10 Day Amish Cinnamon Bread

Ingredients

• Sourdough starter (recipe follows)
• 3 cups sugar
• 2 cups milk
• 4 cups flour
• 1 cup oil
• 1 teaspoon soda
• 1/2 teaspoon salt
• 4 eggs
• 3 to 4 teaspoons cinnamon
• 1 small box vanilla instant pudding
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional)
• SOURDOUGH STARTER:
• 1 package active dry yeast (not rapid-rise)
• 1/2 cup warm water (105 to 110 degrees)
• 2 cups flour
• 1 tablespoon sugar

Directions

Day 1: Receive starter and cover loosely, do not chill.

Day: 2, 3, 4: Stir starter.

Day 5: Add 1 cup sugar, 1 cup milk and 1 cup flour. Stir.

Day 6, 7: Stir.

Day 8, 9: Do nothing.

Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk and stir.

Remove 3 cups of mixture into three separate containers. Give 2 away but keep 1 for yourself. To remaining starter add oil, soda, 1 cup sugar, salt, eggs, cinnamon, 2 cups flour, pudding and nuts and raisins. Beat by hand. Pour into two greased loaf pans. Bake at 350 degrees for 1 hour.

Makes 2 loaves.

Sourdough Starter

1 package active dry yeast (not rapid-rise)

1/2 cup warm water (105 to 110 degrees)

2 cups flour

1 tablespoon sugar

* Dissolve the yeast in the warm water in a large bowl. Add the remaining ingredients and beat until smooth.

* Cover with cheesecloth and let stand at room temperature five to 10 days, stirring two to three times per day. The time required to ferment depends upon the temperature of the room. A warmer room will cause it to take less time than a cooler room. Cover and refrigerate until ready to use, in three to five days.

Makes 3 cups.