1/4 c. sugar
1/2 c. corn oil
1 tbsp. salt
1 c. starter
1 1/2 c. warm water
6 c. Pillsbury bread flour

Mix in large bowl, making a stiff batter. Grease another large (6 quart) bowl and turn dough over in it, oiling all sides. Cover lightly with foil. (Don't play with dough much.) Let stand overnight at room temperature.

Next morning, punch dough down and knead briefly (2 to 4 times). Divide dough into three parts and knead each part a few times (8 to 10). Put in 3 loaf pans (grease with Pam) and brush with oil. Let stand 4 or 5 hours (or all day) covering lightly with waxed paper.

Bake on bottom rack at 350 degrees for 30 to 40 minutes or until brown. (I bake 30 minutes.) Remove and brush with oil or butter. Turn out on rack in a few minutes to cool. Wrap well and store in refrigerator or freezer. Slices better if cold. Can also make dinner rolls.