Amish Bread Starter
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.
