1 c Starter 2 ts Sinnamon
4 c All-purpose flour, divided 1 1/2 ts Baking powder
3 c Sugar, divided 1/2 ts Salt
2 1/2 c Milk, divided 1/2 ts Baking soda
1 c Vegetable oil 1 pk Lg. instant vanilla pudding
3 Eggs Solid shortening
1 ts Vanilla extract Cinnamon sugar
1 c Chopped nuts
DO NOT USE A METAL SPOON, METAL BOWL OR METAL PAN! DO NOT
REFRIGERATE!
Day 1 – Do nothing Day 2 – Stir starter with wooden spoon Day 3 – Stir
starter with wooden spoon Day 4 – Stir starter with wooden spoon Day
5 – Stir starter with wooden spoon Day 6 – Add 1 cup plain flour, 1
cup sugar and 1 cup milk; stir with
: wooden spoon Day 7 – Stir starter with wooden spoon Day 8 –
Stir starter with wooden spoon Day 9 – Stir starter with wooden spoon
Day 10 – Add 1 cup plain flour, 1 cup sugar and 1 cup milk; stir with
: wooden spoon
Pour into three 1-cup containers. Keep one for yourself and give the
other two to friends with a copy of this recipe.
TO BAKE BREAD:
Pour the remainder of the starter into a large glass or plastic bowl.
Add 1 cup oil, 1/2 cup milk, 3 eggs and 1 teaspoon vanilla. Mix
thoroughly with wooden spoon.
In a separate glass or plastic bowl, mix together 2 cups plain flour,
1 cup sugar, 1 cup chopped nuts, 2 teaspoons cinnamon, 1 1/2
teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda
and 1 large box instant vanilla pudding.
Add dry ingredients to wet ingredients and mix thoroughly by hand. Do
not use electric mixer.
Pour into 2 large or 4 small loaf pans, which have been well greased
(with solid shortening) and generously sprinkled with cinnamon sugar.
Sprinkle extra cinnamon sugar on top. Bake at 325? for about 1 hour
for large pans or about 40 minutes for small pans.
Yields
2 loaves
