∙ DO NOT refrigerate the batter.
∙ DO NOT use metal containers or utensils. (Ceramic, glass or plastic only.)
∙ It is normal for the batter to rise, bubble and ferment. Any time the bag expands
with air, simply open the bag, let the air out, loosely reseal it and continue the
mushing cycle. It takes ten days to make this bread
Day 1 Do nothing.
Day 2 Mush the bag.
Day 3 Mush the bag.
Day 4 Mush the bag.
Day 5 Add 1 cup milk, 1 cup sugar, 1 cup flour. Mush the bag to mix.
Day 6 Mush the bag.
Day 7 Mush the bag.
Day 8 Mush the bag.
Day 9 Mush the bag.
Day 10 Pour into bowl. Add 1 ½ cup milk, 1 ½ cup sugar, 1 ½ cup flour.
∙ Mix well and then measure out four separate batters of 1 cup each into gallon Ziploc bags.
∙ Keep one bag for yourself and give 3 to friends along with a copy of this recipe.
Should the recipe not be passed onto a friend on the 10th day, be certain to tell the recipient which day the batter is on when they receive it.
∙ Preheat the oven to 325. To the remaining batter in the bowl add:
1 cup oil 2 cups flour ½ tsp salt
½ cup milk 1 cup sugar ½ tsp baking soda
3 eggs 1 ½ tsp baking powder 1 lg box vanilla pudding
½ tsp vanilla 2 tsp cinnamon 1 cup chopped nuts (optional)
∙ Grease 2 large loaf pans or pans for 2 dozen muffins or 1 large bundt cake pan.
∙ Mix ½ cup sugar and 1 ½ tsp cinnamon in a separate bowl.
∙ Dust the greased pans with half the mixture.
∙ Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over
the batter.
∙ Bake for 45 minutes to 1 hour for loaves and 30 minutes for muffins.
∙ Cool until the bread loosens from the pan evenly and turn onto a serving dish.
Note: If you keep the starter for yourself, you will be baking bread every 10 days. The bread is very good and makes a great gift. Only the Amish know how to make the starter, so if you give them all away, you will not be able to start again.