Do not refrigerate starter.

DAY 1: This is the day that the bread is baked or day 10. If you receive starter today, do nothing except stir.

OR DAY 1:

1 pack active dry yeast
1 c. sugar
1 c. milk
1 c. plain flour

Mix above in a quart jar.

DAY 2, 3, 4: Stir once a day.

DAY 5:

1 c. plain flour
1 c. sugar
1 c. milk

Transfer to larger container and add above.

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

DAY 10:

1 c. plain flour
1 c. sugar
1 c. milk

Add above ingredients, then pour 1 cup of mixture in each of 3 containers. Make your bread with the remaining batter. The 3 containers are the new starters. Keep one of the new starters to feed for bread later and give two starters to friends with instructions.

TO THE REMAINING BATTER ADD:

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

Pour into 2 regular size loaf pans (or 5 mini loaf pans) which have been greased and sugared. Bake approximately 40 minutes at 350 degrees. Test for doneness. Cool for 10 minutes before removing from pan. You may add additional ingredients if you wish: Dates, nuts, raisins, apples, pineapple - approximately 3/4 cup each. Pour coffee, tea or milk and enjoy.