Amish Friendship Bread

Amish Friendship Bread Starter
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2    tsp           dry yeast
   1      cup           Flour
   1      cup           milk at room temperature
   1/2    tsp           salt
   1      oz            warm water
   1      Tbsp          sugar
   1      Tbsp          vinegar
1. Dissolve yeast in warm water, add remaining ingredients in a zip
lock bag
and mix until creamy
                       Amish Friendship Bread
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Flour
   4      cups          sugar
   3      cups          milk
   2      cups          vegetable oil
   6                    eggs
   2      tsp           vanilla extract
   3      tsp           baking powder
   2      tsp           salt
   4      tsp           ground cinnamon
   1      tsp           baking soda
   2      large         boxes of Instant Vanilla Pudding

1. Day 1 Do Nothing
2. Day 2 Mush Bag two times a day and let out air.
3. Day 3 Mush Bag two times a day and let out air.
4. Day 4 Mush Bag two times a day and let out air.
5. Day 5 Mush Bag two times a day and let out air.
6. Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk
7. Day 7 Mush Bag two times a day and let out air.
8. Day 8 Mush Bag two times a day and let out air.
9. Day 9 Mush Bag two times ad ay and let out air.
10. Day 10 Pour and squeeze contents into a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk and stir together. Measure out 1 one cup starter and place into large zip lock bag and freeze.
11. To starter that is left add 2 cups of oil, 6 eggs, 1 cup milk and 2
teaspoons of vanilla. Mix well. Set aside.
12. In another large bowl; mix 4 cups of flour, 2 cups sugar, 3 teaspoons baking powder, 2 teaspoons salt, 4 teaspoons ground cinnamon, 1 teaspoon baking soda, 2 large boxes instant vanilla pudding.
13. Mix two mixtures together, pour into four loaf pans.
14. Mix together 1 teaspoon cinnamon and 1/2 cup sugar; sprinkle on top of batter.
15. Bake at 325° for 1 hour; might take a little longer test with cake
tester for doneness.
Comments: USE A LARGE ZIP LOCK BAG AND STORE ON COUNTERTOP
DO NOT REFRIGERATE! DO NOT USE A METAL SPOON!