Yield: 1 servings
|1 cup||Nuts (chopped)|
|1½ teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Baking soda|
|1 large||Box Vanilla instant pudding|
MM BY H PEAGRAM
Day 1: The day you receive the starter do nothing. If you need to make a starter combine these ingredients in to a GLASS bowl and cover with plastic wrap. Use a big bowl, this stuff grows. 1C sugar, 1C milk, 1C flour. DO NOT REFRIGERATE, and always use a wooden spoon to stir.
Day 2: Stir with a wooden spoon Day 3: Stir
Day 4: Stir
Day 5: Add 1C flour, 1C milk, 1C sugar.
Day 6: Stir with a wooden spoon.
Day 7: Stir
Day 8: Stir
Day 9: Stir
Day 10:Add 1C flour, 1C milk, 1C sugar. Stir. Get 3 glass containers that will hold at least 1 cup of the starter. Put 1 cup of the starter into each of the three containers. Keep 1 of these for yourself, and pass the other two onto >>> Continued to next message...
~-- GEcho 1⅑+
* Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0) From: Helen Peagram
Subject: [10/16] Friendship
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>>> Part 10 of 16...
friends with a copy of these instructions. The rest will be used to make your two loaves of bread.
To the starter that you've already got in the bowl add flour, oil, sugar, Nuts (chopped), milk, eggs, baking powder, cinnamon, vanilla extract, baking soda, salt and Vanilla instant pudding Mix well and pour into 2 well greased AND sugared loaf pans.
Bake 40-50 min at 350.
Cool for about 10 min before removing from pans. Freezes well. You may also if you wish add some decadence to this if you like. I've tried coconut, apples, and raspberries on different loaves all with good results, although it's marvelous just as it is. From: Joe Ferenchik Date: 12-07-94
Submitted By HELEN PEAGRAM On 11-20-95