Friendship Bread
NOTES
1. It is best not to store starter in metal bowls or containers.
2. Do not refrigerate the bag during the 10 day rising period. 
3. Look Ahead to day 10 to be sure you have ALL the ingredients to bake the 
bread!  Read all the instructions before starting.
4. If air gets into the bag, let it out.  It is normal and desirable for the starter 
batter to rise, bubble and ferment.
5. The sour dough yeast in the starter comes from San Francisco California.  Also in 
this starter is the secret ingredient that makes San Francisco bread famous: 
Lactobacillus SanFrancisco, it lives in symbiosis with the yeast.  Google it!

Day 1 Ð Do nothing. This is the day the starter is placed into the bag.
Day 2 Ð Mush the bag. (use hands to kneed the bag gently a few times)
Day 3 Ð Mush the bag.
Day 4 Ð Mush the bag.
Day 5 Ð Mush the bag.
Day 6 Ð Add 1 cup flour, 1 cup sugar and 1 cup milk.  Mush the bag.
Day 7 Ð Mush the bag.
Day 8 Ð Mush the bag.
Day 9 Ð Mush the bag.
Day 10 Ð MIXING DAY!  Combine in a large non-metallic bowl:  
1 1/2 cups flour, 1 1/2 cups milk, 1 1/2 cups sugar and the entire starter bag.  
Stir thoroughly with a non-metallic spoon.  Poor 1 cup of this mixture 
into each of four 1-galon Ziploc bags.  (Label each with todayÕs date = 
day one).  Keep one and give 3 to your friends along with a copy of these 
directions. 

To the remaining batter in the bowl, add these ingredients and mix well.
1 cup oil	 			3 eggs	 	1 tsp vanilla
1 cup sugar  			2 cups flour		1/2 tsp. baking soda
1 tsp. cinnamon			1/2 cup milk	          (1 large box 
vanilla 
1 1/2 tsp. baking powder	          1/2 tsp. salt	           instant pudding)
To cut some calories try this: on Day 10 replace the sugar with 1/2 cup 
apple sauce and use 1/2 cup oil instead of 1 cup of oil.

Grease 2 large loaf pans (or casserole dishes).  
Mix additional sugar and cinnamon (1/4 cup sugar and 1 tsp. cinnamon) 
and sprinkle half into greased pans.  Pour batter into pans and sprinkle 
the other half of the sugar mixture over the batter.  
Bake at 325 degrees for 1 hour.  Cool until bread loosens from pan.