Sour Dough Bread

Yield: 3 loaves.

1/2 c. corn oil

1 tbsp. salt

1 c. sour dough starter

1 1/2 c. warm water

6 c. bread flour

2 cups whole wheat flour and 4 cups bread flour.

Grease another large bowl, put dough in and turn over (to put oil side on top). Cover lightly with foil and let stand overnight (do not refrigerator). Next morning, punch down dough (knead a little). Divide into 3 parts and knead each part on a floured board a few times (8 to 10). Put into greased and floured loaf pans and brush with oil. Let rise 4 to 5 hours or more (all day is fine), dough rises very slowly. Cover lightly with wax paper.

350 degrees for 30 to 45 minutes, remove and brush with butter. Cool on rack. Wrap well and store. Bread may be frozen. NOTE: Bread takes special "Bread Flour" Pillsbury. (325 degrees for glass.)