STARTER:

1 c. flour
1 c. sugar
1 c. milk
1 c. oil
3 eggs
3 c. flour
1 c. sugar
2 tsp. vanilla
1 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Mix starter well in plastic bowl and then cover loosely. Do not refrigerate, but leave out on cabinet. Days 2, 3 and 4: Stir until smooth. Replace loose lid and leave sitting. Days 6, 7, 8 and 9: Stir each day and replace lid. Mixture should be starting to bubble. Day 10: Add to starter 1 cup flour, 1 cup sugar, and 1 cup milk and stir until smooth. Take out 3 cups starter, 1 cup each in 3 containers and 1 for yourself to keep your bread going and 2 to give away with the recipe.

The same day, to the remaining starter, add the other ingredients. Bake in greased bundt pan for 45 minutes or bake in 2 greased and sugared loaf pans for 45 minutes.

If you desire, add 6 ounces of one or more of the following: chopped apples, dates, mashed bananas, crushed pineapple, blueberries, shredded carrots, raisins, nuts, grated cheese, applesauce, oat bran or any dry cereal.

NOTE: With the 1 cup starter that you have left, begin with day 1 and go through process again.