Amish Cinnamon/Zucchini Bread
(Makes four loaves)
Day 1: Receive starter in 1 gallon Ziplock Bag
Day 2: Squeeze bag several times
Day 3: Squeeze bag several times
Day 4: Squeeze bag several times
Day 5: Squeeze bag several times
Day 6: Add: 1 cup flour, 1 cup sugar, 1 cup milk. Squeeze bag several times
Day 7: Squeeze bag several times
Day 8: Squeeze bag several times
Day 9: Squeeze bag several times
Day 10: In large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour, 1 cup sugar. Mix with wooden or plastic spoon. Pour two 1 cup starters into 1 gallon Ziplock bags. Keep one for the next batch, give the other to a friend, along with recipe.
To remaining batter add:
2 cup Oil (you may substitute 1 cup applesauce for 1 cup oil)
3 cup Sugar
2 cup shredded Zucchini
3 tsp. Vanilla
6 large eggs
2-1/2 tsp. Baking Powder
2 small boxers instant vanilla pudding
5 cups Flour
1/2 cup Milk
1-1/2 tsp. Baking soda
5 tsp. Cinnamon
1 tsp. Ginger
2 tsp. Cloves
1-1/2 tsp. Salt
In separate cup mix 2 tsp. Cinnamon with 4 tsp. Sugar, sprinkle into four well greased loaf pans. Pour batter into pans, Bake at 325 degrees (or less) for 1 hour, or until done. You may add raisins, chopped nuts, chocolate chips, etc.
This freezes well. It can be sliced while frozen
Note: Do not refrigerate. It is normal for the batter to thicken, bubble and ferment. If air builds up, let it out.