Friendship Starter
2 C unbleached flour
2C warm water
1 package yeast
2C milk
2C unbleached flour
2C sugar
First day in a glass bowl, mix the first three ingredients thoroughly. Leave on the kitchen counter uncovered; don't refrigerate. The next three ingredients will be added on days five and nine.
Day 2, 3 and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 Cup milk, 1 Cup flour and 1 Cup sugar. This will feed the starter.
Day 6, 7 and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 Cup milk, 1 Cup flour and 1 Cup sugar. Stir well
Day 10: Stir well
Day 12: Remove 1 Cup of starter into 4 glass containers. Keep one for yourself to make bread, Store another in glass and put in the refrigerator. Give the last two away to friends.
*Note: if you do not bake on this day add 1 teaspoon of sugar to mixture to feed the starter. Keep it in the refrigerator.
This is when you would start a new day and that is where the recipe picks up.
Recipe to Pass On
Accompanying these instructions when you make this bread and wish to give it to a friend should be a Ziploc bag of started. Keep the starter on your countertop. DO NOT REFRIGERATE!
Day 1: Do nothing
Day 2: Mush bag two times during the day.
Day 3: Mush bag two times during the day.
Day 4: Mush bag two times during the day.
Day 5: Mush bag two times during the day.
Day 6: Add to the bag:
2 Cups flour; 1 Cup of milk; 1 Cup of sugar
Close the bag, letting out as much air as possible. Mush thoroughly.
Day 7: Mush bag two times during the day.
Day 8: Mush bag two times during the day.
Day 9: Clip off corner of the bag and squeeze into a large bowl.
Add to the bowl:
1 Cup flour; 1 Cup of milk; 1 Cup of sugar
Stir thoroughly. Measure out 4, 1 Cup starters into Ziploc bags.
Give these bags and a copy of these instructions to other to enjoy.
To the small amount of starter left in the bowl, Add:
1 Cup oil; ½ Cup milk; 3 eggs; 1 tsp. vanilla
Mix well then add:
2 Cups flour; 1 Cup sugar; 1 ½ tsp. baking powder; 2 tsp. cinnamon; ½ tsp. salt; ½ tsp. baking soda; 1 or 2 small Vanilla instant pudding mixes; 1 Cup chopped nuts (optional)
Mix well. Spray 2 loaf pans with non-stick spray. Sprinkle pans generously with cinnamon and sugar mixture. (1 Tbs. cinnamon & 4 Tbs. sugar) Shake or stir together. Pour batter into pans and sprinkle tops with more cinnamon/sugar mixture generously.
Bake at 325 degrees for 1 hour or until toothpick comes our clean.
Tomorrow starts Day 1 again.
Variations: Lemon pudding and poppy seeds.
1/3 Cup oil, 1/3 Cup apple sauce-preserves and nuts or dates.
Have fun personalizing your recipe!
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