Starter:
1 1/4-oz. pkg. active dry yeast
¼ cup warm water
2 cups all-purpose flour, divided
2 cups white sugar, divided
2 cups milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart glass, plastic, or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly.
Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
Follow rest of directions listed above for days 2-10.
Day 1: Do nothing.
Day 2-5: Mush the closed bag 2 times a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk.
Day 7-9: Mush the bag & release the air 2 times a day.
Day 10: Make the bread following the directions below.
Squeeze contents of bag into a large mixing bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mix well. Measure three 1-cup starters into three large zip-lock bags (one gallon size). Mark with the date and day number and give to three friends with a copy of the instructions.
To make your two loaves of bread:
Preheat the oven to 325°F and spray loaf pans with non-stick cooking spray.
Add the following into leftover starter in the bowl:
1 cup oil
1 cup milk
1 tsp. vanilla
3 eggs
In another bowl, mix:
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 large box of instant vanilla pudding
Combine wet and dry ingredients.
In a small bowl, combine ½ cup sugar and 1 tsp. cinnamon. Put 1/8 cup of mixture in the bottom of each loaf pan. Pour batter into pans and top each with half of the remaining sugar mix.
Bake at 325°F for 1 hour or until a toothpick comes out clean. Cool in pans on a cooling rack for 30 minutes and then turn out and enjoy!
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