Day 2 squish and mix the bag
Day 3 squish and mix the bag
Day 4 squish and mix the bag
Day 5 squish and mix the bag
Day 6 Add to the bag 1 cup flour, 1 cup milk, 1 cup sugar, seal. Mix and squish the bag.
Day 7 squish and mix the bag
Day 8 squish and mix the bag
Day 9 squish and mix the bag
Day 10 BAKING DAY. Mix and divide the starter and prepare to bake.
*note, open the bags periodically to release the build up of air.Pour the bags contents into a large bowl. Add 1 ½ cups flour, 1 ½ cups milk, 1 ½ cups sugar. Measure out 4 separate batches of the starter. each in a Gallon ziploc bag. Each receiving one cup. One bag is for you to keep so that you may begin again. Give the other three to friends with a copy of these instructions.
½ cup oil
1 cup sugar
1 tsp vanilla
1 ½ tsp baking powder
½ tsp salt
2 cups flour
Grease two loaf pans. * Divide batter evenly between the two pans. Bake at 325 degrees for one hour. After baking allow bread to cool in pans 10 minutes, then turn onto cooling rack. It’s so hard to wait until it’s cooled. That delicious cinnamon sugar smell has been filling the kitchen for an hour, so go ahead and have it warm!
You can give the starter with a loaf of bread if you can bare to part with one.
2 teaspoons cinnamon to batter. Mix 3 tablespoons cinnamon with 3 tablespoons sugar and spread into greased loaf pans, After putting batter in pans, dust top with cinnamon sugar.
I did want to mention, I did freeze some starter bags on day 10 instead of baking them, to see how it would bake up, and the results were great. I wouldn’t freeze it on an earlier day, the yeast will not have grown enough and I tried it and it didn’t rise as nicely. Should I even let you in on how many bags I have in my freezer now…hmmm why don’t you guess. I figured anytime I want some delicious sweet bread, I’ll just take a bag out of the freezer. Thaw it and have some in no time at all.
I baked a batch from the frozen bag of starter with very good luck. The starters I created from that, I froze a couple and baked one. I am looking forward to seeing how it will be after the starter is frozen again. Looks like it time to get more out and bake.