Favorite Amish Cinnamon Bread

"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."
 
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Ready In:
241hrs
Ingredients:
22
Yields:
2 Loaves
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ingredients

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directions

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

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Reviews

  1. Love the sourdough cinnamon taste. Great recipe.
     
  2. 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.
     
  3. 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.
     
  4. thanks for posting - i'm out of starter and have been wondering how to get it going again! we love this for breakfast and when i bring it to the office it's gone in minutes!
     
  5. Thank you for posting this recipe. I just used the last of my starter for this bread and came on here to find if someone had it posted. This is my husbands favorite bread. I make a chocolate-cinnamon version which is also very good. Just use chocolate pudding instead of vanilla.
     
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Tweaks

  1. Thank you for posting this recipe. I just used the last of my starter for this bread and came on here to find if someone had it posted. This is my husbands favorite bread. I make a chocolate-cinnamon version which is also very good. Just use chocolate pudding instead of vanilla.
     

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