Start by pouring warm water into a small glass bowl. Be sure the water is around 110°F; too hot can kill the yeast. Sprinkle the yeast over the water and let it sit for about 5-8 minutes until it gets frothy.

In a larger mixing bowl (avoid metal), combine 1 cup of flour and 1 cup of sugar with a wooden spoon. Stir in the milk and then gently add the yeast mixture. This will create the base for your starter. Transfer this mixture into a gallon-size zippered plastic bag and seal it. Make sure not to refrigerate it—this baby needs to sit out at room temperature. Congratulations! You’ve just completed Day 1.

For Days 2 through 9, all you need to do is gently squeeze and mash the bag each day to mix things up and release any air bubbles. This is crucial for developing flavor.

On Day 6, it’s time to nourish your starter. Add 1 cup each of flour, sugar, and milk into the bag. Give it a good massage until everything is mixed nicely.

On Day 10, pour the starter into a non-metal bowl. This is where the fun happens—you’ll add ½ cup each of flour, sugar, and milk. Stir everything together well. Now, divide the starter into 1-cup portions, placing each portion into separate zippered bags. You should have about 4-5 bags. Seal and share with friends, accompanying each bag with instructions.

Keep one cup of starter for yourself, and let’s bake! Preheat your oven to 325°F. In a large mixing bowl, combine the friendship bread starter, canola oil, eggs, 1/2 cup milk, vanilla extract, sugar, flour, salt, baking soda, baking powder, ground cinnamon, instant vanilla pudding, and chopped walnuts. Stir until it’s just combined—don’t overmix!

Spray two 8 1/2" x 4 1/2" loaf pans with cooking spray. In a small bowl, mix together ½ cup sugar with 1 1/2 teaspoons cinnamon. Dust the pans with half of this cinnamon-sugar mixture, then pour the batter evenly into the pans. Sprinkle the rest of the cinnamon-sugar mixture on top.

Bake in the preheated oven for about 60-65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the bread to cool until it loosens from the pans, and then turn it onto a serving dish.