1 c. Friendship Starter
1 c. all-purpose flour
1 c. milk
1/3 c. vegetable oil
3 1/4 c. (about) bread flour
1 1/4 tsp. salt

or unbleached or all-purpose flour

Start the night before. Be sure starter is active, lots of bubbles, because it's the only leavening in the bread.

Place starter in a quart container and stir in flour, then milk, stirring vigorously until smooth. Cover loosely and let stand at room temperature overnight.

Pour starter into mixer bowl; add oil, 1 1/2 cups of the flour and salt. Beat well for several minutes. Stir in enough remaining flour to make a stiff dough that leaves the sides of the bowl. Without a heavy duty mixer, the last flour will have to be mixed in by hand.

Turn dough out on a lightly floured surface and knead until smooth. Form into a ball and place in a greased 4 quart bowl, turning so surface is lightly oiled. Cover and let rise in a warm spot, free from drafts, until the impression of your finger remains when the dough is lightly touched. Time will vary. (Ours took 3 1/2 hours.)

Meanwhile, grease 2 (9"x5") loaf pans with shortening or oil.

Divide dough in half and form each into a loaf. Place in prepared pans; cover and let rise in a warm place until impression of a finger remains in dough. Time will vary. (Ours took 2 1/2 hours.)

Meanwhile, preheat oven to 375 degrees. Bake loaves until lightly browned and done, about 35 minutes. When bread is done, it will easily come out of the pan and will sound hollow when the bottom is tapped with the knuckles. Remove from pans immediately and cool completely on racks. Yield: 2 loaves.