1 1/2 c. sour dough starter
3 tbsp. sugar
1 tbsp. salt
1/4 c. warm water, 105-115 degrees
1 pkg. Fleischmann's active dry yeast
3/4 c. warm milk, 105-115 degrees
2 tbsp. Blue Bonnet butter
5-6 c. all purpose flour

Prepare sour dough starter.

Combine warm milk, sugar, salt and butter. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk to mixture, starter and 2 1/2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down; divide into 3 equal pieces. Form each piece into a smooth round ball or a 14" tapered roll. Place on greased baking sheets. With a sharp knife make several criss-cross fashion on tops of round loaves or make several diagonal cuts on long loaves. Cover; let rise in a warm place, free from drafts, until doubled in bulk, about one hour.

Bake at 400 degrees about 25 minutes, or until done. Remove from baking sheets and cool on wire racks.