1/2 c. milk
1 c. water
1 1/2 tbsp. salad oil
1 pkg. dry yeast
1 c. starter
1 1/2 tbsp. sugar
2 1/2 tsp. salt
5 c. flour
1/4 c. warm water

Combine milk, water and oil. Bring to boil. Cool to lukewarm. Dissolve yeast in warm water. Add with sugar and salt to cooled milk mixture. Measure flour. Place flour in large bowl. Pour milk into well made in center of flour. Add starter. Blend well. DO NOT KNEAD. Place in greased bowl and cover, let rise until double in size, about 1 1/2 hours. Turn lightly on floured board. DO NOT KNEAD. Divide in half. Roll each half into an oblong, 15"x10". Roll tightly toward you, beginning at the wide end side. Seal edges with hand on each end, roll to taper ends.

Place on baking sheets covered with heavy foil. Pleat foil in center between loaves. With scissors make cuts about 1/8" deep diagonally along loaf, about 2" apart. Let rise uncovered in warm place until little more than double, about 1 hour. Heat oven to 425 degrees. Bake 15 minutes; reduce heat to 350 degrees. Bake 15 to 20 minutes longer. Brush tops and sides with 1 egg white mixed with water. Bake 5 minutes longer. Leave in a draft if you want a crisp crust.