Pass It on Bread Starter and Date Nut Bread Recipe

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READY IN: 673hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Instant Starter:
  • Place one cup each sugar, flour and room temperature milk in an 8-cup plastic container with lid. Stir with a wooden spoon. Cover tightly. Stir every day for 17 days.
  • Leave on counter top at room temperature.
  • On day 18 - do nothing.
  • On days 19, 20, 21 - stir.
  • On day 22 - add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir again.
  • On days 23, 24, 25, 26 - stir.
  • On day 27, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir.
  • Day 28 - starter now ready to make bread.
  • Give away 2 cups starter to 2 friends.
  • With remaining, use 1 cup to make bread and 1 cup to keep starter going.
  • Give instructions with starter: Do not refrigerate. Stir with wooden spoon.
  • ** This is where you are. Take 1 cup starter to make bread. To the other cup of starter you received, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk.
  • Stir with wooden spoon. Cover tightly and stir each day (at least 4 days, can be longer).
  • When ready to make bread again, give away 2 cups with instructions. Use 1 cup to make bread again, 1 cup to keep starter going, etc. etc., etc.
  • *** Note: If you do not want to make starter to give away:
  • To the 1 cup of starter only add 1/2 cup sugar, 1/2 cup flour, 1/2 cup room temperature milk to make starter just for our own use.
  • Date Nut Bread using starter:
  • Mix oil, eggs, vanilla and 1 cup starter mix together.
  • In separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix.
  • Add to liquid mixture, and stir till thoroughly blended.
  • Add nuts and fruit.
  • Pour into 2 9x5 loaf pans or bundt pan that has been sprinkled with the cinnamon, sugar, flour mixture.
  • Sprinkle top of unbaked bread with the cinnamon, sugar mixture, bake at 325°F for 1 hour or until done.
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