Recipe(tried): Amish Friendship Bread

I was given some of the starter recently, and it is made in a gallon size zip lock bag, and squeezed every day for ten days. Hope this helps you.

AMISH FRIENDSHIP BREAD

1.) DO NOT USE METAL SPOONS OR BOWLS
2.) DO NOT REFRIGERATE
3.) IF AIR GETS IN BAG, LET IT OUT
4.) IT IS NORMAL FOR BATTER TO THICKEN AND FERMENT

DAY 1 - THE DAY YOU GET THE BATTER. DO NOTHING.
DAY 2 - SQUEEZE BAG
DAY 3 - SQUEEZE BAG
DAY 4 - SQUEEZE BAG
DAY 5 - SQUEEZE BAG
DAY 6 - ADD 1 C. FLOUR, 1 C. SUGAR, 1 C. MILK AND SQUEEZE BAG
DAY 7 - SQUEEZE BAG
DAY 8 - SQUEEZE BAG
DAY 9 - SQUEEZE BAG
DAY 10- COMBINE IN LARGE GLASS BOWL BATTER, 1 C. FLOUR, 1 C. SUGAR, 1 C. MILK. MIX WITH WOODEN SPOON.

POUR 4 (1 C.) STARTERS IN 4 (1 GAL.) ZIPLOCK BAGS. KEEP 1 STARTER FOR YOURSELF AND GIVE OTHERS TO FRIENDS WITH INSTRUCTIONS.

TO THE REMAINING BATTER IN THE BOWL. ADD:
2 C. FLOUR
1 C. OIL
1 C. SUGAR
1/2 C. MILK
3 LARGE EGGS
1 LARGE BOX VANILLA PUDDING
2 TSP. CINNAMON
1 1/2 TSP. BAKING POWDER
1 TSP. VANILLA
1/2 TSP. BAKING SODA
1/2 TSP. SALT

POUR INTO 2 LARGE WELL GREASED AND SUGARED AND CINNAMONED GLASS LOAF PANS. YOU CAN SPRINKLE EXTRA SUGAR AND CINNAMON ON TOP. BAKE 325 FOR 1 HOUR. LET COOL BEFORE REMOVING FROM PAN.