Amish Sourdough Cinnamon Bread

Do not use anything metal. Do not refrigerate. If air gets into the bag release it. It's normal for batter to rise bubble and ferment. You can go over a day or two but you CANNOT feed or bake early.

constancea @cook_3210419

Greenville, North Carolina

Do not use anything metal. Do not refrigerate. If air gets into the bag release it. It's normal for batter to rise bubble and ferment. You can go over a day or two but you CANNOT feed or bake early.

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Ingredients

1starter
3 eacheggs
1 cupoil
1/2 cupmilk
1 cupsugar
2 tspcinnamon
2 boxvanilla or chocolate pudding
1 1/2 tspBaking Powder
1/2 tspbaking soda
1/2 tspvanilla
2 cupflour
1/2 tspsalt

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Steps

1

Day 1 - Do nothing (this is the day you receive your starter bag)
2

Day 2 - Mush the bag
3

Day 3 - Mush the bag
4

Day 4 - Mush the bag
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Day 5 - Mush the bag
6

Day 6 - Add to the bag 1 cup flour, 1 cup of sugar, 1 cup Milk. Mush the bag.
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Day 7 - Mush the bag
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Day 8 - Mush the bag
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Day 9 - Mush the bag
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Day 10 - Pour entire contents of bag into a non-metal bowl
11

Add 1 1/2 cups flour, 1 1/2 cup sugar, 1 1/2 cup milk. The starter will form lumps, add flour and sugar only and stir until smooth then add milk gradually.
12

Label 4 one-gallon Ziploc bags with day 1 and the date. Fill each of these bags with 1 cup of the mixture. These are new starters. Pass on to friends or whom ever.
13

Preheat oven to 350°F
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Add all ingredients
15

Grease bottom and sides of pan.
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Mix 1/2 cup sugar and 1 1/2 tsp cinnamon and dust the inside of the pan.
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Pour in batter and sprinkle remaining cinnamon mixture on top
18

Bake 1 hour. Let cool and cut.