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Amish Cinnamon Bread is a no-massage sweet bread made with a couple of normal fixings! Extraordinary as a snappy breakfast or sweet. This is a supported post for Challenge Dairy. All suppositions are straightforward and 100% my own.
In case you’re searching for a simple sweet treat with fixings you as of now have in the kitchen – at that point this Amish Cinnamon Bread formula is for you! This formula is easy to the point that it’s incredible for everybody from starting pastry specialists to experts!
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Challenge is the main dairy item organization that controls the entire cycle with regards to making its margarine – from draining the bovines to moving the milk, to making the spread, and to bundling. It’s made the correct way – as it was done in the good ‘ol days! Without any hormones, added substances, or fillers and ranch to refrigerator in only TWO days. Challenge Butter is a taste you’ll adore – my family does!
2 large eggs
2 CUPS.Of All-purpose flour.
1 CUP.Of canola oil
1 CUP.Of Regular White sugar
1 CUP.Of nuts or raisins (optional)
1/3 CUP.Of Whole milk
2 TBSP.Of cinnamon powder.
1+1/2 TSP.Of vanilla extract.
1/2 TSP.Of Kosher salt
1/2 TSP.Of baking powder.
1/2 TSP.Of baking soda.
I set my oven temperature to 160 degrees C.
I mixed the ingredients in two large bowls, one for the wet and the other for dry ingredients. Then I combined them together and I let the rest for 30 mins.
I greased a pair of large loaf pans.
In a small bowl, I mixed 1/2 cup of white sugar and 1/2 teaspoon of cinnamon powder.
And I sprinkled the greased pans.
I poured the dough into the molds then I sprinkled the top with the remaining of the sugar+cinnamon combination.
I baked for 50 to 60 minutes checking the doneness by inserting a toothpick in the center of the loaves which should come out dry.