1 3/4 c. unsifted flour
1 tbsp. sugar
1 tbsp. salt
1 pkg. yeast
2 1/2 c. warm water

To make starter, combine flour, sugar, salt and dry yeast in large bowl. Gradually add warm water to dry ingredients and beat 2 minutes at medium speed. Cover and let stand at room temperature 4 days. Stir down daily.

DOUGH:

5-6 c. unsifted flour
3 tbsp. sugar
1 tsp. salt
1 pkg. yeast
1 c. milk
2 tbsp. butter
1 1/2 c. starter

To make dough, combine 1 cup flour, sugar, salt and dry yeast in large bowl. Combine milk and butter in pan; heat over low heat until warm. Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add 1 1/2 cups starter and 1 cup flour, or enough to make thick batter. Beat at high 2 minutes. Stir in additional flour to make soft dough. Turn out on floured board and knead until smooth, about 8-10 minutes. Place in greased bowl; cover and let rise about 1 hour until double. Punch down and let rest 15 minutes. Shape and let rise about 1 hour. Bake at 400 degrees for 30 minutes.

To re-use starter: Add 1 1/2 cups lukewarm water, 3/4 cup flour, and 1 1/2 teaspoons of sugar to unused starter. Beat 1 minute at medium speed. Cover and let stand. Stir down daily.