Always use a wooden spoon for stirring the starter. Never use a metal spoon.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110 degrees F), divided

Day 1
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.

Days 2 through 4
Stir starter with a wooden spoon.

Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Days 6 through 9
Stir starter with a spoon.

Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using. Yields 6 cups starter.

  AMISH FRIENDSHIP BREAD 1 cup Amish Starter
2/3 cup vegetable oil
3 eggs, beaten
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups canned fruit pie filling

Preheat oven to 350 degrees F. Grease two loaf pans. Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.

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