Have starter
Do not use any type of metal spoon or bowl for mixing
Do not refrigerate
It is normal for the batter to rise and ferment
If air gets in the bag, let it out
Day 1: This is the date written on the bag. Do nothing
Day 2: Mash the bag
Day 3: Mash the bag
Day 4: Mash the bag
Day 5: Mash the bag
Day 6: Add to the bag 1 cup four, 1 cup sugar, & 1 cup milk. Mash the bag
Day 7: mash the bag
Day 8: Mash the bag
Day 9: Mash the bag
Day 10: Follow directions
1. Pour the entire contents of the bag into a non-metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk.
2. Measuare out 4 separate batters of 1 cup each into 4 one gallon zip lock bags
Keep a starter for yourself and give 3 friends a bag
Mark the day’s date as Day 1 on each bag
Note: If you keep a starter, you will e baking every 10 days
Baking instructions: (after dividing batter into 4 bags)
1. Preheat oven to 325 degrees
2. To the batter remaining in the bowl add:
3 eggs 1 cup oil
1/2 cup milk 1 cup sugar
2 tsp cinnamon 1/2 tsp vanilla
1 1/2 tsp baking powder 1/2 tsp baking soda
1/2 tsp salt 1 cup flour
1 large box of instant vanilla pudding
3. Grease 2 large loaf pans. Mix an addition 1/2 cup sugar & 1 1/2 tsp cinnamon
Dust the greased pans with half of the sugar mixture. Pour the batter evenly. Into the 2 pans. Sprinkle the remaining the sugar mixture over the top.
Bake for 1 hour. Cool until bread loosens evenly from the sides of the pans.