Friendship Bread

• 
  DO NOT USE METAL SPOON
  DO NOT CHILL
  IF AIR FORMS IN BAG, LET IT OUT
  IT IS NORMAL FOR BATTER TO THICKEN, BUBBLE AND FERMENT
  
  STARTER
  1 pkg dry yeast
  2 1/2c warm water
  2tsp sugar
  2 1/2c flour
  
  mix yeast with 1/2c warm water, add sugar and stir until yeast is foamy. stir in flour and rest of water. place in zippered storage bag and keep at room temp. stir and burp the bag for five days with wooden spoon. after five days, feed bag 1c sugar, 1c flour and 1c milk. do same as burp and stir until day 10. add 1c sugar, 1c flour and 1c milk. you are ready to bake and divide for friends.
  
  day 1 do nothing (day you recieve bag)
  day 2 squeeze bag
  day 3 squeeze
  day 4 squeeze
  day 5 squeeze
  day 6 add 1 cup flour, 1c sugar and 1c milk
  day 7 squeeze
  day 8 squeeze
  day 9 squeeze
  day 10 combine contents in bag in a non metal bowl with 1c flour, 1 c sugar, 1 c milk. mix with wooden spoon. pour into 1c starter zip bags, keeping one for yourself and giving the rest away to friends.
  
  then to remaining batter in bowl add:
  1c oil
  1c sugar
  1tsp vanilla
  3 large eggs
  1/2t salt
  2t cinnamon
  2c flour
  1/2c milk
  1/2tsp baking powder
  5.1 large box vanilla instant pudding
  1c pecans, 1c chocolate chips (both optional)
  
  sift flour and powder together. mix all ingredients well. pour into 2 large well greased loaf pans. bake 325 for 1 hr.