Yield: 2 loaves
|4 cups||All-purpose flour, divided|
|3 cups||Sugar, divided|
|2½ cup||Milk, divided|
|1 cup||Vegetable oil|
|1 teaspoon||Vanilla extract|
|1 cup||Chopped nuts|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 pack||Lg. instant vanilla pudding|
DO NOT USE A METAL SPOON, METAL BOWL OR METAL PAN! DO NOT REFRIGERATE!
Day 1 - Do nothing Day 2 - Stir starter with wooden spoon Day 3 - Stir starter with wooden spoon Day 4 - Stir starter with wooden spoon Day 5 - Stir starter with wooden spoon Day 6 - Add 1 cup plain flour, 1 cup sugar and 1 cup milk; stir with : wooden spoon Day 7 - Stir starter with wooden spoon Day 8 - Stir starter with wooden spoon Day 9 - Stir starter with wooden spoon Day 10 - Add 1 cup plain flour, 1 cup sugar and 1 cup milk; stir with : wooden spoon
Pour into three 1-cup containers. Keep one for yourself and give the other two to friends with a copy of this recipe.
TO BAKE BREAD:
Pour the remainder of the starter into a large glass or plastic bowl.
Add 1 cup oil, ½ cup milk, 3 eggs and 1 teaspoon vanilla. Mix thoroughly with wooden spoon.
In a separate glass or plastic bowl, mix together 2 cups plain flour, 1 cup sugar, 1 cup chopped nuts, 2 teaspoons cinnamon, 1½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon baking soda and 1 large box instant vanilla pudding.
Add dry ingredients to wet ingredients and mix thoroughly by hand. Do not use electric mixer.
Pour into 2 large or 4 small loaf pans, which have been well greased (with solid shortening) and generously sprinkled with cinnamon sugar.
Sprinkle extra cinnamon sugar on top. Bake at 325ø for about 1 hour for large pans or about 40 minutes for small pans.
Submitted By FRANK HEMPHILL On 04-04-95