DAY 1: Soften 1 package active dry yeast with 1/4 cup warm water for 10 minutes. Stir with wooden spoon in non-metal bowl, combine 1 cup each of flour and sugar. Mix. Slowly add 1 cup warm (110 degrees) milk and softened yeast. Cover loosely and leave at room temperature until bubbly. Refrigerate.

DAY 2, 3, 4: Stir with wooden spoon until smooth.

DAY 5: Blend 1 cup flour and 1 cup sugar. Add 1 cup milk. Stir into starter. Refrigerate.

DAY 6, 7, 8, 9: Stir once a day.

DAY 10: Repeat Day 5.

Using the Starter: To bake, take what you need out of refrigerator and allow it to come to room temperature and become bubbly.

Rest can be refrigerated, given away or frozen. It takes 3 hours to thaw and then works like fresh starter. To keep it going, store in refrigerator and feed it according to 10 day cycle.

Making the Bread: Mix 2 cups flour, 1 cup sugar, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Then add 2 cups starter, 2/3 cup vegetable oil, 3 lightly beaten eggs, 1/2 teaspoon vanilla and mix well.

Add 1 to 2 cups of optional ingredients: nuts, dates, chocolate chips, apples, bananas, zucchini or carrots.

Bake in 2 well greased 9"x5" loaf pans in 350 degree oven for 45 to 55 minutes.