1 cup sugar
1 cup milk
1 cup flour

Combine the ingredients in a large deep glass or plastic container. Transfer mixture to a gallon size ziploc storage bag. Store at room temperature. Squeeze bag every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 squeeze bag. On day 22, squeeze bag and add 1 cup of flour, 1 cup sugar and 1 cup milk. Squeeze bag again. On days 23, 24, 25, and 26 squeeze bag. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Squeeze bag.You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going.When you give the starter away include these instructions:

Keeping a starter going:
Do not refrigerate and do not use a metal spoon when stirring the starter. If air gets into the bag, let it out.
It is normal for the batter to thicken, bubble and ferment. Write down date you received the bag.
On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 squeeze bag. On day 5 squeeze in 1 cup flour, 1 cup sugar, and cup milk. On days 6, 7, 8, and 9 squeeze. On day 10 add 1 cup flour, 1 cup sugar, and 1 cup cup milk. Squeeze bag. Pour three 1 cup starter into seperate ziploc bags. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

Amish Friendship Bread

1 cup starter
1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
1 large box instant vanilla pudding
3 eggs
1 1/2 tsps baking powder
2 tsps. cinnamon
1 tsp. vanilla
1/2 tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place batter into 2 large well greased and sugared (mix of cinnamon and sugar) 9x5x3 inch loaf pans. You can sprinkle extra cinnamon and sugar on top. Bake at 325*F for 60 minutes.
Cool 10 minutes before removing from pan.