1 3/4 c. unsifted flour, plain
1 tbsp. salt
2 1/2 c. warm water
1 tbsp. sugar
1 pkg. yeast

Combine flour, sugar, salt, and undissolved yeast in large bowl. Slowly add warm water to dry ingredients and beat with electric mixer for 2 minutes. Cover. Let stand at room temperature for 4 days. Stir each day.

BREAD:

5-6 c. flour, plain
1 tsp. salt
1 c. milk
1 1/2 c. starter
3 tbsp. sugar
1 pkg. active dry yeast
2 tbsp. butter

In saucepan heat milk and butter over low heat until mixture is warm, but butter doesn't have to be melted. Slowly add to dry ingredients and beat for 2 minutes with electric mixer occasionally scraping bowl. Add 1 1/2 cup starter and 1 cup flour or batter. Beat for 2 minutes on high speed. Stir in more flour to make a soft dough. Turn out onto lightly floured board, knead until smooth and elastic; 8-10 minutes.

Put into greased bowl, turning to grease top cover; allow to rise in warm place away from drafts, until double in size, about 1 hour. Lightly flour board. Wait 15 minutes, divide dough in half, shape each piece into a loaf and place in greased loaf pan (9 x 5 x 3). Cover; let rise in warm place until double in size (about 1 hour). Bake in hot oven (400 degrees) for 30 minutes or until done. Remove from pans and cool on wire racks.

TO RESUME STARTER:

Add 1 1/2 cups lukewarm water, 3/4 cup flour, and 1 1/2 teaspoon sugar to unused starter. Beat for 1 minute with mixer. Cover and let stand until ready to make bread again. Stir down daily.