Amish Friendship Bread Starter:

Glass Bowl, wooden spoons. DO NOT USE ANY METAL UTENSILS

1 pkg active dry yeast
2 1/2 cups warm water
2 cups sifted flour
1 Tbsp sugar

Dissolve yeast in 1 cup warm water. Stir in remaining warm water, flour sugar, beat until smooth. Place in a glass bowl on the countertop, do not refrigerator. Cover with clean dishcloth. The starter will ferment for 10 days before it is ready to give away or use for bread.

If you use a glass or ceramic top to cover bowl, instead of a dishcloth, leave top off bowl slightly for air at all times.
DO NOT use metal spoon.
DO NOT refrigerate.

Day 1: The day you get started, do nothing.
Day 2: Stir with wooden spoon
Day 3: Ditto
Day 4: Ditto
Day 5 Add: I cup each of flour, sugar and milk. Stir
Day 6, 7, 8, and 9: Stir
Day 10: Add: 1 cup each of flour, sugar and milk. Stir.

Pour 1 cup of batter into 3 containers. (Two to give to friends and one to keep as another starter for yourself.)

To remaining batter, add:
3 eggs
1 cup oil
1 cup sugar
1/2 cup milk
2 cups flour
1 cups chopped nuts
1/2 tsp salt
1 1/2 teaspoon baking powder
1/2 teaspoon soda
2 teaspoons cinnamon
1 teaspoon vanilla
1 large box or two small boxes instant vanilla pudding
Beat with fork until well blended.
If desired add one cup raisins or nuts or chocolate chips, but the bread is good plain.

Pour into 2 well-greased and sugared loaf pans (or 7 mini loaf pans)
Bake at 325 degrees for 50 to 60 minutes, or until you have a clean fork when poked in the middle. Cool 10 minutes before removing from pans. These freeze well (if you don't eat it all up before there is time to get it into the freezer..;-)