Friendship Bread
Serves 16
Serving Size 1 slice
Calories: 279.46
Protein: 3.47 grams
Carbohydrates: 49.94 grams
Fiber: 1.35 grams
Fat: 8.00 grams
For the starter, dissolve the yeast in the warm water in a nonmetal bowl. Stir in the all-purpose flour, sugar, and milk with a wooden spoon. Cover loosely and let sit at room temperature, stirring once a day for 3 days.
On the fourth day, stir in 1 cup each of flour, sugar, and milk. Stir once a day for the next 4 days.
On the eighth day, stir in 1 cup each of flour, sugar, and milk. Place 1 cup of the mixture into a 1-gallon plastic zipper bag and leave it out at room temperature. Divide the remaining starter in two and give to two friends.
Squish the bag once a day for the next 4 days, letting air out as needed. Keep the starter at room temperature.
On the thirteenth day, add 1 cup each of flour, sugar, and milk. Squish the bag and leave at room temperature. Squish the bag once a day for the next 3 days, letting air out as needed.
On the sixteenth day, empty the bag into a large nonmetal bowl and add 1½ cups each of flour, milk, and sugar. Mix well, then take 4 cups of the mixture out of the bowl. Divide the 4 cups into four 1-gallon plastic zipper freezer bags. Seal out the air. Date the bags and give two of them away to friends with a copy of the recipe. Use one bag to complete the recipe. Save one bag as the starter for the next batch. (Freeze it until you want to make the next batch; leave at room temperature for step 4 to make more starters.)
Preheat oven to 325°F. Butter two 9″ × 5″ loaf pans and set aside. Add the eggs, oil, applesauce, milk, 1 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda, salt, whole-wheat flour, all-purpose flour, and pudding mix to the remaining starter in the bowl. Mix well and pour the batter into the prepared loaf pans.
Combine 1 teaspoon cinnamon with ¼ cup sugar and sprinkle it on top of the batter. Bake for 60 minutes. Cool on a rack.
