Ingredients:

  • 2.25 tsp Active Dry Yeast
  • 0.25 cup Warm water (110°F/43°C)
  • 1.5 cups All-purpose flour (divided for starter)
  • 1.5 cups Granulated sugar (divided for starter)
  • 1.5 cups Whole milk (divided for starter)
  • 1 cup Amish friendship bread starter base
  • 3 Large eggs
  • 0.5 cup Avocado oil
  • 0.5 cup Unsweetened applesauce
  • 1 tsp Pure vanilla extract
  • 2 cups All-purpose flour
  • 0.75 cup Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 2 tsp Ground cinnamon
  • 0.25 cup Granulated sugar (for dusting)
  • 1 tsp Ground cinnamon (for dusting)

Instructions:

  1. Day 1: In a non-metal bowl, dissolve yeast in warm water for 10 minutes. Mix 0.5 cup flour, 0.5 cup sugar, and 0.5 cup milk with the yeast mixture. Note: This is Day 1.
  2. Day 2–4: Squeeze the sealed bag several times to mix the fermenting starter.
  3. Day 5: Add 0.5 cup flour, 0.5 cup sugar, and 0.5 cup milk to the bag. Squeeze to mix thoroughly.
  4. Day 6–9: Continue to squeeze the bag daily to distribute the yeast and gases until the mixture looks bubbly and active.
  5. Day 10: Add the remaining 0.5 cup flour, 0.5 cup sugar, and 0.5 cup milk. Portion out 1 cup of starter for your current recipe. Note: Give remaining portions to friends or start a new cycle.
  6. Preheat oven to 325°F (165°C). Coat two 9x5 pans with oil and dust with a mixture of 0.25 cup sugar and 1 tsp cinnamon until the interior is fully shielded.
  7. In a large bowl, whisk together the eggs, avocado oil, unsweetened applesauce, and vanilla.
  8. Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined and no dry streaks remain.
  9. Divide the batter evenly between the prepared pans. Bake at 325°F (165°C) for 1 hour until a toothpick inserted into the center comes out clean and the top feels firm.