Favorite Amish Cinnamon Bread

Total Time
241hrs
Prep 240 hrs
Cook 1 hr

I got this from my mom and as it was passed from person to person, I don't know where it originated. This is a "sourdough" recipe. It takes 10 days sitting out on the counter, but is absolutely wonderful. My family eats this bread for snacks, breakfast, gives as gifts, a must have for holidays.

Ingredients Nutrition

Directions

  1. On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
  2. On days 2-5: mush the bag twice daily (remove air first).
  3. On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
  4. On days 7-9: mush the bag twice daily (remove air first).
  5. On day 10: squeeze contents of bag into large mixing bowl.
  6. Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
  7. 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).
  8. To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
  9. Next add remaining ingredients (except nuts and raisins); mix well.
  10. Then (if using) fold in nuts and raisins.
  11. Spray 2 loaf pans with cooking spray.
  12. Sprinkle generously with cinnamon and sugar.
  13. Pour batter into pans and sprinkle tops with cinnamon and sugar.
  14. Bake at 325 for 1 hour or until done. (25 minutes for muffins).
Most Helpful

5 5

Love the sourdough cinnamon taste. Great recipe.

5 5

Thank you for posting, this is wonderful. I have been wanting friendship bread for a while but never knew how to make the starter. I will be making this often.

5 5

I love this recipe! A friend gave me a starter and I have been "culturing" it on the counter for about 6 weeks. Every 5 days, I add 1 cup of flour/sugar/milk and stir. When I want to make a bread, I just pull out a cup with out worring if it's been 10 days yet and it works out fine. To make pumpkin bread, I decreased the oil to 2/3 cup and added 1/3 cup of pumpkin, 2t cinnamon, 1t nutmeg and 1/2t cloves. I happened to have pumpkin spice pudding that they carried around the holidays and used that. For apple bread, use 2/3 cup oil, 1/3 cup applesauce, 1 cup diced apples, 2/3 cup walnuts and 2t cinnamon. I used vanilla pudding here. Also made banana using banana pudding, 2/3 cup of oil, 2/3 cup of bananas and 1 cup of walnuts. Coconut bread is also good with coconut pudding and 1 cup of toasted coconut. Once you have a good sized batch, say 4-6 cups, just feed it every 5 days and dip out a cup when you need. A lot of fun coming up with new stuff.