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Amish Cinnamon Bread (also known as Friendship Bread)

Posted By dee58m On February 5, 2012 @ 8:40 am In All Recipes,Breads,Breakfast,Coffee Cake,Fruit Breads,Other Breads,Other Breakfast | 4 Comments

Important Preparation Tips:
Do not use metal spoons or metal bowls for mixing.
Do not refrigerate.
If air gets in bag, let it out. Burp the bag daily. It is normal for the batter to thicken, bubble and ferment.

The Beginning Starter:

In a small glass bowl dissolve the yeast in warm water. Let stand 10 minutes.

In a 2 qt glass or plastic bowl combine 1 c flour and 1 c sugar. Mix thoroughly so flour won’t lump when the milk is added.

Slowly stir 1 c milk into the dissolved yeast mixture.

Pour into a gallon Ziploc bag and sit on the counter. Consider this Day 1.

Day 2 – squeeze the bag several times and let the air of the bag (burp the bag)
Day 3 – squeeze the bag.
Day 4 – squeeze the bag.
Day 5 – squeeze the bag.
Day 6 – add 1 cup all purpose flour, 1 cup white sugar, 1 cup milk
Day 7 – squeeze the bag.
Day 8 – squeeze the bag.
Day 9 – squeeze the bag.
Day 10 – In a large glass bowl, pour in the batter, add 1 cup all purpose flour, 1 cup sugar, 1 cup milk. Mix with a wooden spoon or rubber spatula.

Pour 4, one cup starters into gallon Ziploc bags. Keep one starter for yourself and give the other 3 starters to friends along with the instructions.
The Bread:

To the remaining batter in the bowl add the Bread ingredients, minus 1 teaspoon cinnamon and 3 Tablespoons sugar which you mix together in a separate bowl. Mix the Bread batter together. (I like to add 1/2 to 1 cup raisins, nuts or chocolate chips to the batter.)

Sprinkle the cinnamon/sugar mixture into your 2 well greased loaf pans before pouring the batter into the pans.

Bake at 350 for 45 – 50 minutes. Test with a toothpick in center. (I have a hot oven, my loaves are baked at 45 minutes)


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