Recipe for cooking vanilla pudding friendship bread

Recipes from Amish Country :: Amish Yeast and Quick Breads

Day 1:
2 c. flour
1 c. warm water
1/4 ounce dry yeast

Stir the ingredients together well in a large bowl. Cover lightly with plastic wrap and let sit for 24 hours.

Day 2:
1 c. milk
1 c. sugar
1 c. flour

 Add to Day 1 mixture, and stir well. Cover lightly with plastic wrap.

Day 3, 4 and 5: Stir.

Day 6:
1 c. milk
1 c. sugar
1 c. flour

Add to previous mixture; stir well.

Day 7, 8 and 9: Stir.

Day 10:
1 c. milk
1 c. sugar
1 c. flour

Add and stir well.

Fill 3 containers with 1 c. of starter. Give two of the containers away (along with the recipes). Store the remaining container in the refrigerator. This will leave enough starter to make the bread. To keep the starter going, start the process over at the step for day two. Use the container you saved in the refrigerator as the step for day one.

Vanilla Pudding Friendship Bread
1 c. starter
1 c. canola (or other vegetable) oil
1/2 c. milk
3 eggs
1 tsp. vanilla extract
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 c. chopped nuts
1 large box instant vanilla pudding

Mix the starter, canola (or other vegetable) oil, milk, eggs and vanilla extract.

In another bowl, mix the flour, sugar, baking powder, cinnamon, salt, baking soda, nuts and vanilla pudding. Combine the two mixtures together and stir well. Pour into two large, well greased and sugared loaf pans. Bake at 325 degrees fahrenheit for 1 hour.