Day 1: Do nothing (this may be the day you got the batter, go by the dates on the bag.
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 C. Sugar, 1 C. Flour, 1 C. milk, then mush the bag
Day 7: Mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: Follow these instructions...
1. Pour entire contents into a non-metal bowl.
2. Add 1 1/2 C. flour, 1 1/2 C. sugar, 1 1/2 C. milk (the mixture will be lumpy but that's ok.
3. Measure out 4 seperate batters of 1 C. each into 4 1 gallon ziploc bags. Keep a starter for yourself and give the other 3 to friends along with a copy of the recipe. Mark the bags with the dates of days 1,6 and 10. Day 1 is the day AFTER you baked.
4. preheat oven to 350 degrees
5. to the remaining batter add:
3 eggs
1/2 C. milk
2 t. Cinnamon
1/2 t. salt
3 C. flour
1 C. oil
1 C. sugar
1/2 t. vanilla
1 1/2 t. baking powder
1/2 t. baking soda
1 lg box of instant vanilla pudding
6. Grease 2 large loaf pans and mix an additional 1/4 C. sugar and 1 1/2 t. cinnamon and dust the loaf pans with 1/2 the mixture.
7. pour batter evenly into the 2 pans and sprinkle the remaining cinnamon-sugar on top.
8. Bake 1 hr., cool until bread loosens from the sides of the pans (about 10 minutes) and turn out.
Serve warm or cold.
Here is a recipe I found for the starter..
Original Recipe Yield 4 cups of starter
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour, divided
- 3 cups white sugar, divided
- 3 cups milk
Directions
- In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
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