Day 1:
2 cups flour
1 cup warm water
1/4 ounce dry yeast
Directions:
Stir the ingredients together well in a large bowl. Cover lightly with plastic wrap and let sit for 24 hours.
Day 2:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour
Add to Day 1 mixture, and stir well. Cover lightly with plastic wrap.
Day 3, 4 and 5: Stir.
Day 6:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour
Add to previous mixture; stir well.
Day 7, 8 and 9: Stir.
Day 10:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour
Add and stir well.
Fill 3 containers with 1 cup of starter. Give two of the containers away (along with the recipes). Store the remaining container in the refrigerator. This will leave enough starter to make the bread. To keep the starter going, start the process over at the step for day two. Use the container you saved in the refrigerator as the step for day one.
Vanilla Pudding Friendship Bread
1 cup starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped nuts
1 large box instant vanilla pudding
Mix the starter, vegetable oil, milk, eggs and vanilla extract.
In another bowl, mix the flour, sugar, baking powder, cinnamon, salt, baking soda, nuts and vanilla pudding. Combine the two mixtures together and stir well. Pour into two large, well greased and sugared loaf pans. Bake at 325 degrees F for 1 hour.
