| FRIENDSHIP BREAD This recipe will take 10 days and make 2 loaves of bread or one cake 9X13 pan plus 3 starters. Use large (gallon size) zip lock bags and store your starter on the counter top IMPORTANT: DO NOT REFRIGERATE Day 1: Do nothing - store in bag on your counter top at room temperature. Day 2: Mush the closed bag to mix ingredients well. Day 3: Mush the closed bag to mix ingredients well. Day 4: Mush the closed bag to mix ingredients well. Day 5: Mush the closed bag to mix ingredients well. Day 6: Add: 1 cup flour, 1 cup sugar, 1 cup milk - Close bag and mush until well mixed. Continue to store on countertop. Day 7: Let air out of bag twice a day (burp the bag). Day 8: Let air out of bag twice a day (burp the bag). Day 9: Let air out of bag twice a day (burp the bag). Day 10: Today you make your bread! Squeeze starter into a large bowl and add the following: 1 cup flour 1 cup sugar 1 cup milk Mix together well. Measure out 1 cup starter each into 3 gallon size zip lock bags. Make two copies of this recipe and give two starters away to two friends. Keep one bag for yourself to use again in about 10 days. With remaining starter in bowl, add the following and mix well with a wooden spoon. 1 cup oil 3 eggs 1/2 cup milk 1 teaspoon vanilla In another bowl mix: 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 large box instant pudding (any flavor) Mix dry ingredients well then add to wet ingredients. Mix well. Grease or spray two loaf pans or one 9X13 baking pan. Combine: 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle 1/2 mixture into bottom of pan(s) and save 1/2 to sprinkle on top of bread. Bake 325 F for 45-60 minutes (cake will be very moist - do not over cook) Variations: Add 2 cups chopped apples or pears, or 1 cup nuts to the batter. Also yummy with cream cheese frosting. |
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