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Preheat oven to 325 as soon as you have finished all your mixing. This will let the oven heat throughout economically before pans go into oven.

Combine dry ingredients in a large bowl and whisk until sugar has ground down all the flour lumps and baking soda lumps and dry ingredients are well mixed. Combine all of the liquid ingredients into the wet bowl and whisk until all are combined. Then mix wet bowl ingredients into dry bowl very thoroughly. Remember, no lumps allowed.

Two loaf recipe - For 4 loaves double the ingredients.

3 eggs

1 cup Amish batter

1 cup vegetable oil

1/2 cup milk

1/2 teaspoon vanilla

1 cup sugar

2 teaspoons ground cinnamon (quality varies with brand. Never give up trying new brands until you found what pleases you)

1 1/2 teaspoons baking powder (crush toughly with fork if any lumps)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large box Vanilla instant pudding and pie filling (from 5 to 6 ounces). Two small boxes (about 3 ounces) works good also.

2 cups flour

Let the completed mix sit for 30 minutes in the mixing bowl on the counter to activate the baking soda, baking powder and fermented batter mix to do it's magic before putting the batter into the loaf pans. I start the 30 minute timer as soon as I finish the mixing.

Grease or butter 2 large loaf pans (glass or metal). Cut about 1/8 inch off a cube of butter for each pan and rub butter on every bit of the inside of the pan and then smooth it out with two fingers, don't skip any area.

Pour 2 1/2 cups mix into each bread pan.

Place in oven and cook for 60 minutes (65 minutes for four bread pans).

Remove pans from oven and let cool until bread loosens from the sides (shrinks). The loaf needs to set and cool, but while still be warm, run a dinner knife along the edges of the pan, separating the bread from the pan. If you do this while still hot, you will tear your loaf apart. Turn pan over and tap it against your hand or counter until the loaf comes free in your hand (to catch it). Turn right side up and place on cooling racks. After cool, wrap the loaves in saran wrap to keep it fresh. Enjoy.