|
|
|
Step 1 1 c. self-rising flour 1 c. white sugar 1 c. milk IMPORTANT PREP TIPS: DO NOT USE METAL SPOON OR BOWL FOR MIXING. DO NOT REFRIGERATE. IF AIR GETS INTO THE BAG. OPEN BAG AND RELEASE IT. IT IS NORMAL FOR BATTER TO THICKEN OR BUBBLE. DAY 1 - You receive the fermented batter in a large 1 gallon ziplock freezer bag. Do nothing today, place bag on counter. Day 2 - Squeeze mixture in bag several times. Day 3 - Same as day 2. Day 4 - Same as day 3. Day 5 - Open the bag and add flour, sugar, and milk. Squeeze bag until well mixed. Step 2 1 c. self-rising flour 1 c. sugar 1 c. milk Day 6 - Squeeze mixture in the bag several times. Day 7 - Same as day 6. Day 8 - Same as 7. Day 9 - Same as day 8. Day 10 - In large non-metallic bowl, combine batter with flour, sugar, and milk. Mix with wooden or plastic spoon. Pour 1 cup of batter into 4 separate 1-gallon Ziplock freezer bags. Give 3 of the starter bags to family and friends, along with instructions. Keep 1 bag for yourself. Step 3 1 c. Canola oil 1 c. white sugar 1 tsp. vanilla extract 3 large eggs 2 c. self-rising flour 1/2 c. milk 1 large box of vanilla instant pudding 2 tsp. cinnamon To remaining batter in bowl, add all ingredients. In a small bowl mix 1 tsp cinnamon and 3 Tbsp. sugar. Sprinkle into 2 well greased loaf pans (metal is OK). Divide batter evenly between the 2 loaf pans. Bake at 325 for 1 hour. Can add nuts, raisins, chocolate chips, chopped apples, pineapples, or other fruits. For chocolate bread, leave out cinnamon; substitute chocolate pudding for vanilla; add 1 c. chocolate chips; dust pans with sugar only For raisin bread, add 1 cup of raisins This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |