1 package dry active yeast (.25 oz.)
1/4 cup warm water
1 cup flour
1 cup sugar
1 cup milk
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, or pour the mixture into a large zip lock bag (half gallon, or gallon size.) This is Day 1 of the cycle.
Do NOT use any type of metal spoons, or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise, bubble, and ferment.
Day 1 Do nothing.
Day 2 - Day 5 Squish-squash-mush the bag, or stir mixture in the bowl with a plastic, or wooden spoon, then cover loosely.
Day 6 Add to the bag or bowl 1 cup flour, 1 cup sugar, and 1 cup milk. Squish-squash-mush the bag, or stir the mixture in the bowl with a plastic or wooden spoon, then cover loosely.
Day 7 - Day 9 Squish-squash-mush the bag, or stir mixture in the bowl with a plastic, or wooden spoon, then cover loosely.
Day 10 - BAKING DAY! Mix, and divide the starter as follows:
Pour the entire contents of the bag into a large non-metal bowl, and add 1 cup flour, 1 cup sugar, and 1 cup milk
Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate zip lock bags with the date marked. Keep one for yourself, and give the other 3 to friends. (I only separate 3, one for myself, 2 for friends, and then I double the baking recipe.
Pre-heat the oven to 325 degrees F. To the remaining batter in the bowl, add:
3 eggs
1 cup Canola or Vegetable oil
1/2 cup milk
1/2 tsp. vanilla
2 cups flour
1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large box instant vanilla pudding
In a separate bowl, mix together:
1 cup sugar
2 tsp. cinnamon
Retain half of the cinnamon/sugar mixture for later use, and pour the rest into the batter. Grease, or butter 2 loaf pans, then dust the loaf pans with some of the retained cinnamon/sugar mixture. Save what's left over. Stir the batter well, and pour evenly into the loaf pans, then sprinkle the rest of the cinnamon/sugar mixture on top.
Bake at 325 degrees F for 1 hour.
Cool until bread loosens from sides, and turn out to a serving plate.
OPTIONS: You may add 1 cup chopped nuts, or raisins. You can exchange the Vanilla Pudding for Chocolate. You may also add chocolate chips.
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