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Breads

Friendship Bread and Starter

Recipe courtesy of Carla Powers of Chapel Hill, NC, a member of Wake Electric.

STARTER

1 tablespoon Active Dry Yeast
2 cups warm water (110 degrees)
1 cup flour
1 cup sugar
1 cup milk

BREAD

1 cup vegetable oil
1 cup sugar
2 cups flour
3 eggs
1 small box instant vanilla pudding mix
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup milk

CINNAMON SUGAR

1 cup sugar
2 tablespoons cinnamon

For Starter: Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar.

Beat until smooth. Cover. (A large glass jar or bowl with a tight- fitting lid works best for this, but a 1/2 gallon plastic baggie can also be used).

Because your first batch of starter contains fresh yeast, you can skip the next set of directions and go directly to the instructions for splitting your start.

Do not refrigerate! Do not stir with a metal spoon! The starter requires 10 days for fermentation.

  1. Day 1: Begin or receive starter
  2. Day 2: Stir with wooden spoon (or squish baggie)
  3. Day 3: Stir with wooden spoon (or squish baggie)
  4. Day 4: Stir with wooden spoon (or squish baggie)
  5. Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk
  6. Day 6: Stir with wooden spoon (or squish baggie)
  7. Day 7: Stir with wooden spoon (or squish baggie)
  8. Day 8: Do Nothing
  9. Day 9: Do Nothing
  10. Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk

Put one cup of starter in each of three containers. Give two away to friends and keep one. This will begin their "Day 1."

For Bread: You will have about one cup of batter left (besides the one cup you have saved for yourself). To the remaining batter add vegetable oil, sugar, flour, baking powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, and chocolate chips or nuts, if desired.

Grease two loaf pans well, and sprinkle with cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of loaves. Bake at 325 F. degrees for one hour.

Yield: 12 servings