1 1/2 c. Sour Dough Starter (above)
3/4 c. milk
3 tbsp. sugar
1 tsp. salt
2 tbsp. Fleischmann's butter
1/4 c. warm water (105-115 degrees)
1 pkg. Fleischmann's Active Dry Yeast
5-6 c. unsifted flour

Prepare Sour Dough Starter.

Scald milk. Stir in sugar, salt and Fleischmann's butter; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in Fleischmann's Yeast; stir until dissolved. Add lukewarm milk 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 three 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 cuts in criss cross fashion on tops of round loaves or make several diagonal cuts on tops of long loaves. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

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