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Amish Cinnamon Bread

Day 1: You have received the fermented batter in a one-gallon zip-lock bag. Do nothing with it, other than placing it on your kitchen counter waiting for Day 2. DO NOT REFRIGERATE!!

Day 2 through Day 5: Squeeze your bag several times each day.

Day 6: Add 1- cup flour, 1-cup milk & 1 cup sugar. Squeeze to mix contents and place it back on your kitchen counter.

Day 7 through Day 9: Squeeze contents several times each day.

Day 10: In a large non-metallic container, combine batter with 1- cup milk, 1-cup sugar and 1- cup flour. Mix with wooden or plastic spoon. Open four one-gallon zip-lock bags. Pour 1 cup of the starter batter into each bag and give them to your friends along with this recipe.

To the remaining batter, add 1-cup canola oil, 3 eggs, 2-cups flour, 1 tsp. cinnamon, 1 cup sugar, 1 1/2 tsp. baking powder, 1/2 cup milk, 2 small boxes of instant vanilla pudding, 1 tsp. vanilla, 1/2 tsp. salt & 1/2 tsp. baking soda. Stir ingredients with spoon to mix.

In a separate bowl, mix 1 tsp. cinnamon and 3 tbsp. sugar. Sprinkle part of this mixture into the bottom of 2 well greased bread pans. Then pour the batter equally in the bread pans. Sprinkle the remaining mixture on top of the batter. Bake the loaves at 325 degrees for about 1 hour or until a toothpick comes out clean.

REMINDERS: DO NOT REFRIGERATE BATTER!! When air gets into the bag, let it out and reseal the bag. This is a normal part of fermentation.

If anybody needs a starter bag I am more than willing to share. I will have some ready to go in about 5 days or so.

thank you jessica! i will post the starter recipe shortly.

well, the recipe i have says to use a gallon jar and stir with a spoon.

Here is one:
Amish Starter
Ingredients

* 3 cups sugar, divided
* 3 cups flour, divided
* 3 cups milk, divided
Directions:
Never use metal bowls or spoons
1.Day 1: In a large glass or plastic bowl, combine 1 cup sugar, 1 cup flour, and 1 cup milk.
2.Stir with a wooden spoon.
3.Cover loosely with a clean cloth dish towel.
4.Keep at room temperature.
5.Day 2: Using a wooden spoon, stir once a day.
6.Day 3: Using a wooden spoon, stir once a day.
7.Day 4: Using a wooden spoon, stir once a day.
8.Day 5: Add 1 cup sugar, 1 cup flour, and 1 cup milk.
9.Stir.
10.Day 6: Using a wooden spoon, stir once a day.
11. Day 7: Using a wooden spoon, stir once a day.
12.Day 8: Using a wooden spoon, stir once a day.
13. Day 9: Using a wooden spoon, stir once a day.
14.Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk.
15. Stir.
16. Remove 3 cups of mixture and give one cup to three friends. In a zipbag.
17.Save remaining starter for yourself, feeding every fifth day with 1 cup sugar, 1 cup flour and 1 cup milk..
Note~Don't forget to print out the directions for your friends, so they know how to feed the starter!
* this can be frozen in 1 1/4 cup measurements in ziplock bag, dated, for up to 6 mos. To use for baking, let thaw 8 hrs. To use for "starting" a new batch - let thaw and count as Day #1...
You can do the starter in a large Ziploc bag (with the date clearly written on it so you don't lose track of the days), and "smoosh" the bag every day instead of stirring. You usually need to open the bag every day or so to "deflate" it, but it makes it easier to give it to others, and safer to store in your kitchen.
And I have another that uses a little yeast in the beginning too.

tina, you are too fast for me.

copy/paste

good one. i checked and the one i have is the same except it has at the beginning to dissolve one package of yeast (0.25 oz) in 1/4 c warm water, then add the milk, flour, and sugar.

I have never had a bag burst open.

jessica, when i think of all the things i've found in zipbags all over my house and have been grateful they didn't burst, i'm with ya!

I actually like this idea better. knowing exactly what you are growing in that bag eases my mind. What if the wrong fungus crawls in and begins to grow in your medium?
And I believe with this one you can store it in your refrigerator after it is 'finished' for up to 9 weeks. And then bring it back to room temps to use in baking and to grow more starter.

I have one of those plastic bowls with the expanding lids. It is perfect for starter.

Jonni you don't have to worry about the "kind of bacteria" you are growing. The wild yeast will take over from anythng else and you'll know because of the bubbles rising from your starter.