1 c. flour
1 c. milk
1/4 c. sugar

Mix until smooth and pour into a pint glass jar. Keep lid on jar loosely for 5 days. Two pint jars with mixture makes 3 loaves of bread. Keep jars refrigerated the 5 days.

BREAD:

2 1/2 c. plain flour
1 pkg. dried yeast
1/2 c. water
Tad of salt
3 tsp. oil
2 tbsp. butter (each pan)

Have your bread pans ready with the 2 tablespoons of melted butter in them each, also butter the sides and ends of pans while cold.

Mix yeast in 1/2 cup warm water, let dissolve in large bowl. Add oil; add 1 cup of starter, add flour gradually, stir in all flour until mixture starts getting stiff. Put out on floured board and knead for 10 minutes or whatever time it takes to form a roll, keep dusting with flour and turning while kneading.

Make into a loaf the size of your pan. (Have pan warm and ready as the above request.) Drop in pan and turn over to get dough covered in butter. Let rise up to top of pan. Bake at 350 degrees for 30-35 minutes. Loosen sides and ends with sharp knife. Turn out on cloth and turn to side in order to rub top on cloth and side in order to rub top with more butter and cover until cool. Can be stored in Saran Wrap or foil in refrigerator or freeze if necessary for more keeping time.