1 1/2 c. starter
3/4 c. warm milk (105-115 degrees)
3 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1/4 pkg. active dry yeast
5-6 c. all-purpose flour

Combine warm milk, sugar, salt and butter. Measure warm water into large warm bowl. Sprinkle in yeast. Stir until dissolved.

Add milk mixture, starter and 2 1/2 cups flour, beat until smooth. Stir enough flour to make a stiff dough. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to greased top. Cover, let rise in warm place, free from draft, until doubled in bulk about 1 hour.

Punch dough down. Divide into 3 equal parts. Form each piece into a smooth round ball or a 14 inch tapered roll. Place on greased baking sheets. With a sharp knife make several cuts in criss cross fashion on tops of round loaves. Cover, let rise in warm place until doubled in bulk, about 1 hour. Bake at 400 degrees about 25 minutes or until done.