preparation
For starter: Dissolve yeast in 1/2 cup warm water in a deep glass or plastic container. Stir in remaining water, flour and sugar. Beat until smooth. Cover with loose fitting cover. Do not refrigerate! Do not stir with a metal spoon. The starter requires 10 days for fermentation. Day 1: Begin or receive starter. Day 2: Stir. Day 3: Stir. Day 4: Stir. Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk. Day 6: Stir. Day 7: Stir. Day 8: Do nothing. Day 9: Do nothing. Day 10. Add 1 cup sugar, 1 cup flour, 1 cup milk. Put 1 cup of starter in each of three containers; give to friends. This will begin with their Day 1. (I keep one for myself and give 2 away.) To the remaining batter add: 1 cup oil, 1 cup sugar, 1 cup flour, baking powder, eggs, vanilla pudding mix, cinnamon and salt. Beat with fork until well blended. Add 1 cup raisins or nuts, if desired. Grease 2 loaf pans and sprinkle with sugar instead of flour. Bake at 325° for 1 hour. |