Iced Cinnamon Raisin Bread Amish Inspired Recipe Add raisins and 3 tablespoons cinnamon sugar at this time. reserve extra cinnamon sugar for other use. knead dough on a generously floured surface for 8 10minutes. place in oiled bowl, turn to coat with oil, cover with plastic wrap and a towel. place in a warm, draft free place to rise for 1 to 1½ hours. Bake. preheat your oven to 350°f. once the dough has risen, bake for 40 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. remove the loaf from the oven and turn it out onto a cooling rack. allow the bread to cool completely before icing. make the icing.
Authentic Amish Cinnamon Bread Recipe Scrambled Chefs Mash the potatoes with the butter and salt, add the reserved liquid and set aside. place the yeast in 1 cup of warm water and let it rest for 10 minutes. in a very large large bowl, stir together 6 cups of bread flour, sugar and the potato water mixture. when the mixture has cooled to lukewarm, add the yeast. This bread is pretty amazing 🙂 . ingredients ingredients : 4½ to 5½ cups gold medal flour ¼ cup domino sugar 1½ tsp morton salt 1 pkg instant dry yeast ⅓ cup softened kerrygold butter 2 tablespoons of mccormick ground cinnamon 4 eggs 1 cup warm water 1½ cups raisins, plumped in hot water, then drained cinnamon sugar (1 2 tsp cinnamon. Preheat the oven to 350 degrees fahrenheit. grease two loaf pans with butter or nonstick cooking spray. pay special attention to the corners of the pans to prevent sticking. in a large mixing bowl, cream together the softened butter, 2 cups sugar, and eggs until light and fluffy. Bake for 30 35 minutes (depending on the thickness of your pan thicker pans take longer). brush the tops of the loaves with butter and allow the bread to cool for about 10 minutes before removing from the pans. enjoy a delicious slice of warm fresh bread! cool and bag or place into airtight containers.
Amish Cinnamon Bread No Starter Needed Quick Easy Preheat the oven to 350 degrees fahrenheit. grease two loaf pans with butter or nonstick cooking spray. pay special attention to the corners of the pans to prevent sticking. in a large mixing bowl, cream together the softened butter, 2 cups sugar, and eggs until light and fluffy. Bake for 30 35 minutes (depending on the thickness of your pan thicker pans take longer). brush the tops of the loaves with butter and allow the bread to cool for about 10 minutes before removing from the pans. enjoy a delicious slice of warm fresh bread! cool and bag or place into airtight containers. See the directions in notes if using instant yeast. in a large mixing bowl, whisk together flour, salt, cinnamon and raisins. mix until all the ingredients are combined and the raisins are coated with the flour mixture. once the yeast has bloomed and foams, add the softened butter, and the remainder of the water (2cups). Scald the milk in saucepan. remove from flame and add sugar, salt, butter and mashed potatoes. cool. dissolve yeast in the warm water in a seperate bowl; then add this to milk mixture. add raisins and flour. let it rise in a nice warm place for approximately 1 1 2 hours. divide dough into 2 loaves. roll out on a lightly floured surface and.
Comments are closed.