Directions
DO NOT USE METAL SPOON OR BOWL FOR MIXING
DO NOT REFRIGERATE
IF AIR GETS IN BAG, LET IT OUT
IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE AND FERMENT
Day 1 This is the day you receive the batter; do nothing
Day 2 Squeeze the bag
Day 3 Squeeze the bag
Day 4 Squeeze the bag
Day 5 Squeeze the bag
Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk. Put in larger ziplock bag and squeeze until mixed
Day 7 Squeeze the bag
Day 8 Squeeze the bag
Day 9 Squeeze the bag
Day 10 Add 1 cup flour, 1 cup sugar, and 1 cup milk to the batter in a large bowl. Mix with a wooden spoon or spatula. Pour four 1 cup starters into ziplock bags. Keep one starter for yourself and give the other three to your friends along with the instructions. To the remaining batter add:
remaining starter
1 c. oil
1 c. sugar
1 t. vanilla
3 eggs
1 1/2 t. baking powder
1/2 t. salt
2 c. flour
1/2 c. milk
1/2 t. baking soda
1 large box instant vanilla pudding
2 t. cinnamon
Pour into two large, greased and sugared (with cinnamon and sugar mixed) loaf pans. You can sprinkle some extra cinnamon and sugar on top. Bake 325_ for 45-60 minutes or until toothpick comes out clean.
Opt.: add 1c. chopped pecans and/or 1/2 c. raisins, if desired.
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