Amish Cinnamon Bread

Important Preparation Tips: 
Do not use metal spoon or bowl for mixing.
Do not refrigerate.
If air gets in the bag, let it out It is normal for batter to thicken, bubble and ferment

Instructions:
Day 1 Receive fermented batter and place on counter top
Day 2 Squeeze the bag several times
Day 3 Squeeze the bag several times
Day 4 Squeeze the bag several times
Day 5 Squeeze the bag several times
Day 6 Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to bag and squeeze the bag several times
Day 7 Squeeze the bag several times
Day 8 Squeeze the bag several times
Day 9 Squeeze the bag several times
Day 10 In a large non-metal bowl, combine the following:   Contents of bag, 1 cup of flour, 1 cup of sugar and 1 cup of milk. Mix with a wooden spoon. Pour four +cup starters into 1 gallon zip lock bags and give them to your friends along with a copy of these instructions.

Add the following ingredients to the remaining batter in the bowl: 1 cup of oil, 1 cup of sugar, 1 tsp. vanilla, 3 eggs, 1/2 tsp. salt, 2 cups flour, 1/2  cup milk, 1/2 tsp. baking soda, 1 1/2 tsp. baking powder, 2 tsp. cinnamon, and 1 large box of vanilla instant pudding.

In separate bowl, mix 1 tsp. cinnamon and 3 Tbs. sugar and set aside. Grease 2 regular size loaf pans or 6 mini pans and dust with cinnamon/sugar mix on top of batter. Bake at 325 degrees for 1 hour in the regular pans or 45-50 minutes in the mini pans.

To start your own, put 1 cup of flour, 1 cup of sugar and 1 cup of milk into a zip lock bat and start on Day 1 instructions.

 (submitted by W. Adamson)