Instructions:

1. For the starter dough, mix 1 ½ cup of all-purpose flour, milk, sugar, and dry yeast. If you see lumps in the mixture, they will dissolve as the starter mixture ferments.
2. Each day, stir and feed it every 3-4 days. Feed it as much as you want to make a good starter and produce a delicious first batch of the bread. Just make sure that the milk, sugar, and flour that you will add is of the same amounts.
3. If you will bake Amish bread more than once, you have to feed it more often as every recipe will require 3 cups of the starter and to have enough extra mixture left to feed in order to get it going.
4. Place your starter in a container with holes where air can pass through. The holes are also to release the gasses that formed in the process of fermentation, or else it will blow up and will create a mess.

For the Amish bread:

1. Preheat the oven at 325 degrees F.
2. Oil 2 big loaf pans and sprinkle the mixture of sugar and cinnamon all over the pans.
3. In a big mixing bowl, combine all the ingredients for Amish bread batter. Use a wooden spoon to blend the mixture well or you may also use your hand, provided it’s clean.
4. Mix until the batter is smooth.
5. Transfer the smooth batter into the baking pans and pepper the top with the remaining cinnamon mixture.
6. Place in the oven and bake for about 1 hour.
7. Allow it to cool or wait until the bread comes loose from the sides of the pan. Serve warm or cold.

Reminders:

1. Never refrigerate
2. Do not use a metal bowl or spoon for mixing.
3. Make sure to let out the gasses that accumulated during the fermentation to avoid it from exploding.
4. It’s not unusual for the batter to bubble, ferment, expand, or smell like beer. As long as it doesn’t smell like something really awful, you’re starter is in good shape. Otherwise, you have to throw it out and make another one.