****Warning**** NON CROCHET POST*****Warning******
Found this while cleaning off the bathroom counter (what was a recipe doing in the bathroom? who knows..I remember making this stuff years ago when kids were young. I must've been busy, set it down and forgot about it. I'm not the world's most organized person!!! )
Please be sure to read this ALL THE WAY through.. there's information at the end that will be very helpful.
Amish Cinnamon Bread
1) Do NOT use metal bowls or utensils
2) Do not refrigerate starters, leave out on the counter.
3) Use PLAIN flour (not self-rising).
4) Let air out of bag periodically; it is NORMAL for the batter to ferment & thicken.
1(.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F / 45 degrees C)
3 cups all purpose flour, divided
3 cups white sugar, divided
3 cups milk
(the instructions aren't clear, but I think you put the yeast, water and 1 cup of each flour, sugar & milk in a large (gallon size) ziploc bag. With all the fermenting and squeezing going on, I think I'd use the name brand bags too.)
Instructions (10 days)
Day 1: do nothing
Day 2: leave on counter, squeeze several times a day.
Day 3: leave on counter, squeeze several times a day.
Day 4: leave on counter, squeeze several times a day.
Day 5: leave on counter, squeeze several times a day.
Day 6: add 1 Cup Sugar, 1 Cup Flour, 1 Cup Milk, squeeze into mix until combined.
Day 7: leave on counter, squeeze several times a day.
Day 8: leave on counter, squeeze several times a day.
Day 9: leave on counter, squeeze several times a day.
Day 10: In large bowl, combine batter with remaining Sugar, Milk, Flour (1 cup of each). Mix with woooden spoon (remember, no metal).
Place 1/2 cup of mix in each of 4 gallon ziplock bags and label each as day 1 of starter. Give 3 bags away (with a copy of the instructions) and keep one for yourself.
To what is left in the bowl add:
1 Cup Oil
1/2 Cup Milk
3 large eggs
1/2 tsp baking soda
1/2 tsp salt
2 C Flour
1 C Sugar
2 tsp cinnamon
1 tsp vanilla
1 small box instant vanilla pudding
1&1/2 tsp baking powder
Mix well with wooden spoon and pour into 3 well greased loaf pans (about 2/3 full). In a seperate bowl, mix tsp cinnamon and 2 Tbsp sugar. Sprinkle on top of batter. Bake at 325 for approx 1 hour or until done. Slice and serve. Enjoy.
since it had been so long since I had made this, I went digging through google to see what I could find to verify my memory. I found these instructions at http://bread.allrecipes.com/az/AmishFriendshipBrdStrtr.asp
seems I remember almost correctly. And very nice to know that the starter can be frozen.
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour, divided
- 3 cups white sugar, divided
- 3 cups milk
- In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
- On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
- Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Also take a look at this: http://www.cdkitchen.com/recipes/recs/388/Friendship_Fruit_Starter14094.shtml