| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Breads, Hand made | 1 | Servings |
INGREDIENTS
| 1 | c | Amish Starter |
| 2/3 | c | Oil |
| 1 1/4 | ts | Baking powder |
| 3 | Eggs | |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Vanilla |
| 2 | ts | Cinnamon |
| 1 | c | Sugar |
| 2 | c | Flour |
INSTRUCTIONS
***Do not use metal spoon ***Do not refrigerate dough!! day 1 -- Get starter and do nothing day 2 -- Stir once each day with wooden spoon day 3 -- Stir once each day with wooden spoon day 4 -- Stir once each day with wooden spoon day 5 -- Add 1 cup flour, 1 cup sugar, 1 cup milk and stir day 6 -- Stir once each day with wooden spoon day 7 -- Stir once each day with wooden spoon day 8 -- Stir once each day with wooden spoon day 9 ~- Stir once each day with wooden spoon day 10 - Add 1 cup flour, 1 cup sugar, 1 cup milk and stir. pour into containers of 1 cup each and give to 3 friends with copy of recipe (or 2 friends and keep 1 start for yourself) To the remainder add: 2/3 cup oil 1 1/4 tsp baking powder 3 eggs 1/2 tsp baking soda 2 cups flour 1/2 tsp salt 1 cup sugar 2 tsp vanilla 2 tsp cinnamon Pour into 2 well greased and sugared loaf pans. Bake 40 to 50 min. at 350 degrees. Cool 10 minutes before removing from pan. The bread may be frozen for a later date. (note the starter) >From: "Spawn of a Jewish Carpenter (Cindy Smith)" <[email protected]> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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