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WARNING: There is no pumpkin in the following recipe. I repeat, no pumpkin. I’m taking a small break (we’ll see how long it lasts)!
This may very well be one of the first breads I have ever made. It’s a staple in our family, and there are usually several loaves frozen at any given time! I usually make a starter batch, and instead of giving my bags of batter away, I keep them (GASP!!) and when they are due to be baked, I bake all of them (usually ending up in 8 loaves of bread).
Have you ever tried this bread? The crust is a thick, crunchy cinnamon sugar coating, especially if you generously coat it like I do before baking. I’m often asked for the recipe for this bread, so here ya’ll go!
Ingredients
- 1 envelope active dry yeast
- 2 cups warm water
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 3 eggs
- 1 cup oil
- 2/3 cup milk
- 1 cup sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup flour
- 1 large (or two small) instant vanilla pudding (not sugar free)
- 1 cup sugar
- 2 Tbsp cinnamon
For the Starter:
For the Bread:
Instructions
- For the Starter:
- To prepare the starter batch, mix yeast with 1/2 cup hot water until yeast is dissolved. Add 1 1/2 cup hot water, 1 cup milk, 1 cup flour and 1 cup sugar. Mix until blended. Use whisk if needed.
- In three ziploc freezer bags, add 1 cup of batter to each bag. In your bowl will be a remaining one cup of batter. Either give those other bags of batter away, or save them yourself to bake a bunch of bread. If I’m in the bread making mood...I will make four batches (8 loaves of bread). The bread freezes very well and is nice to have on hand.
- For the Bread:
- Okay, with your 1 cup of batter, add remaining ingredients (except the last two). Mix. Will be slightly lumpy, that’s okay.
- In two loaf pans, grease generously. I like to grease my pans, lay parchment paper on just the bottom of the pan, then grease again! After greasing the pan, sprinkle with a cinnamon-sugar mix. Divide batter between two pans then generously top each battered pan with remaining cinnamon sugar mix. This is what provides a nice crunchy cinnamon layer on the bread, very important!
- Bake in a 325 degree oven for about one hour. Cool about ten minutes in pan, then remove to cooling racks. Delicious served hot or cold (with butter of course)! Enjoy.
- For the remaining bags of batter, here are your instructions:
- DAY 1- Day you make starter or receive bag (do nothing)
- DAY 2- Day 5- Mush bag
- DAY 6- Add 1 cup flour, 1 cup milk, 1 cup sugar to bag, Mush.
- DAY 7- DAY 9- Mush bag
- DAY 10-
- Pour contents of bag in large bowl, add 1 1/2 cup each of flour, sugar and milk. Measure out 1 cup into 3 ziploc bags, With remaining batter follow instructions above for making bread. ENJOY!
Copyright Shugary Sweets 2011-2013
{ 29 comments… read them below or add one }
You are pure evil you know?
This is one of our favorite breads in our house. (I never give the starters away either…gotta love the freezer option:-) But I have never googled the actual start method because this bread is so addicting!!! And then you go and post how to make a start! Curse you!!!
You know I still love ya right?
I’ve had Amish bread but never with a cinnamon/sugar crust. I can’t wait to try this…thanks
Don’t worry, I keep my starters too!
yum! this reminds me of going to the amish market when i was little!
I am soooo excited to find this recipe for the starter!!! This is one of my favorite kinds of bread and I was just craving it something mad- now I have you to thank.
Found you over at Sweet Peas and Bumblebees link up and so glad I did! Newest follower.
-Robyn from http://tipsfromtheheart.blogspot.com
I love this bread! We always called it Amish Friendship bread, as you make friends when you give it away… err, I guess when you keep the other starters for yourself and give the recipe away?? Either way, thanks!
I was just talking to my family about this bread starter last month. Now I have a recipe to share with them! Thanks!!
This is a really interesting recipe. I’ve never seen anything like it. I love the color of the bread, and cinnamon with apples – you can’t go wrong with that!
Looks yummy, especially with the vanilla pudding thrown in. Thanks for sharing on Sweet Indulgences Sunday.
Hi! Just stopping by to let you know that your recipe was #2 on Sweet Indulgences Sunday last week. Hope you’ll stop by and share another recipe this week.
So technically if you werent going to give any away couldn’t you make loaves with all of the other “starter” bags on the day you made them? You don’t have to feed that last 1 cup that is left you can just make the bread right away??
@linzy…exactly!!!
My starter seems very runny…is it supposed to be? Please say it is
@anonymous- YES! It is supposed to be very runny. You’re doing just fine…
I make this all the time, but for the starter I just put 1 cup flour, 1 cup sugar and 1 cup milk. Also, I put crushed pecans on top with the cinnamon and sugar and it is delicious!
My bread completely fell in the middle (and I mean like the Grand Canyon). We live in Colorado, so the altitude does affect some baked goods, but I’ve never had anything fall this badly. I was wondering if maybe putting all of the 1 c. sugar and 2 T. cinnamon split between the top of the two loaves was too heavy and made them fall, because quite a bit of the topping did not sink in and was just sitting on top of the crust after baking. Any ideas? When you say “generously top” them, do you split the entire 1 c. and 2 T. between the loaves, or do you have some left in the bowl afterwards?
(It was still very tasty, even if it wasn’t very pretty!)
The topping does create a crust around the entire bread. I’m not sure why it sank in though…I always use the entire amount on both loaves. I do use some of the topping to coat the inside of the greased pans as well. Glad it tasted good, sorry I can’t be of more help!
So this is basically a recipe from an Amish Friendship Bread Starter. (Which is not really Amish at all) It is really a good one. One that I have not had in a long time. Thank you for the reminder!!
I love making these. I actually make them in small individual size loaf pans and mix them up. Some get white chocolate chips, some milk chocolate, some rasins, some a crazy mixture of everything. They freeze really well to, and make a great item to add to a packed lunch.
Yum love this bread, but am from New Zealand and our yeast doesnt come in envelope size? what would the quantity of one of the be please?
thanks =]
Made this bread today and like MrsSmith posted…my bread fell in the middle where the cinnamon sugar was…..only to sink to the inside and it didnt cook all the way through. Which I didnt know until I cut into the bread. But the outter part yummy. Any thoughts?
Not sure why it would sink. Unless measurements were somehow mistaken or your oven temperature may be off? Sorry!
aimee @ shugarysweets recently posted..Chocolate Brownies with Homemade Caramel Sauce and Salted Caramel Frosting
I am curious about this and want to make it, but I have never baked using starters. Do the bags of starter stay in or out of the refrigerator. Thanks, this looks good and I want to make it.
Denise
You can leave the bags of starter on your counter! Enjoy!
aimee @ shugarysweets recently posted..Peanut Butter Cookie Dough Truffles
Thank you. I am definitely going to try this! Denise
It’s very delicious! ENJOY!
I have been making this for years and you do not need a starter. Just make the recipe as directed and there is no change in the taste. I even go fat free and use all milk and no oil for a healthier version. They all come out great!
I use all flavors of pudding in these. Add nuts, choc chips, raisins, really anything you want to add/.
I use all flavors of pudding in these. Add nuts, choc chips, raisins, really anything you want to add/.
Great idea trish!!