This recipe is from Jeanne of Bliss Blog

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.
   
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
   
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

1 cup starter mix
1 cup oil
1/2 cup milk
3 eggs
1 tsp. vanilla
Mix well

In separate bowl, mix together~
2 cups flour
1 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. baking soda
1 large box instant vanilla pudding or banana pudding
1 cup dried fruit or nuts optional
Combine the two mixtures.

Preheat oven to 325 degrees. Spray 2 large loaf pans (9 x 5) with vegetable pan spray or brush on margarine. Mix together a small amount of sugar and cinnamond and sprinkle inside of the coated pans (Note, this does cause the bread to stick to the pans. Powdered sugar or flour would work just as well or forego this step). Divide the batter equally in the two pans and sprinkle with remaining sugar/cinnamon mixture. Bake in oven for approximately 1 hour.

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