1 c. oil
4 eggs
3 tsp. vanilla
4 tsp. cinnamon
1 c. sugar
1 small pkg. instant pudding
2 c. self-rising flour
1 c. sourdough starter

Mix and blend well, but do not overbeat. For smaller loaves, use 3 pans. For average large, use 2. Grease pans with oleo or butter. Sprinkle bottom and sides with sugar. Pour into pans. Bake at 325° for 1 hour.

1 pkg. yeast, dissolved in 1/2 c. warm water
3/4 c. sugar
1 c. warm water
1/4 c. Potato Buds

This can be used for cinnamon or regular sourdough bread.

Leave out at room temperature for about 8 hours. After this has set out 8 to 12 hours, feed it (to build your starter) with 1 cup warm water, 3/4 cup sugar and 3 tablespoons Potato Buds. Let it set for at least 8 hours again, then make bread or put in refrigerator. To keep active, feed twice per week.