Instructions

For the Starter: 

1. To prepare the starter batch, mix yeast with ½ cup hot water until yeast is dissolved. Add 1 ½ cup hot water, 1 cup milk, 1 cup flour and 1 cup sugar. Mix until blended. Use whisk if needed. You now have enough batter for 4 portions.
2. In three ziploc gallon sized freezer bags, add 1 cup of batter to each bag. These can be given away or used immediately.
3. In your bowl will be a remaining one cup of batter. You can use this immediately following the directions below.

For the Bread: 

1. Okay, with your 1 cup of batter, add remaining ingredients (except the topping ingredients). Mix. Will be slightly lumpy, that’s okay.
2. In two loaf pans, grease generously. I like to grease my pans, lay parchment paper on just the bottom of the pan, then grease again!
3. After greasing the pan, sprinkle with a cinnamon-sugar mix. Divide batter between two pans then generously top each battered pan with remaining cinnamon sugar mix. This is what provides a nice crunchy cinnamon layer on the bread, very important!
4. Bake in a 325 degree oven for about one hour. Cool about ten minutes in pan, then remove to cooling racks. Delicious served hot or cold (with butter of course)! Enjoy. 
5. For the remaining 3 bags of batter, follow the instructions in the notes below: (I usually write these on the bag with sharpie)