Use plain flour. Do not refrigerate. Use a wooden spoon. Day 1: You receive a starter. Do nothing. Day 2: Stir with a wooden spoon. Day 3: Stir with a wooden spoon. Day 4: stir with a wooden spoon. Day 5: Add 1 cup flour, 1 cup sugar and 1 cup milk; stir. Day 6: stir with a wooden spoon. Day 7: stir with a wooden spoon. Day 8: stir with a wooden spoon. Day 9: stir with a wooden spoon. Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk; stir.

Day 11: Bake day! Put 1 cup of recipe mixture in three small containers. Give two of these starters to friends, with instructions. The third container is the starter for continued bread making for yourself, and the remaining 1 cup of mixture in the larger original bowl is used to bake bread today.

To the 1 cup of mixture in the large original bowl; add:

3/4 c. oil
2 c. plain flour
1 lg. box of instant vanilla pudding mix
1 c. sugar
3 eggs
1 tsp. vanilla
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts

Mix together, and pour into greased and floured loaf pans. Bake at 350 degrees for 40 to 50 minutes. Cool in pan for 10 minutes. Makes three 8 inch or four mini loaves of bread. I usually get 5 mini loaves in the throw away loaf pans.