1/2 c. sugar
1/2 c. corn oil
1 tbsp. salt
6 c. bread flour (unsifted)
1 1/2 c. warm water
1 c. starter
1 pkg. active dry yeast (optional)

Note: If making whole wheat bread, use 2 cups starter, 8 cups whole wheat flour and 1 package active dry yeast. In large bowl, combine ingredients to make a stiff batter. Place dough in large greased bowl and turn to coat with oil on all sides. Cover lightly with foil or plastic. Let stand 8 to 12 hours. (Less time if active dry yeast is used.) To rise, put in draft free location at 80 to 85 degrees. Divide dough into three pieces and knead each piece of floured board a few times. Put in greased loaf pans and brush with oil. Let rise 4 to 5 hours or more. Can rise up to 12 hours before baking. Bake at 350 degrees for 30 to 35 minutes. Remove from oven and brush with melted butter. Cool on rack. Wrap well to store. Can be reheated or frozen.