For the Starter

1. In a small bowl, dissolve yeast in water and allow to sit ten minutes (mixture will turn frothy.)
2. In another nonmetal bowl combine flour and sugar and mix well. Slowly stir in milk, then yeast mixture.
3. Allow to sit until bubbly then add to a gallon plastic bag and follow the instructions on the printable, squeezing the bag once a day to stir days 2-4, feeding one cup each of sugar, flour, and milk.
4. Squeeze again once per day days 6-9. 
5. On day 10 add 1.5 cups each sugar, flour, and milk and stir.
6. Reserve one cup for your baking and divide the remaining starter into 3 gallon plastic bags: one to continue feeding and 2 for gifting.

For the Bread

1. Preheat oven to 325 degrees Fahrenheit
2. Grease two large bread pans.
3. Mix 1/2 cup sugar and 1 1/2 teaspoons of cinnamon and dust greased pans with the mixture, tapping out excess into a bowl for later.
4. Mix remaining ingredients in a large nonmetal bowl until smooth.
5. Pour evenly in the two pans and top with remaining cinnamon sugar.
6. Bake 50-60 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
7. Cool for 10 minutes before removing from the pan.