1 pkg. active dry yeast
5 - 5 1/2 c. flour
1 c. sour dough starter
3 tbsp. sugar
2 tbsp. butter, melted
1/2 tsp. baking soda
Yellow cornmeal
2 tsp. salt

In large bowl soften yeast in 1 1/2 cups warm water. Blend in 2 cups of the flour sour dough starter, sugar, butter and 2 teaspoons salt. Combine 1 cup flour and soda; stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough. Knead 5 to 8 minutes. Place in greased bowl, turn once. Cover, let rise until double. Punch down. Divide in half. Cover, let rest 10 minutes. Shape in 2 oblong or round loaves. Place on greased baking sheet sprinkled with cornmeal. Cover; let rise until almost double. Brush with water and make diagonal slashes across top. Bake at 375 degrees for 30 to 35 minutes.