1 package active dry yeast
2-1/2 cups warm water
2 cups flour, sifted
1 tablespoon sugar
1 cup oil
3 cups sugar
3 cups flour
1 teaspoon baking powder
4 each eggs
1 each vanilla pudding mix, small box
2 teaspoons cinnamon
1 teaspoon salt
2 cups milk
Serving Size : 36
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 with loose fitting cover.
[color=990000]DO NOT REFRIGERATE! DO NOT STIR WITH A METAL SPOON! [/color]
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 their DAY 1.
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 one cup raisins or nuts, if desired. Grease 2 loaf pans and sprinkle with sugar instead of flour. Bake at 325 degrees for one hour.