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There is no reason to think that the sweet, cinnamon-flavored bread has any connection to the Amish people, [1] although the name is taken from them. According to Elizabeth Coblentz, a member of the Old Order Amish and the author of the syndicated column "The Amish Cook", [2] true Amish friendship bread is "just sourdough bread that is passed around to the sick and needy".
Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. [7] The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use.
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HEAT oven to 350°F. CUT each biscuit into quarters. MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat.
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Place the cinnamon-sugary loaves into the prepared loaf pans and drizzle with any remaining butter-corn syrup and cinnamon sugar. Bake until golden brown, about 20 to 30 minutes, and remove from oven.
In general, the process steps for making straight dough are as follows: [8] [9] [10] Digital scale. Mise en place: The first step is to look at the formula ("recipe"), familiarize yourself with the ingredients and process, get ready to perform the task at hand. Assess the availability of tools, consider the batch size and time schedule, and ...
Add in 1 tbsp monk fruit sweetener or one packet of stevia, cinnamon, salt, and vanilla extract to the raw egg white batter. Beat again. Grease a skillet with butter or oil and bring to medium heat.