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1-10 Minutes
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 6 |
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Directions: Day 1: you receive the fermented batter in a one gallon ziplock bag. DO NOTHING Just place the bag on the counter
Day 2: Squeeze the bag several times
Day 3: Squeeze the bag several times
Day 4: Squeeze the bag several times
Day 5: Squeeze the bag several times
Day 6: Add 1 cup flour, 1 cup suar and 1 cup milk (HINT: if you mix the flour and sugar together before you add it, it won't be lumby) leave onthe counter -- do not refrigerate!
Day 7: Squeeze the bag several times
Day 8: Squeeze the bag several times
Day 9: Squeeze the bag several times
Day 10: In a large non-metallic bowl, combine the batter with 1 cup flour, 1 cup suagr and 1 cup milk. Mix with a wooden or plastic spoon. Pour four 1 cup starters into one gallon size ziplock bags. Give these starters to family or friends with a copy of these instructions.
Add ingredients to the remaining batter.
Sprinkle cinnamon and sugar into 2 well greased loaf pans. Divide the batter in half and pour into loaf pans on top of cinnamon and sugar mixture. Bake at 325 for 1 hour (or until toothpick comes out clean.) If you wish, you can add nuts, chocolate chips or anything else you like.
| Ingredients:
1/4 Quart(s) vegetable oil
326/625 Pound(s) 1 tsp. sugar
3 large egg
1/4 Ounce(s) baking powder
1/12 Ounce(s) salt
1 27/625 Pound(s) flour
1/8 Quart(s) milk
27/5000 Pound(s) baking soda
2 Package(s) small instant vanilla pudding
1/4 Ounce(s) cinnamon |
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