Starter Mix:

2 c. unbleached all-purpose flour
2 c. warm water
1 pkg. active dry yeast
2 c. milk
2 c. sugar

Note: Only use wooden utensils and non-metallic bowls. Do not refrigerate the starter and do not cover it. Do not make the bread on the day you feed it.

Remaining Ingredients:

3 large eggs
1/2 tsp. salt
1 1/2 tsp. baking powder
2 tsp. cinnamon
2 c. flour
1/2 c. milk
1/2 tsp. baking soda
1 (3.4 oz.) small box instant vanilla pudding

Day 1: In a glass/ceramic bowl, mix the first 3 ingredients with a wooden spoon and leave on the counter, uncovered.

Day 2, 3 and 4: Stir with a wooden spoon.

Day 5: Feed the starter with 1 cup milk, 1 cup flour and 1 cup sugar.

Day 6, 7 and 8: Stir with a wooden spoon.

Day 9: Stir the starter and add 1 cup milk, 1 cup flour and 1 cup sugar.

Day 10 and 11: Stir well with a wooden spoon.

Day 12: Ladle 1 cup of starter into 4 Ziploc bags; save 1 for you to make your bread and give the other 3 to friends with a copy of this recipe.

Note: You can also put starters into glass containers, but 1-gallon Ziploc bags work best.

Combine starter and other ingredients. Pour into 2 large or 3 small loaf pans that have been greased and floured.

Bake at 350°F for 1 hour.

Note: You can add cranberries, blueberries, raisins, chopped nuts and/or apples. No matter what you add, it seems to taste wonderful.