Favorite Amish Cinnamon Bread Recipes

Steps:

• On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
• On days 2-5: mush the bag twice daily (remove air first).
• On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
• On days 7-9: mush the bag twice daily (remove air first).
• On day 10: squeeze contents of bag into large mixing bowl.
• Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
• Measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
• To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
• Next add remaining ingredients (except nuts and raisins); mix well.
• Then (if using) fold in nuts and raisins.
• Spray 2 loaf pans with cooking spray.
• Sprinkle generously with cinnamon and sugar.
• Pour batter into pans and sprinkle tops with cinnamon and sugar.
• Bake at 325 for 1 hour or until done. (25 minutes for muffins).

Steps:

• Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
• Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
• Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
• Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
• Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
• Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

Steps:

• Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
• On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
• On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
• On days 6-8: Squeeze the bag several times during the day.(remove air).
• On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
• Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
• In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
• Spray well 2 large loaf pans with cooking spray.
• In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
• Pour batter into pans.
• Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
• Bake at 325 degrees for 1 hour.
• IMPORTANT NOTES:.
• You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
• Do not use metal spoon or metal bowl for mixing.
• Do not refrigerate at any time during the process. Keep on the counter.
• If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
• It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
• You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
• Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

Steps:

• Grease two 9x5 loaf pans. Set aside until needed. Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well. Put 1/4 of batter in each greased loaf pan. In separate bowl, mix the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350°F in a preheated oven for 45-50 minutes or until toothpick tester comes clean. Cool in pan for 20 minutes before removing from pan. Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.