Combine one cup of flour, one cup of sugar and one cup of milk.

Follow directions below:

Do not use metal spoon or bowl for mixing.
Do not refrigerate.
If air gets in the bag, let it out.
It is normal for the batter to thicken, bubble and ferment.

Day 1 ----------The day you make the batch, do nothing.
Day 2----------Squeeze the bag.
Day 3----------Squeeze the bag.
Day 4----------Squeeze the bag.
Day 5----------Squeeze the bag.
    Day 6----------Add 1 cup of flour,
1 cup of sugar, and 1 cup of milk.
Squeeze the bag.
Day 7----------Squeeze the bag.
Day 8----------Squeeze the bag.
Day 9----------Squeeze the bag.

Day 10---------Pour the batter into a large bowl and add 1 cup of flour, 1 cup of sugar and 1 cup of milk.  Mix with a wooden spoon.  Put one-cup starters into three large Ziploc-type bags and date bag.  Keep one bag for yourself and give the other two bags to friends with a copy of the instructions.

To remaining batter, add:
1 cup oil
 1 cup sugar
 1 cup milk
 3 large eggs
 2 cups flour
 1 large box instant vanilla pudding mix
 1 cup dried fruit (optional)
 1 cup chopped nuts (optional)
 ½ tsp. salt
 ½ tsp. baking soda
 1 ½ tsp. baking powder
 1 tsp. vanilla
 2 tsps. Cinnamon

Mix well.  Pour batter into two large, well-greased and sugared loaf pans.  Bake at 325 degrees F. for about an hour.  It might need a little more time.  You can also bake it in muffin pans at 375 degrees F for about 20 minutes.  Makes about 24 large muffins.

Note:  If you use whole wheat flour, you might need a little more milk.