Starter
- 1 package active dry yeast
- 1 cup milk
- 1 cup flour
- 1 cup sugar
NOTE: DO NOT USE METAL BOWLS OR SPOONS AND DO NOT REFRIGERATE.
PROCEDURE TO MAKE THE STARTER
Dissolve yeast in small amout of warm water. Mix all ingredients together in ample size bowl or jar (it will grow)
This is day 1 of the recipe , then the next day go to day 2 and
so on.
DAY 1 Receive fermented starter in ziplock bag. Do nothing! Put bag on counter.
DAY 2 Squeeze bag several times.
DAY 3 Squeeze bag several times.
DAY 4 Squeeze bag several times.
DAY 5 Squeeze bag several times.
DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk. Squeeze bag several times.
DAY 7 Squeeze bag several times.
DAY 8 Squeeze bag several times.
DAY 9 Squeeze bag several times.
DAY 10 In a large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour and 1 cup sugar. Mix with wooden or plastic spoon. Take four one gallon ziplock bags and pour 1 cup of starter in each. Give these four starters with a copy of instructions to family and friends.
TO THE REMAINING BATTER IN BOWL, ADD:
| 1 CUP VEGETABLE OIL | 2 CUPS FLOUR |
| 1 CUP SUGAR | 1/2 CUP MILK |
| 1 TEASPOON VANILLA | 1/2 TEASPOON SALT |
| 2 LARGE EGGS | 2 BOXES VANILLA PUDDING |
| 1 1/2 TEASPOONS BAKING POWDER | 1 1/2 TEASPOONS CINNAMON |
In a separate bowl, mix 1 teaspoon cinnamon and 3 tablespoons sugar, sprinkle into well greased pans before batter. Bake at 325* for 1 hour or until done.
REMEMBER: Do not refrigerate starter! As air builds in the bag, let air out. It is normal for the batter to thicken, bubble and ferment.
Also, you can try different pudding flavors-add a little character to your bread! Someone recommended a box of pistachio and a box of lemon. Try it out!
Beth122191@aol.com
