Source:

mrs. wiggs

Serves/Makes:2 large loaves

Ingredients

• 2 cups (475 ml) sugar
• 2 cups (475 ml) flour
• 2 cups (475 ml) milk
• i 2 oz (56 grm). pkgs. dry yeast
• 2 cups (475 ml) flour
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml). salt
• 2 tsp (10 ml) cinnamon
• 1 tsp (5 ml) baking soda
• 1 cup (225 ml) oil
• 1 tsp (5 ml) vanilla
• 3 large eggs
• 1-1/2 tsp (7 ml) baking powder
• 1/2 cup (125 ml) buttermilk
• 1 6 oz (168 grm). box instant vanilla pudding
• 1 cup (225 ml) pecans, raisins or diced dates(optional)
• Cinnamon-sugar mixture:
• 1 cup (225 ml) brown sugar
• 1 tbsp (15 ml) flour
• 1/2 tsp (2 ml) cinnamon
• 1/4 cup (60 ml) margarine

Preparation

• Stir together sugar, flour, milk and yeast until smooth.
• Cover loosely and leave in a warm place for 24 hours.
• Cover loosely (I put in a jar and cover with a square of cloth and a rubber band) and refrigerate.
• Stir everyday five days.
• On the fifth day stir in 1 cup (225 ml) sugar, 2 cups (475 ml) flour, 2 cups (475 ml) milk and cover loosely, leave in a warm place 24 hours.
• Refrigerate covered loosely.
• Stir every day for 5 days.
• On the tenth day remove 2 cups (475 ml) of starter.
• To the remaining starter add 1 cup (225 ml) milk, 1 cup (225 ml) flour, 1/2 cup (125 ml) sugar and leave this out overnight.
• This is your new starter.
• Stir everyday and feed once a week.
• Pour 2 cups (475 ml) of starter you removed into a bowl.
• Add the flour, sugar, salt, cinnamon, baking soda, oil, vanilla, eggs, baking powder, buttermilk, and pudding mix to bowl and beat well.
• Pour into two well greased loaf pans.
• Sprinkle with cinnamon sugar mixture.
• Bake at 325 degrees (175 C.) for 1 hour.
• Cool in pans 10 minutes.
• Remove and cool on rack.

Comments

This is a sour dough bread and takes several days to make at first. After you have starter in your frig. you can make it every week. DO NOT USE A METAL SPOON OR BOWL!