Stir together the dry ingredients.

Stir the dry ingredients into the liquid ingredients just until mixed.

Fold in any optional ingredients.

Spoon batter into 2 well-greased and floured 9-by-5-inch loaf pans and bake 45 to 50 minutes at 350 degrees or until bread sounds hollow when tapped.

Cool in pans 10 minutes before removing.

Batter also may be baked in 5 mini-loaf pans; reduce baking time to 30 to 35 minutes.

For a Bundt or 9-by-13-inch pan, bake 40 to 50 minutes.

Amish Starter:
Day 1 to 18: Combine 2/3 cup sugar, 2/3 cup milk and 2/3 cup all-purpose flour in a large container. Store at room temperature for 17 days, stirring daily.
On Day 18, do not stir.
Day 19 to 22: On days 19, 20 and 21, stir daily.
On day 22, add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again.
Day 23 to 27: On days 23, 24, 25 and 26, stir. On day 27, add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups. Give 1 cup each to two friends with feeding and baking instructions. Use 1 cup yourself in baking.
The remaining starter should be fed to keep going.

Feeding Schedule:
Day 1: Do nothing. Do not refrigerate. Keep loosely covered in glass container.
Day 2 to 4: Stir once daily until smooth with a wooden spoon.
Day 5: Blend 1 cup flour and 1 cup sugar together. Add 1 cup milk, then stir into the starter. Cover loosely.
Day 6 to 9: Stir once daily until smooth.
Day 10: Combine 1 cup each flour, sugar and milk, and stir into starter until smooth. Divide into 4 portions of about 1 cup each. Keep 1 and continue with feeding schedule. Give 2 portions to worthy friends, along with feeding instructions (starting with Day 1) and bread recipe.
Use the remaining starter in your own baking.

Note: For all optional ingredients, use to taste. Total measurement should not exceed 3 cups, which produces a dense, fruit-cake-like texture; 1/2 to 1 cup makes a cake-like texture and 2 cups produces a coffee-cake density. If there is a lot of sugar in the optional ingredients, you may have to cover pan with foil during the last 10 minutes to avoid excessive browning.

This is a living gift, almost a pet you have to feed and care for, and the best part is you have to give some away.

Making the starter is easy but it does involve a commitment to the schedule.

Don't use metal containers or utensils - a covered crock or large glass bottle is ideal, but a plastic bag with a zipping closure will work. Be sure the container is large enough, as the starter will rise and froth when stirred. If you use a jar, leave the lid loose so gases can escape. If you use a bag, you can squeeze rather than stir the starter; let the air out periodically.