This bread is well worth the week-long fermintation called for in the recipe. Plan ahead and try this one!
1 C. vegetable oil 1 C. sugar 1 tsp. vanilla 3 large eggs 1/2 tsp. baking powder 1/2 tsp. salt 2 C. all - purpose flour 1/2 C. milk 1/2 tsp. baking soda 1 large box instant vanilla pudding 2 tsp. ground cinnamon 1 C. Amish bread starter (below) Starter: 1 package active dry yeast 1 C. warm water 1 C. buttermilk, at room temperature 1 C. bread flour 1 T. sugar
To make the starter: Dissolve the yeast in warm water in a warmed glass bowl. Whisk in the buttermilk, bread flour and sugar until smooth. Cover loosely with plastic wrap or cheesecloth. Allow the mixture to stand, at room temperature, for 5 to 7 days or until the mixture is bubbly and has a sour aroma. A clear liquid will form on the top of the starter 6 to 12 hours after the original mixing; that is normal. Stir mixture every day with a fork. After the mixture is done fermenting, cover and refrigerate until needed. For every C. you take out of the starter, add 3/4 C. bread flour and 3/4 C. liquid, such as buttermilk, milk or water. Stir the starter and let it sit at room temperature for one day, then cover and refrigerate again. If the starter is not used for more than two weeks, scoop out 1 C., then feed it as usual, adding 3/4 C. bread flour and 3/4 C. liquid. To make the bread: Mix together all ingredients. Pour into 2 large well - greased and sugared loaf pans. If desired, sprinkle with extra cinnamon and sugar and bake at 350 degrees for 1 hour or until done.