Amish Cinnamon Bread

*This recipe is not at all original with me, nor is it quick & easy, but it is so delicious, that its worth the 10 days it takes to make it!

Important Notes:

Do not use any type of metal spoon, bowl, or pan.
Do not refrigerate
If air gets in the bag, let it out
It is normal for the batter to rise, bubble and ferment.

Starter***
1 package active dry yeast
1/4 cup warm water
1 cup all purpose flour
1 cup sugar
1 cup warm milk

Day 1 – Do nothing (this is the day you receive your batter. Go by the date on the bag.)
Day 2 – Mush the bag
Day 3 – Mush the bag
Day 4 – Mush the bag
Day 5 – Mush the bag
Day 6 – Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk – Mush the bag
Day 7 – Mush the bag
Day 8 – Mush the bag
Day 9 – Mush the bag
Day 10 – Follow the instructions below:

1. Pour entire contents of the bag into a large non-metal bowl.
2. Add: 1 ½ cups flour, 1 ½ cups sugar, 1 ½ cups milk. Mix well.
3. Label four one-gallon Ziploc bags with “Day 1” and the date. Fill each of these four bags with 1 cup of the batter mixture. These are the starters for you to pass onto your friends. If you would like, you may keep one for yourself. (Note: if you don’t keep one for yourself, you will have to wait until you receive another starter from a friend)
4. Preheat the oven to 325.
5. To 1 cup of the remaining batter add:

* 3 eggs * 1 ½ tsp. baking powder
* 1 cup oil * ½ tsp. baking soda
* ½ cup milk * ½ tsp. salt
* 1 cup sugar * 2 cups flour
* 2 tsp. cinnamon * 1 large box instant vanilla pudding
* ½ tsp. vanilla

6. Grease bottom and sides of 2 large loaf pans. Mix ½ cup sugar and 1 ½ tsp. cinnamon in a small bowl. Dust the insides of each pan with half of the mixture, making sure to cover bottom and sides well.
7. Pour batter evenly into the 2 pans and sprinkle with remaining cinnamon & sugar mixture.
8. Bake about 1 hour (until toothpick comes out clean). Cool until bread loosens from pan easily. Turn onto serving dish.