Things You’ll Need:
- canola oil
- baking powder
- baking soda
- vanilla instant pudding
Throughout the entire recipe, do not use metal spoons or equipment. Use only plastic/ceramic bowls. Do not refrigerate. Release air from bag as necessary; it is normal for the batter to bubble and ferment.
THIS STEP CREATES YOUR STARTER. Put 1/3 cup each of flour, milk, and sugar into a gallon freezer bag. Mash the bag to mix the ingredients. This is you first day. Set the bag on your counter and mush the bag once a day for 10 days. DO NOT REFRIGERATE.
After 10 days, add 1 cup each of flour, milk, and sugar to the bag. Mash once a day for 4 more days.
The fourth day is baking day. Pour the content of the bag into a non-metal bowl.
Add 1-1/2 cups each of flour, milk, and sugar. Mix with a non-metal spoon.
Measure 4 separate batters of 1 cup each into gallon freezer bags. You may keep a starter for yourself and pass the others to friends with a copy of these directions. Make note on each bag of the current date. THIS IS DAY ONE.
Preheat the oven to 325 degrees.
Grease two large baking pans. Mix 1/2 cup of sugar with 2 teaspoons of cinnamon. Dust both pans with half the mixture.
To the batter in the bowl, add 3 eggs, 1 cup sugar, 1 cup oil, 1/2 cup milk, 2 teaspoons cinnamon, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon vanilla, 2 cups flour, and 1 large box of vanilla instant pudding (powder only).
Pour batter into both pans and sprinkle both with remaining sugar/cinnamon mix on top.
Bake in the middle of the oven for one hour.
Allow the bread to cool for 10 ten minutes before serving.
<u>Tips & Warnings</u>
- Step 2 only creates the starter. If you have one already, DO NOT DO THIS STEP. Simply add the 1 cup each of flour, milk, and sugar on the 6th day (the person who gave you the starter should have logged when day 1 was) and bake on the 10th day.
- You may substitute the 1 cup oil for 1/2 cup oil and 1/2 cup applesauce