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    You are in: Home / Recipes / Amish Sourdough Cinnamon Bread Starter and Bread Instructions Recipe
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    Amish Sourdough Cinnamon Bread Starter and Bread Instructions

    Total Time:

    Prep Time:

    Cook Time:

    241 hrs

    240 hrs

    1 hr

    Shawn C's Note:

    found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    baking day ingredients

    COATING mix

    Directions:

    1. 1
      In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
    2. 2
      In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.
    3. 3
      Mix thoroughly or the flour will get lumpy when you add the milk.
    4. 4
      Slowly stir in warm milk and dissolved yeast mixture.
    5. 5
      Loosely cover the mixture with a lid or plastic wrap.
    6. 6
      The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
    7. 7
      For the next 10 days handle starter according to the instructions below for Amish Friendship Bread.
    8. 8
      Day 1: Do nothing: refer to date on bag should be day 10 of mix.
    9. 9
      Day 2: Mush the bag.
    10. 10
      Day 3: Mush the bag.
    11. 11
      Day 4: Mush the bag.
    12. 12
      Day 5: Mush the bag.
    13. 13
      Day 6: Add to the bag- 1 c plain flour, 1 c sugar, 1 c milk, and mush well.
    14. 14
      Day 7: mush the bag.
    15. 15
      Day 8: mush the bag.
    16. 16
      Day 9: Mush the bag.
    17. 17
      Day 10: follow instructions below--.
    18. 18
      Pour the entire contents of the bag into a large metal bowl.
    19. 19
      add 1 1/2 cups plain flour, 1 1/2 cups sugar, 1 1/2 c milk. mix well.
    20. 20
      lable four ziploc bags with date and Day 1.
    21. 21
      fill each of the four bags with 1 cup of batter. (these are the starter bags to give out to friends). If you don't keep one for yourself you will have to wait until someone gives you a starter batter.
    22. 22
      Preheat oven to 325 degrees.
    23. 23
      to your remaining batter you need to add the bread making ingredients.
    24. 24
      grease bottom and sides sides of 2 large loaf pans or spray with pam butter flavor or bakers joy.
    25. 25
      mix pan coating mix and dust the insides of each pan with it coating sides and bottom of each pan well.
    26. 26
      pour batter evenly into the 2 loaf pans and sprinkle any remaining dusting mix on the top of the batter.
    27. 27
      bake approximately 1 hour until toothpick comes out clean. cool until bread loosens from the pan easily. turn onto serving dish or wire rack.

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    Ratings & Reviews:

    • on February 27, 2012

      55

      Thanks for posting! Someone had given me a bag of this starter & I kept it going for a while before finally using it all up in one big baking spree! I had the instructions that came with the original bag, but not the recipe for the starter to restart it! ;) So glad to find it here.....my kids have been asking me to make it again soon!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Amish Sourdough Cinnamon Bread Starter and Bread Instructions

    Serving Size: 1 (2124 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1568.8
     
    Calories from Fat 564
    35%
    Total Fat 62.7 g
    96%
    Saturated Fat 10.6 g
    53%
    Cholesterol 152.3 mg
    50%
    Sodium 1207.2 mg
    50%
    Total Carbohydrate 237.6 g
    79%
    Dietary Fiber 4.2 g
    16%
    Sugars 158.8 g
    635%
    Protein 18.2 g
    36%

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