AMISH CINNAMON BREAD
1 package active dry yeast
1 cup milk
1 cup flour
1 cup sugar
NOTE: DO NOT USE METAL BOWLS OR SPOONS AND DO
NOT REFRIGERATE. PROCEDURE TO MAKE THE STARTER
Dissolve yeast in small amout of warm water.
Mix all ingredients together in ample size bowl or jar (it will
grow) This is day 1 of the recipe , then the next day go to day 2
and so on.
DAY 1 Receive fermented starter in ziplock bag.
Do nothing! Put bag on counter.
DAY 2 Squeeze bag several times.
DAY 3 Squeeze bag several times.
DAY 4 Squeeze bag several times.
DAY 5 Squeeze bag several times.
DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup
of milk. Squeeze bag several times.
DAY 7 Squeeze bag several times.
DAY 8 Squeeze bag several times.
DAY 9 Squeeze bag several times.
DAY 10 In a large non-metallic bowl, combine
batter with 1 cup milk, 1 cup flour and 1 cup sugar. Mix with wooden
or plastic spoon. Take four one gallon ziplock bags and pour 1 cup
of starter in each. Give these four starters with a copy of
instructions to family and friends.
TO THE REMAINING BATTER IN BOWL, ADD:
1 CUP VEGETABLE OIL
2 CUPS FLOUR
1 CUP SUGAR
½ CUP MILK
1 TEASPOON VANILLA
½ TEASPOON SALT
2 LARGE EGGS
2 BOXES VANILLA
1 ½ TEASPOONS BAKING
1 ½ TEASPOONS
In a separate bowl, mix 1 teaspoon cinnamon and
3 tablespoons sugar, sprinkle into well greased pans before batter.
Bake at 325* for 1 hour or until done.
REMEMBER: Do not refrigerate starter! As air
builds in the bag, let air out. It is normal for the batter to
thicken, bubble and ferment.
Also, you can try different pudding flavors-add
a little character to your bread! Someone recommended a box of
pistachio and a box of lemon. Try it out!
Herb Swirl Bread
7g yeast (or 1 ½ tsp yeast)
2 tsp sugar
1 tsp salt
1/3 cup warm water
3 cups plain flour
1 cup plain stoneground wholemeal flour
1 ½ cups water
1 tbs olive oil
1/3 cup plain flour
¼ cup chopped fresh parsley
1 tbs chopped fresh thyme
1 tbs choped fresh rosemary
1 tbs chopped fresh chives
1 tbs chopped fresh oregano
½ tsp ground black pepper
¾ tsp crushed rock salt
2 tsp milk
Combine yeast sugar water and salt in a bowl
and stand 10 mins. Sift flours and return the husks to the bowl.
Make a well and add the yeast mixture, water and oil. Stir with a
fork until crumbly but moist. Kneed on a lightly floured surface for
10 minutes. Add extra ¼ cup of flour if mixture is sticking to the
Shape into a ball and place in a lightly oiled
bowl. Cover with plastic wrap and allow to rise 1 hour.
Turn dough onto a lightly floured surface and
kneed ½ minutes. Flatten dough to 23 cm square. Scatter pepper and
rock salt on top then the herbs.
Roll up like a swiss roll and put into an oiled
25 x 15 cm loaf tin. Cover with plastic wrap and allow to rise 30
minutes. Meanwhile preheat oven to 240C. Brush top of leaf with
milk, sprinkle with wxtra salt. Bake in centre of oven 25 mins or
until well risen, brown and crusty on top. It should sound hollow
when tapped. Return to oven 5 mins for a really crisp crust.
This is a great recipe to be creative with.
Substitute the herbs for what you like. A favorite of ours is whole
dates and whole almonds. We also like chopped olives and rosemary.