Pass It on Bread Starter and Date Nut Bread Recipe

“Recipe for continuous bread starter and date nut (or any other fruit nut combination) bread. Modified from Friendship Bread.”
READY IN:
673hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Instant Starter:
  2. Place one cup each sugar, flour and room temperature milk in an 8-cup plastic container with lid. Stir with a wooden spoon. Cover tightly. Stir every day for 17 days.
  3. Leave on counter top at room temperature.
  4. On day 18 - do nothing.
  5. On days 19, 20, 21 - stir.
  6. On day 22 - add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir again.
  7. On days 23, 24, 25, 26 - stir.
  8. On day 27, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir.
  9. Day 28 - starter now ready to make bread.
  10. Give away 2 cups starter to 2 friends.
  11. With remaining, use 1 cup to make bread and 1 cup to keep starter going.
  12. Give instructions with starter: Do not refrigerate. Stir with wooden spoon.
  13. ** This is where you are. Take 1 cup starter to make bread. To the other cup of starter you received, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk.
  14. Stir with wooden spoon. Cover tightly and stir each day (at least 4 days, can be longer).
  15. When ready to make bread again, give away 2 cups with instructions. Use 1 cup to make bread again, 1 cup to keep starter going, etc. etc., etc.
  16. *** Note: If you do not want to make starter to give away:
  17. To the 1 cup of starter only add 1/2 cup sugar, 1/2 cup flour, 1/2 cup room temperature milk to make starter just for our own use.
  18. Date Nut Bread using starter:
  19. Mix oil, eggs, vanilla and 1 cup starter mix together.
  20. In separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix.
  21. Add to liquid mixture, and stir till thoroughly blended.
  22. Add nuts and fruit.
  23. Pour into 2 9x5 loaf pans or bundt pan that has been sprinkled with the cinnamon, sugar, flour mixture.
  24. Sprinkle top of unbaked bread with the cinnamon, sugar mixture, bake at 325°F for 1 hour or until done.

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