2 CUPS FLOUR

2 CUPS WARM MILK

1 PKG YEAST (2 TEASPOONS)

2 CUPS MILK

2 CUPS FLOUR

2 CUPS SUGAR

DAY 1 : IN GLASS BOWL MIX FIRST 2 CUPS FLOUR, 2 CUPS WARM MILK AND YEAST.

LEAVE ON COUNTER UNCIVERED.

DAY 2-3-4 STIR WELL WITH WOODEN SPOON.

DAY 5 ADD 1 CUP FLOUR, 1 CUP SUGAR, 1 CUP MILK.

DAY 6-7-8 STIR WELL WITH WOODEN SPOON

DAY 9 FEED THE STARTER 1 CUP MILK, 1 CUP SUGAR , 1 CUP FLOUR.

LEAVE IT OUT OF THE REFREGERATOR FOR TWO DAYS THEN EITHER BAKE IT OR DIVIDE AMONGST FRIENDS.

AMISH CINNAMON BREAD:

DAY 1 …. RECEIVE STARTER

DAY 2 …. STIR

DAY 3 …. STIR

DAY 4 …. STIR

DAY 5 ADD 1 CUP SUGAR, 1 CUP FLOUR 1 CUP MILK, AND STIR.

PUT 3 CUPS (1 CUP EACH) INTO NEW CONTAINERS.

ONE TO START OVER ADD TWO TO GIVE TO FRIENDS.

TO THE REMAINING BATTER ADD:

1 CUP OIL

4 EGGS

2 TEASPOONS VANILLA,

1 TEASPOON BAKING POWDER

1 TEASPOON BAKING SODA

2-4 TEASPOONS CINNAMON

1 CUP SUGAR

2 CUPS FLOUR

1 SMALL BOX VANILLA PUDDING. STIR WELL…

(RAISINS & NUTS OPTIONAL)

PUT INTO 2 PREPARED LOAF PANS (GREASED AND FLOURED)

BAKE AT 325* FOR ONE HOUR