Friday, October 10, 2014

Amish Cinnamon Bread

I have a collection of Amish and Mennonite Recipe Books. I buy most of them from the MCC ( Mennonite Central Committee) Sale in Kansas. My wife was raised on a Mennonite Farm there. Every year we attend the sale and the first stop I make is the booth with vintage cookbooks. Some of the many that I own are hand written books handed down through generations. Eventually they make it to the Mennonite Sale.
This recipe is adapted from one that came to me from a friend of ours in our hometown in Kansas.
Thank you Connie for sharing this recipe.

Amish Cinnamon Bread.

Here's what you'll need:

Preheat the oven to 350 degrees
2 Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and kept refrigerated in a jar. I always have it available for all of my baking needs.
The recipe makes 2 Loaves.
No kneading necessary, simply mix the ingredients and bake it!

Batter ingredients.
1 C Butter, softened
2 C Granulated Sugar
2 Eggs
2 C Buttermilk
4 C Flour
2 tsp Baking Soda

Cinnamon/Sugar Mixture.
In a small mixing bowl:
2/3 C Granulated Sugar
2 tsp Cinnamon
Whisk well and set aside.

Bread Batter directions.
In a large Mixing Bowl:
2 C Granulated Sugar
Whisk well by hand.
Baking Soda
Mix well.
Spoon 1/4 of the batter into each pan.
Sprinkle with 3/4 of the Cinnamon/Sugar mixture.
Divide remaining batter into each pan.
Sprinkle each pan equally with the remaining Cinnamon/Sugar mixture.
Gently swirl each pan of batter with a knife.
Bake for 45 - 50 minutes, until a toothpick in the center comes out clean.
Remove pans and cool on a rack for 10 minutes.
Remove bread and place right side up on a rack covered with parchment paper and cool completely.

Peace in the Kitchen!

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