Friday, September 20, 2013
Amish Cinnamon Bread
He's right. With only a few crops left in the garden, I seem to be using my nervous food-creation energy to bake. And this week I'm making recipes that friends have shared on Facebook.
This is a recipe making the rounds that is unattributed, but the name is Amish Cinnamon Bread. I have adapted it slightly to make it mix up easier. The recipe is huge, enough to make two loaves, but it is easy to half. Then again, with the speed with which we ate the first loaf, maybe it would be more efficient for me to make two loaves at once anyway, even though there are just two of us!
Amish Cinnamon Bread
1 c. butter, softened
2 cups sugar (I used half turbinado and half granulated)
2 cups buttermilk or 2 cups regular milk plus a splash of vinegar or lemon juice
2 t. baking soda
4 cups flour
In a large bowl, mix together all but the flour until the ingredients are well-mixed, then gradually add flour.
In two greased loaf pans, pour about half of the batter (1/4 in each pan), then sprinkle granulated sugar and cinnamon across this first layer. (The original recipe calls for 2/3 c. sugar and 2 t. cinnamon mixed and divided between the two, but I was not that exact.) Top with the remaining batter, and sprinkle more of the cinnamon/sugar mixture across the top.
Bake at 350 for 45-50 minutes or until tester comes out clean. (I needed every bit of 50 minutes in my oven.) Let cool for 20 minutes before removing from pan.
Fast: Yes, this recipe mixes up very quickly, especially if you aren't too worried about whether or not you're adding "too much" streusel topping!
Cheap: As with all baked goods, buying organic butter and pastured eggs bumps my price up a bit, but I still think I'm well under what a bakery loaf would be.
Good: As I indicated, we finished this loaf in less than a day. I really should make another for the weekend for our breakfasts! (This kind of thing would also have been right up my alley for a before-school breakfast when I was a kid, so that's an idea for those who have picky eaters in the house.)
Posted by Jennifer Lorenzetti at 9:30 AM