1/4 c. sugar
1/2 c. corn oil
1 1/2 c. warm water
1 c. starter
1 tbsp. salt
6 c. Pillsbury bread flour, unsifted

Mix in large bowl, making a stiff batter. Grease another large bowl; put dough in it and turn over. Cover lightly and let stand overnight. (Do not refrigerate.) Next morning, punch down dough, knead a little. Divide into 3 parts and knead each part on floured board 8-11 times. Put in greased pans and brush with oil. Cover lightly with waxed paper. Let rise 4-5 hours or more - all day is fine. Bake at 350 degrees for 30-45 minutes. Remove and brush with butter. Cool on rack. Wrap well and store in refrigerator.