1 c. warm water
1 pkg. active dry yeast
2 tbsp. sugar
2 tsp. salt
1 1/2 c. sour dough starter
5 to 6 c. all-purpose flour

In large mixing bowl, combine water, yeast, sugar and salt. Stir until yeast is dissolved. Add sour dough starter to yeast mixture. Mix at high speed until thoroughly combined. Gradually add 1 1/2 cups flour and mix for 3 minutes scraping sides of bowl with rubber spatula. Add remaining flour and continue to knead 4 minutes until dough is smooth and satiny. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape each into a smooth ball, cover and let rest 10 minutes. Shape into 2 loaves and place into a greased 9x5x3" pans or shape into round loaves and cover and let rise in a warm place until doubled. Put pan of water on lower shelf of oven. Preheat oven to 400 degrees. Bake for 40 to 50 minutes. Cool on rack.