Important Note: Do NOT refrigerate. It’s normal for batter to rise, bubble and ferment.
Day 1: Do nothing, this is the day you received the batter. Go by date on bag.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag - 1 cup sugar, 1 cup flour, 1 cup milk, then mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below:
Pour entire contents of the bag into a NON-METAL bowl.
Add 1 1/2 cup each of flour, sugar, and milk.
Measure out 4 separate batters of 1 cup each into four 1 gallon Ziploc bags. Keep a starter for yourself and give the other three to friends along with a copy of this recipe.
Preheat oven to 325˚F.
To remaining batter in the bowl, add:
1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)
1/2 cup milk
1 cup sugar
2 teaspoons Cinnamon
1/2 teaspoons Vanilla
1 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon salt
2 cups flour
1 large box instant vanilla pudding mix or your favorite.
Grease 2 large loaf pans and in separate bowl mix 1/2 cup sugar and 1 1/2 teaspoon Cinnamon. Dust the greased pans with half of this mixture.
Pour batter evenly into 2 pans and sprinkle the remaining sugar mixture over the top.
Bake 1 hour. Cool until bread loosens from pan evenly (about 10 minutes).
If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to create the “starter” so if you give them all away, you’ll have to wait until someone gives you one back.