Description
Very cinnamonny...yum!
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Directions
To the remaining batter in the bowl, add the following - can use electric beaters to mix:
1 cup canola or vegetable oil
1 cup sugar
1 tsp vanilla
3 eggs
1 1/2 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup milk
1/2 tsp baking soda
1 large (5.1 oz.) box instant vanilla pudding
2 tsp cinnamon
Use margarine to grease and flour 2 bread pans, or 4 mini loaf pans. In a separate bowl, mix 1 tsp cinnamon and 3 Tbsp sugar. Sprinkle this mixture into the bottom of the 2 bread pans. Pour the bread dough over the cinnamon and sugar mixture.
Bake at 350 degrees for 1 hour or until done. Can use metal pans to bake in.
Variation: Try adding 1/2 to 1 cup of raisins, chopped apples, nuts, chocolate chips, etc. to the dough.
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Ingredients
 This recipe can only be used if you've been given fermented batter.
IMPORTANT PREPARATION TIPS:
1. DO NOT use a metal spoon or bowl for mixing.
2. DO NOT refrigerate.
3. If air gets in the bag, let it out.
4. It's normal for batter to ferment and bubble.
Day 1 - for you is Good Luck!
Day 2 - You received fermented batter in a one gallon zip lock bag. Do nothing. Just place the bag on your kitchen counter.
Day 3 - Squeeze the bag several times throughout the day.
Day 4 - Squeeze the bag several times throughout the day.
Day 5 - Squeeze the bag several times throughout the day.
Day 6 - Add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze the bag several times throughout the day.
Day 7 - Squeeze the bag several times throughout the day.
Day 8 - Squeeze the bag several times throughout the day.
Day 9 - Squeeze the bag several times throughout the day.
Day 10 - in a large nonmetal bowl, combine the batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix with a wooden spoon. Pour four - 1 cup starters into gallon ziplock bags. Give these to family and friends (or may be frozen)
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