Sunday, September 29, 2013

Amish Cinnamon Bread

 The traditional recipe take too long ... squish the bag, add ingredients, squish some more, take a batch of starter out, make the bread.

 There's an easier way. Click here for the recipe I used.

 This is a "quick bread" and more like cake than yeast bread. I consider this a breakfast or snack food. Consider it almost along the lines of coffee cake.

 When I do this again, I'll reserve far less sugar/cinnamon mixture for the top. It's a little bit of a mess and prevents easy use of a toaster. The bread can be sliced and placed in an oven beneath a broiler for a short time or the slices placed in a microwave on a paper plate to warm them up.
 Instead of all the topping, I'd place most of the sugar/cinnamon within the batter. Maybe even two layers? It'll be stuck inside the loaf that way and won't present any mess at all. Plus, the dark layer within the loaf is pretty to look at and tasty to eat.

 The finished loaves look like this ... nicely browned and beginning to burst apart at the seams. They can be frozen and used as needed.

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