“Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think.”
A.A. Milne

Friday, January 10, 2014

It's a New Year! Start it with some bread.

Wow.  Last year was a busy and trying one.  So much so that I have not been at this blog in months and months.  I want to change that and start working on it again. I love social media.  All of it.  It keeps us connected with the world around us.

I like Facebook but one of my pet peeves is when people share those wonderful recipes, you cannot post it onto Pinterest.  Facebook does not arrange things in any particular order except by time.  So even if you share a recipe, it is hard to find it ever again without looking through everything.

I love Pinterest.  You can arrange the great things and ideas you find onto boards and then have easy access to them.  I have tons of recipes.

I found a great one today on Facebook but once again, cannot pin it to Pinterest because it is not allowed.  So, I'm going to repost that recipe here for you.  And then pin it to Pinterest.  I haven't tried it yet but it looks and sounds yummy.  I would love to give credit to whomever shared it first, but I haven't the foggiest idea.  So I apologize if I stole someone's recipe.




Amish Cinnamon Bread

No kneading, you just mix it up and bake it!

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions:
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

17 comments:

  1. Not sure how I stumbled on this page, but very glad I did. I am so making this next week when my friends come round. Thanks for sharing :)

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  2. You are so welcome Kura!! Enjoy!

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    1. I am making it tonight - hubby gets to be the tester :) Thanks again

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  3. Hi there! My name is Cameron and I had a quick question about your blog. I was hoping that you could email me back when you have a moment. I really appreciate it, thanks!

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  4. Your articles are more than wow! And also the best way to make understand the things mentioned in it.

    Hey excited stuff precise substance your response on.

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  5. How much is a cup of butter in grams and how many cake pans do you use

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  6. Hi how many pans should I grease? It was a little unclear. Looking forwRd to trying this recipe. Kathy

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  7. Would really like to make this recipe, but are you using 2 pans? It sounds like it, but would like conformation!!

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    1. I was wondering the same thing. It's not clear- 1/4 in each pan that would mean 4 loaves..? That's a lot of bread AND how to you share this? Just a 1/4 of the batter? I don't get it. Sorry.

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  8. It would be great if you would add a print key. This sounds great.

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  9. Yes, two pans. And I would add a print key but I don't know how!! Guess I need to research that!

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  10. Until a print key is produced and added to this site, you can always highlight what you want to print, hit "copy" and paste it into Word. Then you can print it from there. Hope this helps!

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    1. You can, also, select what you want to print, right click, then hit "print". Thanks for the recipe.

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  11. I tried putting on a print key but I just cant seem to get it. Until i do get it, thank you Laura!

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  12. I can't wait to try this recipe out! Thanks! :)

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  13. I was wondering if I can sub. the butter for oil. And if I can how much?

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