Amish Bread (Non-Yeast)
- Ready In:
- 240hrs 35mins
- Ingredients:
- 17
- Yields:
-
18 mini loaves
ingredients
-
For first 10 days
- 709.77 ml flour
- 709.77 ml sugar
- 709.77 ml milk
-
For the pans
- cooking spray
- 236.59 ml sugar
-
For EACH BATCH
- 177.44 ml canola oil
- 236.59 ml chopped pecans
- 170.09 g box vanilla instant pudding mix
- 3 eggs
- 473.18 ml flour
- 236.59 ml sugar
- 6.16 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 4.92 ml cinnamon
- 4.92 ml vanilla
- 1 granny smith apple, skin on, chopped
directions
- On day 1, combine 1 cup flour with 1 cup sugar. Add 1 cup milk; stir. Cover and keep at room temperature.
- On days 2-4, stir and re-cover.
- On day 5, combine 1 cup flour and 1 cup sugar. Add to mixture. Then add 1 cup milk; stir. Cover and keep at room temperature.
- On days 6-9, stir and re-cover.
- Everything comes together on day 10!
- Preheat oven to 350°F Spray mini loaf pans with cooking spray and sprinkle sides and bottom heavily with sugar. (1 cup sugar is an estimate; use more or less, as much as you need.).
- Combine 1 cup flour and 1 cup sugar. Add to mixture. Then add 1 cup milk; stir. Divide mixture into three equal batches.
- To EACH BATCH, add the following: 3/4 cups canola oil, 1 cup chopped pecans, 1 large box (5.9 oz) vanilla instant pudding, 3 eggs, 2 cups flour, 1 cup sugar, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp vanilla, and 1 Granny Smith apple, skin on, chopped. Batter will be VERY thick.
- Divide batter into prepared pans, filling half to 2/3 full. Bake for 35 minutes until loaves are well risen and golden, and a skewer inserted into the middle of a loaf comes out clean. Cool (in or out of pans).
- Enjoy! Delicious as is, extra yummy toasted with butter. Freezes very well.
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RECIPE SUBMITTED BY
cowpants13
Kingston, Washington