STARTER:

1/2 c. warm water
1 tsp. sugar
4 c. warm water
4 c. flour
1 pkg. active dry yeast
1 tbsp. sugar

DOUGH:

1 tsp. salt
1 c. milk
1/4 c. sugar
2 tbsp. shortening
7-8 c. flour

For starter - in a large, deep bowl dissolve 1 teaspoon sugar and yeast in 1/2 cup warm water; let froth for 10 minutes. Stir in remaining water, sugar and four cups of flour. Mix well. Cover the container and let stand 3 to 4 days at room temperature. Stir daily.

To sustain sourdough - add 3 cups of flour and 3 cups warm water. Stir well and allow to ferment 3 to 4 days. Use dough immediately or place in refrigerator and use once a week.

To make bread - scald milk and stir in sugar, salt and shortening. Take 3 1/2 cups of starter and mix with warm milk. Combine well and add 3 to 4 cups flour. Beat vigorously. Gradually add remaining flour. Turn onto floured board and knead well 10 minutes until dough is very smooth.

Cover and let rise in a warm place for 1 1/2 hours. Punch down and divide into 4 equal portions. Shape each portion into loaf and place in greased loaf pans. Brush tops with melted butter and allow to rise 1 hour. Bake in preheated 375 degree oven for 30-35 minutes.