1 tbsp. sugar
1/3 c. warm water
2 pkgs. active dry yeast
2 c. milk
2 c. all-purpose flour

Sprinkle sugar over warm water. Sprinkle yeast over water; stir to dissolve. Let stand in warm place until double in size, about 10 minutes.

Combine milk, flour and yeast mixture in large glass container. Stir with wooden spoon and cover loosely with plastic wrap.

FRIENDSHIP BREAD:

Day 1: Put 1 cup starter in large glass bowl (share the rest); cover with plastic wrap. Do not refrigerate.

Days 2 through 4: Stir.

Day 5: Add 1 cup all-purpose flour, 1 cup sugar, 1 cup milk; stir.

Days 6 through 9: Stir.

Day 10: Add 1 cup all-purpose flour, 1 cup sugar, 1 cup milk; stir. Remove 3 cups starter (share 2, keep 1).

To the rest add:

2/3 c. vegetable oil
3 eggs
2 c. all-purpose flour
1 c. sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder

Beat until smooth. Fold in as desired: 1 cup chopped apple, dates, nuts or raisins (1/2 cup chopped nuts and 1/2 cup raisins is a nice combination). Bake in greased and floured Bundt pan or 2 loaf pans at 350 degrees for 45 minutes to 1 hour. Check after 45 minutes. Do not overbake.