NOTE: Do not use metal utensils, spoons, or bowls. Do not refrigerate starter.

Make your starter: Stir yeast into warm water. Let sit for 10 minutes.

Stir sugar and flour in a large bowl. Stir in milk until mixture is smooth.

Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter.

Optional: place mixture in a gallon size ziploc bag and seal, releasing all the air. Store on counter.

Stir the mixture once per day, or mash the bag if you're using a bag.

Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)

Stir the mixture once per day, or mash the bag if you're using a bag.

Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)

Reserve 1 cup of starter to continue growing on your counter. Consider today (Day 10) to be Day 1, and repeat these instructions starting with Day 2 tomorrow.

Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below).

For gifting: Measure out 1 cup of remaining starter and place in a new gallon size ziploc bag (or bowl for gifting). Repeat with a second 1 cup starter. You may have an additional 1 cup of starter, which you can place in a third bag to give OR you can make a second batch of the bread (recipe below). You can also freeze this 1 cup of starter to use in the future (freeze in a gallon size bag).

Preheat oven to 325°F. Grease pan(s) with butter or shortening or spray with nonstick baking spray (the cooking spray that comes with flour in it).

Stir baking soda, baking powder, salt, cinnamon, and flour in a medium bowl. Set aside.

Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using (see note).

Place batter in pan(s). Optionally, you can sprinkle with cinnamon sugar (see note).

Bake according to your pan size below, until a toothpick comes out clean. Cool before removing from pan.

Pan sizes:Two 4x8-inch or two 9x5-inch loaf pans: 40-50 minutesOne 10.5x16-inch loaf pan: 50-60 minutes