Favorite Amish Cinnamon Bread - cooking recipe

Ingredients

Start with
1 cup milk
1 cup sugar
1 cup flour
On Day 6 add
1 cup milk
1 cup sugar
1 cup flour
On Day 10 add
1 cup milk
1 cup sugar
1 cup flour
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (6 ounce) box vanilla instant pudding mix
1 cup nuts (optional)
1/2 cup raisins (optional)

Preparation

On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
On days 2-5: mush the bag twice daily (remove air first).
On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
On days 7-9: mush the bag twice daily (remove air first).
On day 10: squeeze contents of bag into large mixing bowl.
Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
Measure out 4 (1 cup each) \"starters\" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
Next add remaining ingredients (except nuts and raisins); mix well.
Then (if using) fold in nuts and raisins.
Spray 2 loaf pans with cooking spray.
Sprinkle generously with cinnamon and sugar.
Pour batter into pans and sprinkle tops with cinnamon and sugar.
Bake at 325 for 1 hour or until done. (25 minutes for muffins).