Do not refrigerate at any time!!!!!!!!!
Day 1: Let the bread start rest. (1/3 cup milk, 1/3 cup flour, 1/3 cup sugar and place in a gallon bag and mush. I would imagine if you are creating this from scratch you may need to let your start rest for more than 5 days before you continue on, smell the start for the yeasty sourdough smell. Also if you have sour milk it might help the fermentation process a bit quicker)
Day 2-5 Mush the bag each day and let out any excess air.
Day 6 Add the following to the start and mush
1 Cup flour
1 Cup Sugar
1 Cup Milk
Day 7-9 Mush the bag and let out air as needed. It's normal for the mix to rise, bubble and ferment.
Day 10 Mixing Day
Combine in a large Non-metal mixing bowl:
1 Cup Sugar
1 Cup Milk
Day 7-9 Mush the bag and let out air as needed. It's normal for the mix to rise, bubble and ferment.
Day 10 Mixing Day
Combine in a large Non-metal mixing bowl:
Contents of the bag
1 1/2 Cups sugar
1 1/2 cups flour
1 1/2 cups milk
Stir with a non metal spoon
1 1/2 Cups sugar
1 1/2 cups flour
1 1/2 cups milk
Stir with a non metal spoon
Place 1 cup of this mix into four, one-gallon zip lock bags. Keep one start for yourself and give the other three away with a copy of this recipe. Make sure to date the bags.
Preheat the oven to 325 degrees. To the remaining batter in the bowl, add the following and mix well.
3/4 cup vegetable Oil
3/4 cup milk
3/4 sugar
2 Cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp vanilla
3 eggs
1 large box instant vanilla pudding (5 oz size)
Grease two large loaf pans or one Bundt pan. Mix 1/2 cup sugar and 1 Tablespoon cinnamon. Coat the inside of greased pans with sugar mixture and pour into the pans. Sprinkle a generous amount of sugar mix on top of the batter. Bake for 1 hour or until toothpick comes out clean. Cool in a pan on a wire rack.
Eat and Enjoy. (I would cut a few pieces and share with those I give the start too. That way they can taste how yummy the bread is. It reminds me of a good zucchini bread.
Preheat the oven to 325 degrees. To the remaining batter in the bowl, add the following and mix well.
3/4 cup vegetable Oil
3/4 cup milk
3/4 sugar
2 Cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp vanilla
3 eggs
1 large box instant vanilla pudding (5 oz size)
Grease two large loaf pans or one Bundt pan. Mix 1/2 cup sugar and 1 Tablespoon cinnamon. Coat the inside of greased pans with sugar mixture and pour into the pans. Sprinkle a generous amount of sugar mix on top of the batter. Bake for 1 hour or until toothpick comes out clean. Cool in a pan on a wire rack.
Eat and Enjoy. (I would cut a few pieces and share with those I give the start too. That way they can taste how yummy the bread is. It reminds me of a good zucchini bread.
