The above list is for the actual bread, you will also need other ingredients as shown in #12 n 13. Do not use any type of metal spoons or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing, this is the day you receive the bag. (or make starter)

Day 2: Squish-squash n mush the bag.

Day 3: Squish-squash n mush the bag.

Day 4: Squish-squash n mush the bag.

Day 5: Add to the bag 1 C. flour, 1 C. sugar, 1 C.milk, Squish-squash n mush the bag.

Day 6: Squish-squash n mush the bag.

Day 7: Squish-squash n mush the bag.

Day 8: Squish-squash n mush the bag.

Day 9: Squish-squash n mush the bag.

Day 10: Baking day! Mix n Divide the starter as follows.

Pour entire contents of bag into non-metal bowl and add:1 1/2 C. flour, 1 1/2 C. sugar, and 1 1/2 C. milk. Measure out 4 equal 1 Cup portions of starter batter into ziplock bags. Keep 1 give other 3 to friends.

Pre-heat oven to 325. To the starter add all the ingredients from the top.

Grease or butter 2 large loaf pans and mix together an additional 1/2 cup sugar and 1 1/2 tsp. cinnomon in small bowl. Dust the greased pans with half the cinnamon sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.

Bake for 1 he. Cool until bread loosens from sides of pan (about 10 agonizingly long minutes) and turn out onto serving dish.

If you pass friend bag after your baking day, be sure to tell the person what day it is on. If you kept the starter bag for yourself, you will be baking every 10 days. If you gave all your starter away, you will have to wait until a friend gives one back or you will have to start from scratch with the starter recipe.