Day 1 – Do nothing. This is the first day you receive your starter. Go by the date given to make sure you are on the right day.
 
Days 2-5 – Mush the bag.
 
Day 6 – Add to the bag 1 cup each of the following:
Flour
Sugar
Milk
Mush the bag
 
Days 7-9 – Mush the bag.
 
Day 10 – Make the bread! Follow the instructions below:
1 – Pour the entire contents of the bag into a non-metal bowl
2 – Add 1 1/2 cups of each: flour, sugar, milk
3 – Mix with a wooden spoon or rubber spatula (no metal!)
4 – Measure out 1 cup of batter each into four one-gallon zip-top bags. Keep one starter for yourself and give the other three to friends and family along with a copy of these instructions. Always be sure to tell them what day they are on when they receive the starter.
5 – Preheat the oven to 325 degrees
6 – Add the following ingredients to the remaining batter in the bowl.
- 3 eggs
- 1/2 cup milk
- 1 cup oil
- 1 cup sugar
- 1 tsp vanilla
- 2 cups flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 large box of instant vanilla pudding
7 – Grease 2 large loaf pans. Mix additional 1/3 cup sugar and 1 1/2 tsp cinnamon in a small bowl. Dust the breased pans with half of the mixture. Pour batter evenly into the pans and sprinkle rest of the cinnamon/sugar mixture on top. Bake for one hour. Cool until bread loosens in te pans evenly (usually about 10 minutes). Turn out on cooling rack. Serve warm or cold. These may be frozen for up to 3 months.
8 – This recipe can be used with muffin pans. Standard 12-cup muffin pans – cook for 30 minutes and check for done-ness