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Measure starter into large bowl.
1 cup sourdough starter, add
2 cups lukewarm water
2 1/2 cups all-purpose flour
Mix well, let stand, covered, in a warm place overnight.
The next morning heat milk;
1 cup milk, Stir in 3 tablespoons butter or margarine, softened, 3 tablespoons sugar
And 1 teaspoons salt
Add and mix well.
1 pkg. dry yeast to at least 2 cups of flour to all the mixture now, cover let rest 30 to 40 minutes then start mixing
in the rest of the flour it will be about doubled in size
Mix until smooth a total of 12 cups can be used (Mix dough and gradually mix in rest of the flour until dough is stiff
enough to clean sides of bowl.)
Turn out onto floured surface and knead about 5 minutes or until smooth and elastic, adding more flour if necessary
Now to a very large bowl add a small amount of cooking oil on bowl take your hands and get the bowl covered all plus making
sure the bread is also covered with the oil, cover the bread sets for the first time
Now cover with a cloth;
Set in a warm place free from drafts and let rise 45 minutes to and hour or doubled in size
Divide dough in half. Let rest, covered, for 10 minutes.
Grease 2 loaf pans, Shape loaves and place in pans. Brush tops lightly with cooking oil or softened butter, I do butter.
Cover again, within 30 minutes to an hour the dough has risen to top of pans.
Preheat your oven to 375 when the oven is preheated put the loaves in to bake for 50 minutes or until done
Brush the top of the bread when they come out of the oven.
Let stand in pan 10 or 15 minutes before turning out onto the cooling rack.
Now the hard part wait until your bread cools before cutting into, never happens here it is always cut put butter on and
eaten
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