Amish Friendship Bread Starter

1 tbsp Active Dry Yeast
2 c. Warm Water (110 degrees)
1 c. Flour
1 c. Sugar
1 c. Milk

Dissolve yeast in ½ c. water in a deep glass container. Stir in remaining warm water, flour, and sugar. Beat until smooth. Cover with a tight lid. You can skit the next series of directions and go directly to the instructions for splitting your start.

*Do not use a metal spoon or bowl. Do not refrigerate. If air fills bag, let out. It is normal for the batter to ferment and rise.

Day 1: Do nothing. This is the day you receive it. Date bags.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add: 1 c. flour, 1 c. sugar, 1 c. milk. Squeeze bag to mix, until smooth.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Follow directions
1. Pour entire contents of bag into a Non Metal Bowl.
2. Add 1 ½ c. flour, 1 ½ c. sugar, 1 ½ c. milk.
3. Measure 1 c. of batter into dated 1 gallon Ziploc bags.

Instructions:
1. Preheat the oven to 325* F.
2. To 1 c. of batter add: 3 eggs, 1 c. oil, ½ c. milk, 1 c. sugar, 2 tsp. cinnamon, ½ tsp vanilla, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 c. flour, and 1 lg. box of vanilla or chocolate instant pudding.
3. Grease well 2 lg. loaf pans and pour divided batter into pans.
4. Dust tops with cinnamon sugar mixed.
5. Bake at 325* for 45-60 mins. or until done. Enjoy!