This is a tasty, sweet bread recipe that makes a great gift. Include a zipper bag of starter and the instructions with a baked loaf.
You need to begin about a month before you plan on giving it. The recipe will make 2 loaves with 2 extra cups of starter.
Starter:
1 cup sugar
1 cup Milk
1 cup flour
Place sugar, milk and flour in a gallon-sized Zip-Loc-type plastic bag. Knead bag to mix.
Days 1 - 17 - Knead bag.
Day 18 - Do nothing.
Days 19 - 21 - Knead bag.
Day 22 - Add 1 cup sugar, 1 cup milk, and1 cup flour. Knead bag.
Days 23 - 25 - Knead bag.
Day 26 - Do nothing.
Day 27 - Add 1 cup sugar, 1 cup milk, and 1 cup flour. Knead bag. It is now ready for making bread.
Each time you make the bread, reserve 1 cup starter for yourself to keep it going, 1 cup for the bread, and give remaining 1 cup amounts to your friends.
To Keep the Starter Going:
Include these instructions with the 1 cup of starter you give to your friends.
Day 1 - this is the day you receive the bread, do nothing.
Day 2 - 5 - Knead bag.
Day 6 - Add 1 cup flour, 1 cup milk, and 1 cup sugar. Knead bag.
Day 7 - 9 - Knead bag.
Day 10 - Add 1 cup flour, 1 cup milk, and 1 cup sugar. Knead bag. Use 1 cup for bread, save 1 cup for starter, and give the other two cups away with these instructions and the following recipe.
Making the Bread:
1 cup starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp. vanilla
2 cups flour
1 cup sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 (5.1 oz.) box instant vanilla pudding mix (may use other flavor if desired)
1 cup chopped nuts (optional)
Topping:
1 Tbl. cinnamon
1/4 cup sugar
In a large mixing bowl, mix oil, milk, eggs, and vanilla with the starter, mix well.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix and nuts. Add to liquid mixture and stir throroughly. Grease two 9" x 5" loaf pans or one Bundt pan and sprinkle them with a mixture of cinnamon and sugar. Pour batter into pans. Sprinkle more cinnamon sugar onto the top.
Bake at 325 degrees for one hour or until the loaves test done.
Note:
The original recipe calls for the starter to remain at room temperature, but health agencies recommend refrigerating it. I have tried it both ways and refrigeration does not seem to alter the final bread, so since it is safer to keep it refrigerated I would recommend it to avoid growing any unwanted nasties along with your starter.