STARTER:

1 pkg. regular yeast
2 c. flour
2 c. warm water

Mix well; cover with plastic wrap and leave in warm place 3-4 days.

TO FEED: Take out 2 cups of starter and add 1 1/2 cups flour, 1 cup warm water, and leave setting out until sour. Put in refrigerator. Feed every week.

BREAD:

3 pkg. yeast, not rapid rise
3 eggs
2 c. starter
2 tbsp. salt
3 c. warm milk
3 beaten eggs
9-12 tbsp. sugar
1/2 c. warm water
8 tbsp. oil
Flour for stiff dough, about 5 lb.

Dissolve yeast in warm water; set aside. Combine starter, 3 cups warm milk, salt, sugar, and oil. Mix well; add yeast mixture. Stir in enough flour to make stiff dough; beat well (about 8 cups). Add more flour (about 4 cups) and knead 15 minutes. Put in oiled bowl, cover with cloth, and let rise until double in bulk, about 1 hour. Punch down, divide in 5 piece, and shape into balls. Place in oiled pan, flatten, out, cover and let rise until doubled. Bake at 375 degrees for 20-25 minutes. Cover with cloth while cooling. May be frozen.

RAISIN BREAD:

Roll out part of the 5 pieces instead of putting in pans, brush with butter, spread with mixture of brown sugar, cinnamon, and raisins. Roll up and place in pans. Bake as directed.