STARTER:

1 pkg. dry yeast
1/2 c. very warm water
1 tbsp. sugar
1 tbsp. salt
2 c. warm water
2 c. all-purpose flour

Sprinkle the dry yeast in 1/2 cup very warm water and let stand until dissolved. Stir well. Put the yeast into a large bowl or pan with a cover and add the other ingredients. Mix well. Cover, and let stand for 3 days at room temperature (78 degrees). Stir the mixture down daily.

TO MAKE BREAD:

1 c. Starter
1/2 c. milk
2 tbsp. sugar
2 tbsp. soft shortening
1/2 tsp. salt
3 to 4 c. all-purpose flour

Put the Starter in a large mixing bowl. Scald the milk and add the sugar, shortening and salt. When cool, add to the Starter. Stir in the flour, and turn the dough out on a lightly floured board. Knead for a minute or tow.

Place dough in a greased bowl, and brush the top with melted shortening. Cover with a cloth and let rise until doubled in bulk (about 1 hour and 20 minutes). Punch down, and let rise to double in bulk again. Punch down and shape into a round ball. Let rest for 10 minutes. Shape into loaf and put into a greased loaf pan. Let rise to double in bulk. Bake at 400 degrees for about 50 minutes, or until crust is well browned. Yield: 1 loaf.

To Use Starter Again:

After the 1 cup of Starter has been removed, add 1 cup warm water, 1/2 cup flour, and 1 teaspoon sugar to the remaining Starter. Cover and let stand until ready to use. Stir down daily.