batter in a large 1 gallon ziplock
freezer bag. Do nothing today, place bag on counter.

Day 2 - Squeeze mixture in bag several times.

Day 3 - Same as day 2.

Day 4 - Same as day 3.

Day 5 - Open the bag and add flour, sugar, and milk. Squeeze bag
until well mixed.

Step 2
1 c. self-rising flour
1 c. sugar
1 c. milk

Day 6 - Squeeze mixture in the bag several times.

Day 7 - Same as day 6.

Day 8 - Same as 7.

Day 9 - Same as day 8.

Day 10 - In large non-metallic bowl, combine batter with flour,
sugar, and milk. Mix with wooden or plastic spoon. Pour 1 cup of
batter into 4 separate 1-gallon Ziplock freezer bags. Give 3 of
the starter bags to family and friends, along with instructions.
Keep 1 bag for yourself.

Step 3
1 c. Canola oil
1 c. white sugar
1 tsp. vanilla extract
3 large eggs
2 c. self-rising flour
1/2 c. milk
1 large box of vanilla instant pudding
2 tsp. cinnamon

To remaining batter in bowl, add all ingredients.

In a small bowl mix 1 tsp cinnamon and 3 Tbsp. sugar. Sprinkle into
2 well greased loaf pans (metal is OK). Divide batter evenly
between the 2 loaf pans. Bake at 325 for 1 hour. Can add nuts,
raisins, chocolate chips, chopped apples, pineapples, or other fruits.

For chocolate bread, leave out cinnamon; substitute chocolate
pudding for vanilla; add 1 c. chocolate chips; dust pans with sugar
only

For raisin bread, add 1 cup of raisins

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.