From the "Lanc. Co. Amish Cookbook: Favorite Recipes Collected and Received by Sallie Y. Lapp and Sylvia Y. Miller" self-published in 1982. Page 22. This appears to be a collection of Amish recipes by Amish women for either Amish women or Tourists, many from the extended Lapp family.
What it says (two recipes in a row):
"Cinnamon Flop
1 pkg dry yeas
1/4 c lukewarm water
2 T sugar
2 eggs
1/2 c shortening
3 1/2 c flour
1 t salt
1 c scalded milk (cooled to lukewarm)
Put all ingredients in bowl except half of the flour and beat vigorously for 2 or 3 minutes. Add remaining flour and beat until smooth. Let rise until double in bulk. Cut in following mixture. 1/4 c nuts, 1/2 c sugar, 3 t cinnamon. Fill muffin tins 3/4 full and let rise. Bake 15-25 minutes at 375 Makes 12 rolls.
Mrs. Annie Beiler
Cinnamon Flop
1 cup milk scalded
1/3 c lard or marg
1/3 c sugar
3 1/2 c flour
1/2 t salt
1 1/2 t. yeast dissolved in a little milk or water. Scald milk (do not boil). Add lard and dissolve in milk. Add sugar and about 1/2 of flour and yeast dissolved in milk or water and egg and salt. Beat well. Add rest of flour gradually and mix well. Put in bowl and let rise until light about double in bulk. Must be in warm place. Not too hot. Divide in 4-9 inch pie plates. Indent dough with finger tips and dot with butter (small dots) Moisten with warm water to make crumbs stick. Now mix 2 cups brown sugar (heaping) 3/4 t. cinnamon and put on moistened top and let rise. Test with fingers when dough returns but not stayed indented they are ready to put in a 350 oven for 15 minutes or until bottoms are browned.
Mrs. Annie Beiler
Mrs. Sally Lapp
Mrs. Sylvia Miller"
As you can see, neither of these recipes is actually complete. One doesn't list all the instructions, and the other doesn't list all the ingredients mentioned in the instructions. So I used both recipes together.
What I did:
Cinnamon Flop
1 Tbsp yeast
1 c hot milk
1/3 c shortening, melted
1/3 c sugar
2 eggs
1 tsp salt
1 tsp vanilla (I like vanilla, so I added it)
3 1/2 c flour
2 c brown sugar (but please use just one; two was far too much)
1 tsp cinnamon
Mix yeast in hot milk. Add sugar, salt, eggs, vanilla, and shortening. Mix lightly. Once you're sure the yeast is active and alive, add 1 1/2 c flour. Mix well. Add the other two cups of flour one at a time, mixing between. Once the dough is even and relatively smooth, cover it and let it rise for half an hour, punch it down, and let it rise for another half hour. Grease four 9-inch pie pans. Prepare the topping. Divide dough into four equal parts and poke and pat each to cover the bottom of a pie pie. Press finger tips into the dough all over to make it pock-marked. Dot with 5-6 small dots of butter. Brush with water. Divide topping evenly among pie pans, sprinkling all over dough. Let rise half an hour. Preheat oven to 350 and bake for 20 minutes. My oven only holds two pies on a rack, so I put two on the middle rack and two on the lower and switched them half way through the cooking time.
--
Review and Notes:
This came out amazing. The kids said we should take it to a party sometime. The bread was incredibly tender with a richness and a lovely crumb. It would make incredible rolls or cinnamon rolls all by itself. 2 cups of brown sugar was far too much--even my sugar-lovers were scraping it off before they ate their second piece. One cup should be sufficient, or use the topping recipe from the first instead of second recipe. My husband even suggested just sprinkling cinnamon sugar on top would be perfect. If you buttered the top of the dough instead of brushing it with water, you would get a crunchy caramelly topping instead of a sugary crumby topping. Either would be good. The bread was just divine. Really amazing.
I don't know if it matters to the recipe, but I did make this right after making mashed potatoes, and, knowing that a lot of the Amish recipes in this book use potatoes for breads, I didn't bother to wash the bowl before I made bread in it. So the bread may have been divine partially because it had about 2 tbsp mashed potatoes mixed in. I have no idea, but I do plan to make this again--often. Next time I'll try the "cut it in and bake in a muffin tin" variety.
