Starter Directions

Cup of Yum
1. Day 1: In a gallon-sized zip-lock bag, combine the flour, sugar, and warm milk (around 110°F/43°C). Add the active dry yeast to the mixture in the bag. Seal the bag tightly and mix everything together by squishing the bag until well combined. Leave the bag at room temperature.
2. Days 2-4: Squish the bag to mix the contents once a day.
3. Day 5: Add 1 cup of flour, sugar, and warm milk to the bag. Squish to mix.
4. Days 6-9: Squish the bag daily.
5. Day 10: Transfer the sourdough into a glass or non-metal bowl. Mix in 1 cup of flour, 1 cup of sugar, and 1 cup of milk until well combined and bubbling. If you plan on baking, leave one cup of the starter in the bowl and divide the remaining starter into separate zip-lock bags, with 1 cup in each bag. Keep a bag for yourself to start over with, and share the rest with friends along with this recipe. Alternatively, you can freeze the bags until you're ready to bake again. (Refer to the FAQ for maintaining your starter afterday 10.

Amish Cinnamon Bread Directions

1. Preheat your oven to 325°F (165°C). Grease or line (with parchment paper) two 9x5-inch loaf pans.
2. In a large mixing bowl, combine the starter, eggs, oil, milk, and vanilla extract. Mix well until smooth and thoroughly combined.
3. In a separate bowl, combine the flour, sugar, ground cinnamon, salt, baking powder, and instant pudding mix.
4. Slowly add the dry ingredients to the wet ingredients. Stir until just combined; do not overmix.
5. To make the cinnamon sugar mixture, mix together 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl.
6. Pour about a quarter of the batter into each prepared loaf pan. Sprinkle a generous amount of the cinnamon sugar mixture over the batter in each pan. (Keep about 2 tablespoons of the mixture to sprinkle on top of the bread)
7. Use a wooden skewer to swirl the cinnamon sugar into the batter gently. ( *** see notes below. You don’t want to use metal utensils when making this bread)
8. Pour the remaining batter evenly over the cinnamon sugar in each pan.
9. Sprinkle the additional cinnamon sugar mixture on each loaf for a crunchy, sweet topping.
10. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
11. Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then, carefully transfer the loaves to a wire rack to cool completely before slicing and serving.