Preparation
STARTER
Combine ingredients in a large bowl. Cover lightly or put into a ziploc bag. If the container has a lid, leave it slightly open. Store at room temperature. Stir every day for 17 days. On the 18th day do nothing. On the 19, 20 and 21, stir. On day 22 stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should have about 4 cups starter. Give 1 cup each to two friends (with instructions below) and keep the remaining two cups for yourself.
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BREAD
Do not refrigerate. Do nothing on day 1. Squeeze the bag several times throuhout the day on day 2-5. If the bag fills with air, burp it out. Add 1 cup flour, 1 cup milk and 1 cup sugar on Day 6 and Squeeze bag. Squeeze the bag several times throuhout the day on day 7-9. On day 10, combine the batter with the 1 cup milk, 1 cup sugar, and 1 cup flour in a large non-metal bowl. Mix with a non-metal spoon. Pour 1 cup of this batter into each of the 4 1-gallon resealable bags. Give these away to friends or relatives with the instructions below.
To the remaining batter in the bowl, add oil, 1 cup sugar, baking soda, vanilla, baking powder, 2 cups flour, ½ cup milk, eggs, pudding and salt.
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TOPPING
In a separate bowl, mix 3 tbsp sugar with 1 tsp cinnamon and sprinkle into 2 well greased bread pans before pouring batter into the pans. Bake at 325 degrees for 55-60 minutes.