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

In large bowl mix the ingredient and make a stiff batter. Grease another bowl, put dough in and turn over so the oily side is on top. Cover with foil and let stand overnight. Do not refrigerate.

Next morning punch down dough and knead a little. Divide into three equal parts and knead each part on floured surface 8-10 times. Put into three greased loaf pans and brush with oil. Cover with waxed paper. Let rise 4-5 hours - all day is all right.

Bake at 350 degrees for 30-45 minutes, depending on your oven. Remove and brush with butter. Cool on rack. Wrap and store well. Refrigerate. Bread may also be frozen.