3 cups sugar, divided
3 cups milk, divided
3 cups flour, divided
Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon every day for 17 days
On day 18 do nothing.
On days 19, 20, and 21, stir.
On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
On days 23, 24, 25, and 26 stir.
On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
It's now ready to use to make the bread.
Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going:
Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5 1/8 ounce) box instant vanilla pudding
1 cup chopped nuts
1 tablespoon cinnamon, combined with
1/2 cup sugar
AMISH FRIENDSHIP BREAD:
Mix oil, eggs, and vanilla with the starter mix.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
Add to liquid mixture and stir thoroughly.
Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325
F for one hour or until done.