NOTES
- Do not use any type of metal bowl or spoon for mixing
- Do not refrigerate
- If air forms in the bag, let it out. It is normal for batter to rise, bubble, and ferment.
Do nothing. This is the day you get the bag. Make sure to write the date on the bag.
Mush the bag.
Mush the bag.
Mush the bag.
Mush the bag.
Add to the bag 1 cup flour, 1 cup sugar, and 1 cup milk, then mush the bag.
Mush the bag.
Mush the bag.
Mush the bag.
Pour the entire contents into a non-metal bowl. Add 1½ cup flour, 1½ cup sugar, 1½ milk. Mix with non-metal spoon.
Measure out four starter bags: 1 cup of batter into each of 1 gal zip lock bags to give away to friends with this recipe. If you don't give it away on the first day be sure to mark bags with the proper date.
Preheat oven to 325 degrees.
To remaining batter in the bowl add:
- 3 eggs
- 1 cup oil, or ½ cup oil and ½ applesauce
- ½ milk
- ½ teaspoon vanilla
Blend dry ingredients first, then add to batter a little at a time.
- 2 cup flour
- 1 cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large box instant vanilla pudding
Grease 2 loaf pans. Mix additional ½ cup sugar and 1½ teaspoon cinnamon. Dust the pans with this mixture.
Pour batter evently into the pans and sprinkle the remaining sugar/cinammon mix over the top of the breads.
Bake one hour.
Cool until bread loosens from the pan evenly (about 10 minutes).
Turn out.
If you keep a starter for yourself, you will be baking every 10 days. This bread is very good and makes a great gift. If you give all the starters away you will have to get a new one from the Amish... They alone know the recipe.