Amish Friendship Bread 1965 - cooking recipe

Ingredients

2 cups unbleached all-purpose flour
2 cups warm water
1/4 ounce active dry yeast
2 cups whole milk
2 cups unbleached all-purpose flour
2 cups granulated sugar
Friendship Bread Ingredients
Batter
3 large eggs
2/3 cup vegetable oil
2 cups unbleached flour
1 cup granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
Topping
1/3 cup melted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup quick-cooking oats (5 minutes)
1 cup chopped pecans or 1 cup walnuts
1 1/2 teaspoons ground cinnamon

Preparation

Preparing starter; Day 1-- In a glass bowl add the first three ingredients, flour water and yeast.
Mix thoroughly.
Leave on counter uncovered-- do not refrigerate.
Day 2 3, and 4-- just stir real well each day with wooden spoon.
Day 5-- stir in and add 1 cup milk 1 cup flour, and one cup sugar.
this is called feeding the starter.
Day 6-- 7-- 8-- just stir well with wooden spoon.
Day 9-- stir well adding again 1 cup milk, 1 cup flour, and 1 cup sugar.
Day 10-- 11-- just stir well.
Day 12-- ladle out one cup of starter into glass jars with lids-- should have four one cup jars.
Keep one jar and make a bread now.
Give the other two jars to friends to make a bread also.
THE FOURTH JAR keep for another time to use-- for yourself, replenishing as a starter.
To this fourth jar for yourself Add 1 teaspoon sugar and the REFRIGERATE>> The sugar added here will keep it alive and feed the yeast.
Date the jar.
Every 10 days, Remove the starer and transfer it to a bowl.
Now feed it the regular combination of 1 cup milk, 1 cup sugar, and 1 cup flour, stirring well.
LEAVE on counter uncovered for 2 days, then either bake it or give it away again keeping some for yourself.
Making your cinnamon bread; Combine all the topping ingredients and set aside.
Preheat oven to 350 degrees f.
In a large bowl beat together 1 cup starter eggs, and vegetable oil.
Add all the remaining ingredients and mix.
Pour half the batter into a greased loaf pan.
Sprinkle with half the topping ingredeints.
Cover with the remaining batter.
Sprinkle all the remaining topping mixture over.
Bake 35 minutes-- to 40 minutes, until golden and tester comes away just a crumbs or two clinging.