Excellent made with chocolate pudding and mini chocolate chips. You can slice and serve topped with whipped cream, if desired.
Note: Do not use any type of metal spoon or metal bowl for mixing. Do not refrigerate. It is normal for the batter to rise, bubble, and ferment - if air gets into the bag, let it out! You can freeze starter to use later. It will take at least 3 hours for 1 cup of starter to thaw at room temperature.
Day 1Make starter if you do not have any by following recipe below; if you already have 1 cup of starter in bag, do nothing except to mark Day 1 date on bag:
1 (.25-oz.) packet active dry yeast
1/4 cup warm water
1 cup all-purpose white flour
1 cup white granulated sugar
1 cup warm milk
Dissolve yeast in warm, not hot water. Let stand 10 minutes. In a 2-quart glass container, combine 1 cup flour and 1 cup sugar, mixing thoroughly so it will not lump when milk is added. Slowly stir in 1 cup warm milk and dissolved yeast mixture. Place in a gallon-size Ziploc bag and let stand at room temperature. Mixture will get bubbly.
Day 2 - Mush the bag
Day 3 - Mush the bag
Day 4 - Mush the bag
Day 5 - Mush the bag
Day 6 - Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag
Day 7 - Mush the bag
Day 8 - Mush the bag
Day 9 - Mush the bag
Day 10 - Follow the directions below
On Day 10: Pour the entire contents of the bag into a NON-METAL bowl and add:
1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Mix together with a wooden spoon or spatula. Measure out 4 cups of batter, pouring 1 cup in each of 3 one-gallon Ziploc bags, and putting 1 cup into a non-metal mixing bowl. Label the bags with today's date (very important) and keep one for yourself and give the other 2 away to your friends with a copy of this recipe.
BAKING INSTRUCTIONS: to the remaining 1 cup of batter in the non-metal bowl add:3 large eggs
Preheat oven to 350 degrees. Grease 3 small loaf pans. Mix an additional 1/2 cup sugar and 1/2 teaspoons cinnamon. Dust the pans with half of the sugar mixture. Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over the top and bake for 45 minutes or until a toothpick inserted comes out clean. Cool bread for 15 minutes in pan and then remove to wire rack to cool.