1. Do not use metal spoons or bowls for mixing.

2. Do not refrigerate.

3. If air forms in bag, let it out.

4. It is normal for batter to thicken, bubble and ferment.

flour
sugar
milk
1 c. canola oil or other vegetable oil
1/2 c. milk
3 large eggs
1 tsp. vanilla
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 (5.1 oz.) box vanilla pudding
1 c. chopped nuts (if desired)
1 c. sugar
2 tsp. cinnamon
1/2 tsp. baking soda

Add to the remaining Starter and mix well: Canola oil, milk, eggs and vanilla. In a separate bowl, combine and then add the following: 1 cup flour, baking powder, salt, vanilla pudding, nuts, 1 cup sugar, 2 teaspoons cinnamon and baking soda.

In a small bowl, combine 4 teaspoons sugar and 1 teaspoon cinnamon. Blend well. Sprinkle 1 teaspoon of this mixture in the bottom of each of the loaf pans. Divide dough equally between the loaf pans and sprinkle the remaining cinnamon mixture on the tops of the dough. Bake 60 to 70 minutes or until a knife inserted in each loaf comes out clean. Cool completely on wire racks. Refrigerate if not eating right away.