Why can't you use metal with Amish Friendship Bread?

Using metal can react with the acidic components in the starter, affecting fermentation. It's best to use glass, plastic, or ceramic bowls and utensils.

Why is it called Amish Friendship Bread?

It’s traditionally shared among friends with a starter mix, symbolizing connection and community, true to Amish values of generosity.

Why does Amish Friendship Bread take 10 days?

The starter needs time to ferment and develop flavor, usually over a 10-day process involving feeding and stirring.

What is the difference between sourdough and Amish bread?

Sourdough relies on wild yeast and a tangy flavor, while Amish bread uses commercial yeast and is sweeter and softer in texture.

Amish Cinnamon Bread Recipe

Name: Amish Cinnamon Bread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Amish
Ingredients: 1 cup warm milk (110°F); 1 tablespoon active dry yeast; 1/3 cup granulated sugar; 1/4 cup unsalted butter, melted; 2 large eggs; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 2 tablespoons butter, softened (for swirl)

Description

Amish Cinnamon Bread greets you with warm swirls of spiced sweetness the moment you slice into it. This time-honored recipe brings together simple pantry staples flour, sugar, yeast, and cinnamon, into a loaf that’s tender, aromatic, and irresistible.

Ingredients

Scale

1 cup warm milk (110°F)
1 tablespoon active dry yeast
1/3 cup granulated sugar
1/4 cup unsalted butter, melted
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, softened (for swirl)

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Instructions

In a large bowl, combine warm milk, yeast, and granulated sugar. Let it sit for 5–10 minutes until frothy.
Add melted butter and eggs to the yeast mixture. Stir in flour and salt gradually until a dough forms.
Turn the dough onto a floured surface and knead for about 6–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
In a small bowl, mix brown sugar and cinnamon. Grease a 9×5-inch loaf pan.
Roll dough into a rectangle, spread softened butter, and sprinkle cinnamon mixture evenly. Roll it up and place seam-side down in the loaf pan.
Cover and let the dough rise again for 30 minutes.
Preheat oven to 350°F. Bake the bread for 30–35 minutes until golden brown and it sounds hollow when tapped.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

To store, wrap cooled bread in foil or place in an airtight container. It stays fresh at room temp for up to 3 days or refrigerate for 5–6 days. Freeze whole or sliced in a freezer bag for up to 2 months. To reheat, toast individual slices or warm in a 300°F oven for 10 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: Amish

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg