Amish Cinnamon Bread transcends mere delectable indulgence; it embodies a tradition that has traversed generations. In the following discourse, we shall delve into the lineage of Amish Cinnamon Bread, elucidate the process of crafting it from elemental ingredients, and expound upon its elevation to an adored classic in American households. Accompany us on a gastronomic voyage that seamlessly melds historical narrative, sensory richness, and the comforting essence of homemade confections.
For the Bread:
1 cup (2 sticks) of unsalted butter,softened
2 cups of granulated sugar
2 large eggs
4 cups of all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
2 cups of buttermilk
1 teaspoon of vanilla extract
For the Cinnamon Swirl:
2/3 cup of granulated sugar
2 teaspoons of ground cinnamon
Begin by preheating your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and set them aside for later use.
In a capacious mixing bowl, commence by creaming together the softened butter and 2 cups of granulated sugar until the amalgamation achieves a light and fluffy consistency.
Incorporate the eggs, one at a time, ensuring thorough incorporation after each addition.
In a separate vessel, diligently whisk together the all-purpose flour, baking soda, and salt.
Gradually introduce the dry ingredients into the butter and sugar amalgamation, alternating with the addition of buttermilk, commencing and culminating with the dry ingredients. Mix until a harmonious union is achieved. Stir in the vanilla extract to complete the ensemble.
In a diminutive bowl, combine 2/3 cup of granulated sugar and 2 teaspoons of ground cinnamon to create the cinnamon swirl mixture.
Divide approximately 1/4 of the bread batter into each of the prepared loaf pans. Sprinkle half of the cinnamon swirl concoction evenly over the batter in each pan.
Proceed to pour the remaining bread batter with even distribution over the cinnamon swirl in both pans.
To achieve a marbled effect, employ a knife or skewer to gently swirl the cinnamon mixture into the bread batter, creating a visually appealing pattern.
Place the pans into the preheated oven and bake for approximately 45-50 minutes, or until a toothpick, when inserted into the center of the loaves, emerges clean.
Allow the Amish Cinnamon Bread to cool within the pans for approximately 10 minutes. Subsequently, remove them from the pans and transfer them to a wire rack, permitting them to cool completely.
Once the bread has achieved a state of complete coolness, slice and indulge!
This Amish Cinnamon Bread is an ideal choice for breakfast or as a delectable accompaniment to your morning coffee or tea. It is certain to receive accolades from both family and friends alike.