Ingredients for Amish Sourdough Cinnamon Bread Starter And Bread Instructions
- Active Dry Yeast
- Warm Water
- All Purpose Flour
- White Sugar
- Milk
- Eggs
- Oil
- 1 teaspoon sugar
- Cinnamon
- 1 teaspoon salt
- Baking Powder
- Baking Soda
- Vanilla
- Plain Flour
- Instant Vanilla Pudding
- Raisins
- Nuts
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How to Make Amish Sourdough Cinnamon Bread Starter And Bread Instructions
- **Day 1-7: Starter Preparation:**
- In a large glass or plastic bowl, combine 1 cup of unbleached all-purpose flour and 1 cup of lukewarm water (105-115°F). Mix thoroughly with a wooden spoon until a smooth paste forms.
- Cover the bowl loosely with a clean cloth or plastic wrap and let it sit at room temperature (70-75°F).
- After 24 hours, it should show signs of activity (bubbles). Gently stir with a wooden spoon.
- Repeat steps 2 and 3 for 6 more days, observing the fermentation process. The starter will bubble and rise. Gently stir each day, releasing excess gas.
- **Day 8-10: Starter Maturation**
- Reduce feeding to every other day following instructions from Day 1-7. Continue to let it ferment at room temperature.
- By day 10, your starter should be robust and active. It will rise and fall with consistent bubbly activity, indicating it is ready for bread making.
- **Amish Sourdough Cinnamon Bread:**
- In a large glass or plastic bowl, combine the sourdough starter (1 cup, fed 6 hours before use) , 1 cup lukewarm water, 1 teaspoon of sugar, and 1 teaspoon of salt.
- Add 4 cups of unbleached all-purpose flour, 1/2 cup of whole wheat flour, and 1/4 cup of brown sugar. Mix thoroughly.
- Gradually add additional flour, a cup at a time, mixing until a smooth, slightly sticky dough forms. Knead the dough lightly on a lightly floured surface for 5-7 minutes.
- Place the dough in a lightly oiled glass or plastic bowl, cover, and let rise in a warm place for at least 4-6 hours or until doubled in size.
- Punch down the dough and gently fold in 1/2 cup of cinnamon sugar (mix 1/2 cup sugar with 2 tablespoons of cinnamon).
- Shape the dough into a loaf and place it in a greased glass or plastic loaf pan.
- Cover and let rise for another 1-2 hours, or until almost doubled in size.
- Preheat your oven to 350°F (175°C).
- Bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
635g
Fat
53g
Carbs
79g
