|
|
Instructions |
|
|
|
Pour entire bag into non-metal bowl
Add 1-1/2 c. each flour sugar and milk, mix with non-metal spoon
Measure out 4 one cup batters and put into 4 gallon storage bags. Date and label each as Day 1. Keep one starter for yourself and pass the other 3 along to friends with a copy of the recipe.
|
|
|
|
In the remaining batter add-
3 eggs
1 c oil
1/2 c milk
1/2 tsp vanilla
1 c sugar
1 large or 2 small boxes of instant vanilla pudding mix
1-1/2 tsp baking powder
1/2 tsp baking soda
2 c flour
1/2 tsp salt
2 tsp cinnamon
optional- 1 c walnuts, blueberries or cranberries
|
|
|
|
preheat oven to 325. Grease two 9 x 5 loaf pans. Mix an additional 1/4 c sugar with 1/2 tsp cinnamon into a small bowl. use this to coat the greased pans. Divide batter evenly between the two pans. Sprinkle with remaining cinn/sugar mix. Bake for one hour or until done. Cool in pan 10 minutes.
35 minutes for mini-bundt pans
|
|
|
|
Starter can be frozen. When defrosted start with day 1.
Bread also freezes well.
|
|
|
|
Originally Submitted
1/23/2011
|
