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| Use glass, plastic, stoneware, or other non-metallic bowls and a wooden or plastic spoon. For best results, do not use metal utensils of any kind. | |
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2 1/4 tsp (1 envelope) active dry yeast 2 1/2 C warm water 2 C sifted flour 1 tbsp sugar | |
| Dissolve the yeast in one cup of the warm water. Stir in the remaining warm water, the flour, and the sugar. Beat until smooth. Place in a one-gallon ziplock bag. Then follow this ten-day regimen: | |
| Day 1: | Put the bag of starter on a countertop. Do not refrigerate. The mixture is supposed to ferment and bubble. Expect this. "Burp" the bag as needed to get rid of excess gas. |
| Day 2: | Squeeze the bag several times. |
| Day 3: | Squeeze the bag several times. |
| Day 4: | Squeeze the bag several times. |
| Day 5: | Squeeze the bag several times. |
| Day 6: | Add 1 C milk, 1 C sugar, and 1 C flour to mixture. Mix the contents of the bag by squeezing several times. |
| Day 7: | Squeeze the bag several times. |
| Day 8: | Squeeze the bag several times. |
| Day 9: | Squeeze the bag several times. |
| Day 10: | Add 1 C milk, 1 C sugar, and 1 C flour to mixture. Mix thoroughly. Set 1 C of this mixture aside for the bread. Put the remaining mixture, 1 C at a time, into one-gallon ziplock bags. Pass these along to friends, including the instructions beginning with Day 1 and the recipe for the friendship bread. (Don't forget to suggest that they avoid metal utensils!) |
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1 C starter 3 eggs 1 C canola oil 1/2 C milk 1 tsp vanilla 2 C all-purpose flour 1 C sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 large box vanilla instant pudding mix 1 tsp ground cinnamon 4 tsp sugar Preheat oven to 325 degrees. Grease 2 medium loaf pans well. Mix the extra teaspoon of cinnamon and four teaspoons of sugar as you would for making cinnamon toast. Vary the proportions to suite your taste. Sprinkle the sides and bottoms of the greased pans with this mixture. Put the reserved cup of starter in a non-metallic bowl. Beat the three eggs lightly and stir them into the starter along with the oil, milk, and vanilla. In a separate bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, and pudding mix. Blend well. Add the dry ingredients to the liquids and mix thoroughly. Pour batter into the loaf pans. Bake for one hour at 325 degrees. If desired, sprinkle the tops of the hot loaves with a cinnamon and sugar mixture. Let cool before slicing. |
| NOTE: Jay thinks this bread is even better if it is wrapped in foil while still slightly warm and placed in the refrigerator to chill. |
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