Ingredients

1 cup starter (see below for starter recipe) in a glass jar or ziploc bag at room temp (do not refrigerate throughout entire recipe--it's supposed to ferment so don't put your nose too close either!Day 1 - Do nothingDay 2 - Do nothingDay 3 - Put starter in glass or stoneware bowl (or large ziploc bag) do not use metal bowls or spoons.Day 4 - Do nothingDay 5 - Do nothingDay 6 - To starter, add: 1 cup milk, 1 cup sugar, 1 cup flour, stir with wooden spoon (if in ziploc bag, smoosh and squish until mixed)Day 7 - Do nothingDay 8 - Stir with wooden spoon (or smoosh and squish)Day 9 - Do nothingDay 10 - Add: 1 cup milk, 1 cup sugar, 1 cup flour-stir well.Take 3 portions (1 cup each) and put into ziploc baggies or glass jars and give to friends with recipe. To remaining starter, add 1 cup oil, 1/2 cup milk, 3 eggs, 1 tsp vanilla.Stir well. In separate bowl, combine 2 cups flour, 1 cup sugar, 1.5 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1/2 tsp baking soda, 1 cup chopped nuts (optional), and 1 large or 2 dmall pkgs of vanillaPudding mix (instant kind). Add flour mixture to wet mixture, stirring well with wooden spoon.Pour into 2 large loaf pans, greased, floured and sprinkled with cinnamon & Sugar.Sprinkle cinnamon & Sugar on top also. Bake at 350F for 1 hour or until toothpick comes out clean. VARIATIONS

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