I use applesauce instead of the oil and it is not only delicious, but less fattening.
Thanks so much for posting this recipe. It was the exact recipe I was looking for! I also bake it in a 9X13 pan and then it isn't so thick and doesn't take as long to cook. You can also freeze the starters for up to a month!
Took about 70 minutes to bake.
My niece gave me the starter, so I didn't need to do that part. We all loved the bread!! It is so moist and had such a unique flavor. It freezes really well too if you want to use your extra starter to make more loaves instead of passing it on. (After a while you'll run out of friends to give it to...trust me!! LOL!) We love the vanilla pudding, cinnamon version but I can't wait to try some other variations. BTW, if someone gives you starter you should start at Day 18 in these instructions and go from there.
I substituted a large box of chocolate pudding in place of the vanilla and added 1 cup of mini chocolate morsels. Nobody could leave it alone!! YUMMY!!
Awesome! I made this painless starter in a 1-gallon ziploc bag. You DO NOT need to add any yeast. When it was time to bake the bread, I froze the two starters you are supposed to give to friends. In place of the 1 cup of oil, I used applesauce, with no problems. I have also substituted different flour combinations: white, whole wheat, whole wheat pastry, golden white. Our favorite has been half golden white and half whole wheat. I have also used sugar-free vanilla pudding and liked that just as much. The starters that I froze taste just as good as the "fresh" ones. Everyone I have made this for loves it! Thanks so much for this great recipe!
I have made this cake ten times at least now, and it is always a huge hit! Sometimes I will use a pistascio pudding, and it is fantastic! I use a bundt pan, and it takes about one hour twenty five minutes. Comes out perfect, consistently.
I have used this recipe for quite a long time and my family loves it. I only add half a cup of the sugar, milk and flour to the starter each time. That way I end up with half as much batter; then I cook two loaves and have the other half to keep as starter for my next batch of bread. My friends are not big on baking so this way I did not have to scramble to get rid of the starter each time.
I make my starter in a gallon ziplock bag and knead the bag everyday opposed to stirring it in a bowl. It takes up less space and is way easy, less mess too. Just make sure you let the air out everyday! As if it could get any easier!
A friend of my mine has been looking for this starter recipe everywhere. Won't I be the hero in his eyes. Thanks from both of us.