rules |
do not use any metal utensils. |
use a glass bowl and wooden spoon. |
do not refrigerate until after the 10th day. |
ingredients |
1 (.25 ounce) package active dry yeast |
1/4 cup warm water (110° f/45° c) |
3 cups all-purpose flour, divided |
3 cups white sugar, divided |
3 cups warm milk (110°f/45°c), divided |
directions |
day 1 |
in a small bowl, dissolve yeast in water. let stand 10 minutes. in a 2 quart container (glass), 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 at room temperature until bubbly. |
day 2 to day 4 |
stir starter with a wooden spoon. |
day 5 |
stir in 1 cup flour, 1 cup sugar and 1 cup milk. |
day 6 to day 9 |
stir only. |
day 10 |
stir in 1 cup flour, 1 cup sugar and 1 cup milk. remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. store the remaining starter in a container in the refrigerator and begin the 10 day process over again. you can also freeze this starter in 1 cup measures for later use. frozen starter will take at least 3 hours at room temperature to thaw before using. |
now your ready to bake your bread |
place the 1 or 2 cups of batter you removed to make your bread in a mixing bowl. add the following and mix well |
1 cup oil |
1/2 teaspoon salt |
2 cups all-purpose flour |
3 large eggs |
1/2 teaspoon baking soda |
1 cup sugar |
1/2 cup milk |
1 and 1/2 teaspoons baking powder |
1 large box instant vanilla pudding powder |
1 teaspoon vanilla |
2 teaspoons cinnamon |
1 cup nuts |
optional 1/2 cup raisins or 1/2 cup chocolate chips, chopped up marashino cherries etc |
pour mixture into 2 greased and sugared loaf pans. bake at 325°f for 1 hour or until knife inserted comes clean. cool for at least 10 minutes and remove from pans. |
