- .25 ounce active dry yeast (or 1 packet)
- ¼ cup warm water 110 F
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- In a small bowl, dissolve the yeast packet in water. Let stand for 10 minutes.
- In a bowl, combine 1 cup of flour and 1 cup of sugar. Mix thoroughly with a whisk or a fork.
- Slowly stir in 1 cup milk and dissolved yeast mixture
- Cover loosely and let stand at room temperature until bubbly
- Divide starter and pour 1 cup into 4 gallon-sized bags.
- Consider this day 1 of the 10-day cycle.
Day 1: This is the day you receive the bread starter. Do nothing.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Mix 1 cup flour, 1 cup milk and 1 cup sugar in a bowl. Add to bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Combine in a large bowl: Batter, 1 cup milk, 1 cup flour and 1 cup sugar. Stir and put 1 cup of starter in four gallon-sized bags. Keep one for yourself and give this recipe and one starter bag to three friends.
To the remaining batter in the bowl, combine the following ingredients:
- 1 cup oil
- 1 cup sugar
- 3 eggs
- ½ cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 5.1 oz box of instant pudding mix, not sugar-free, I used vanilla
- 2 cups flour
- ½ tsp salt
Topping: Mix 1 tsp cinnamon and ½ cup sugar. Spray 2 smaller bread pans with cooking spray. Sprinkle the pans with some of the cinnamon and sugar mixture. Pour batter into pans. You can also use muffin tins. Sprinkle top of the bread with more of the cinnamon/sugar mixture to your liking.
Bake at 325 for 45-60 minutes. Less for muffins, use the toothpick test. Let stand for 10 min before removing from pan.