What it says (two recipes in a row):
"Cinnamon Flop
1 pkg dry yeas
1/4 c lukewarm water
2 T sugar
2 eggs
1/2 c shortening
3 1/2 c flour
1 t salt
1 c scalded milk (cooled to lukewarm)
Put all ingredients in bowl except half of the flour and beat vigorously for 2 or 3 minutes. Add remaining flour and beat until smooth. Let rise until double in bulk. Cut in following mixture. 1/4 c nuts, 1/2 c sugar, 3 t cinnamon. Fill muffin tins 3/4 full and let rise. Bake 15-25 minutes at 375 Makes 12 rolls.
Mrs. Annie Beiler
Cinnamon Flop
1 cup milk scalded
1/3 c lard or marg
1/3 c sugar
3 1/2 c flour
1/2 t salt
1 1/2 t. yeast dissolved in a little milk or water. Scald milk (do not boil). Add lard and dissolve in milk. Add sugar and about 1/2 of flour and yeast dissolved in milk or water and egg and salt. Beat well. Add rest of flour gradually and mix well. Put in bowl and let rise until light about double in bulk. Must be in warm place. Not too hot. Divide in 4-9 inch pie plates. Indent dough with finger tips and dot with butter (small dots) Moisten with warm water to make crumbs stick. Now mix 2 cups brown sugar (heaping) 3/4 t. cinnamon and put on moistened top and let rise. Test with fingers when dough returns but not stayed indented they are ready to put in a 350 oven for 15 minutes or until bottoms are browned.
Mrs. Annie Beiler
Mrs. Sally Lapp
Mrs. Sylvia Miller"
As you can see, neither of these recipes is actually complete. One doesn't list all the instructions, and the other doesn't list all the ingredients mentioned in the instructions. So I used both recipes together.
What I did:
Cinnamon Flop
1 Tbsp yeast
1 c hot milk
1/3 c shortening, melted
1/3 c sugar
2 eggs
1 tsp salt
1 tsp vanilla (I like vanilla, so I added it)
3 1/2 c flour
2 c brown sugar (but please use just one; two was far too much)
1 tsp cinnamon
Mix yeast in hot milk. Add sugar, salt, eggs, vanilla, and shortening. Mix lightly. Once you're sure the yeast is active and alive, add 1 1/2 c flour. Mix well. Add the other two cups of flour one at a time, mixing between. Once the dough is even and relatively smooth, cover it and let it rise for half an hour, punch it down, and let it rise for another half hour. Grease four 9-inch pie pans. Prepare the topping. Divide dough into four equal parts and poke and pat each to cover the bottom of a pie pie. Press finger tips into the dough all over to make it pock-marked. Dot with 5-6 small dots of butter. Brush with water. Divide topping evenly among pie pans, sprinkling all over dough. Let rise half an hour. Preheat oven to 350 and bake for 20 minutes. My oven only holds two pies on a rack, so I put two on the middle rack and two on the lower and switched them half way through the cooking time.
--
Review and Notes:
This came out amazing. The kids said we should take it to a party sometime. The bread was incredibly tender with a richness and a lovely crumb. It would make incredible rolls or cinnamon rolls all by itself. 2 cups of brown sugar was far too much--even my sugar-lovers were scraping it off before they ate their second piece. One cup should be sufficient, or use the topping recipe from the first instead of second recipe. My husband even suggested just sprinkling cinnamon sugar on top would be perfect. If you buttered the top of the dough instead of brushing it with water, you would get a crunchy caramelly topping instead of a sugary crumby topping. Either would be good. The bread was just divine. Really amazing.
I don't know if it matters to the recipe, but I did make this right after making mashed potatoes, and, knowing that a lot of the Amish recipes in this book use potatoes for breads, I didn't bother to wash the bowl before I made bread in it. So the bread may have been divine partially because it had about 2 tbsp mashed potatoes mixed in. I have no idea, but I do plan to make this again--often. Next time I'll try the "cut it in and bake in a muffin tin" variety.
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