Do NOT use any type of metal spoon or metal bowl for mixing.
Do NOT use an electric mixer.
Do NOT refrigerate.
If air gets in the bag, let it out.
It is normal for batter to rise, bubble, or ferment.
Day 1: Do nothing. This is the day you received the batter. (This date should be on the bag.)
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag: 1 cup all-purpose flour, 1 cup sugar, 1 cup milk; and then mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below:
1. Pour entire contents of the bag into a non-metallic bowl.
2. Add 1½ cups all purpose flour, 1½ cups sugar, 1½ cups milk; mix with a non-metallic spoon.
3. Measure out 4 separate batter portions: One cup each into (4) 1-gallon size Ziploc bags. Keep a starter for yourself and give the other 3 to friends along with a copy of the recipe. (It's helpful to label the bag with the date).
4. Preheat the over to 325º
5. To the remaining batter, add: 3 eggs, 1 cup oil, ½ cup milk, 1 cup sugar (if you do not want it as sweet, you can just use ½ cup sugar), ½ teaspoon of vanilla, 1½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 cups flour, 1 large box vanilla instant pudding, 2 teaspoons cinnamon
6. Grease 2 large loaf pans and mix an additional ½ cup sugar and 1½ teaspoon cinnamon. Dust the greased pans with half of the sugar mixture.
7. Pour the batter evenly into the two loaf pans and sprinkle the remaining sugar mixture over the top.
8. Bake for 1 hour. Cool until the bread loosens from the pan (about 10 min). If you are using the small loaf pans, it will make 6 small loaves - cook them for approximately 40 minutes. Turn out onto a serving dish. Serve warm or cold.
Note: You can substitute different flavors of pudding for different flavors of bread.