Ingredients
- Starter
- 2 1/4 teaspoons Active Dry Yeast or 1 package
- 1 c. sugar
- 1 c. milk
- 1 c. plain flour
- Day 1
- You have received a fermented batter in a 1-gallon ziplock bag. Do nothing! Just place the bag on your kitchen counter, NOT in the refrigerator.
- Days 2-5
- Squeeze the bag several times each day.
- Day 6
- Add 1 cup flour, 1 cup sugar, and 1 cup milk.
- Squeeze the bag several times. If air is in the bag, squeeze it out, this is the normal part of the fermentation process.
- Days 7-9
- Squeeze the bag several times each day. Let out air, if needed.
- Day 10
- In a large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour, and 1 cup sugar. Mix with a wooden or plastic spoon. Open 4 1-gallon ziplock bags and pour 1 cup of batter into each bag. Keep 1 bag for yourself and give the remaining bags to fri
- With the remaining batter (there will not be very much left) add:
- 1 cup canola oil 2 cups flour
- 1/2 cup milk 1 cup sugar
- 1 tsp vanilla 1 1/2 tsp baking powder
- 2 eggs 1/2 tsp soda
- 2 small boxes instant pudding 1/2 tsp salt
- Nuts and fruit, optional** 2 tsp cinnamon
- Mix with wooden or plastic spoon. Grease and flour 2 bread pans. Place parchment or wax paper on the bottoms and pour in batter. Each pan will hold at least 2 cups batter. Sprinkle the following mixture on top of the batter:
- 1 tsp cinnamon
- 2 Tbl sugar
- Bake at 325 degrees for 1 hour or until toothpick comes out clean.
- **Use 1 cup dried fruit and 1 cup chopped nuts for both loaves or 2 cups nuts.
- For chocolate bread: Use 2 boxes of chocolate pudding instead of vanilla. Add chopped nuts and chocolate pieces. For both loaves, use 1 cup of each.