Day One: Mix the three ingredients together. Place in a bag and let set overnight on the counter to ferment. DO NOT refrigerate.
(If you have received the starter, do nothing on day one.)
Day Two: Mash the bag to mix the starter. Burp the bag if needed.
Day Three: Same as day two
Day Four: Same as previous two days
Day Five: Same as previous three days
Day Six: Add 1 cup of flour, 1 cup of sugar, and 1 cup of milk to the bag. Mix with a wooden spoon. Place back on the counter.
Day Seven: Mash the bag to mix the starter. Burp the bag if needed.
Day Eight: Same as day seven
Day Nine: Same as the previous two days
Day Ten: Dump the batter into a large bowl and add: 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir thoroughly and pour four 1-cup starters into large ziplock bags. Keep one starter for yourself and give the other 3 to friends with instructions.
To the remaining batter in the bowl, add the following and mix well. (You can also add nuts at this time):
1 cup oil 3 eggs 1/2 cup milk 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla 1/2 tsp. baking soda 1 large box vanilla instant pudding 2 tsp. cinnamon 2 cups flour
Preheat oven to 325 deg. Pour batter into two greased and sugared loaf pans. Use additional sugar and cinnamon to coat loaf pans. The sugar and cinnamon can be sprinkled over the top of the batter in the pans also. Bake 1 hour. Cool 10 minutes and remove from pan. Makes 2 loaves.
