1 cup Sourdough starter
2 cups Warm water (105 - 115° F)
2½ cups Sifted flour
1 package Active dry yeast
¼ cup Warm water (105 - 115° F)
1 cup Milk
3 tablespoons Sugar
2 teaspoons Salt
3 tablespoons Butter or margarine
9 cups Sifted flour
1 tablespoons Butter or margarine, melted
 

In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 cups warm water and 2½ cups flour until well blended. 

1. Cover loosely with plastic wrap. 

2. Let stand in a warm place (85° F) at least 12 hours. 

In a small bowl, sprinkle yeast over ¼ cup warm water; stir until dissolved.

In a 2-quart saucepan over low heat, heat milk, sugar, salt and 3 Tablespoons butter until warm (105 - 115° F). 

1. Remove from heat, stir in yeast mixture. 

2. Stir yeast mixture into starter mixture. 

3. Stir in 2½ cups flour until well blended. 

4. Cover loosely with plastic wrap. 

5. Let rise in a warm place until almost doubled, about 45 minutes to one hour. 

Stir down batter,

1. Gradually stir in enough additional flour to make a soft dough,

2. Turn out dough onto lightly floured surface, knead until smooth and elastic, about 5 to 7 minutes. 

3. Divide dough into thirds, cover and let rest 10 minutes. 

4. Shape each third into a loaf. 

5. Place each into a greased 8 ½ x 4½ x 2½ loaf pan. 

6. Cover and let rise until doubled, about 45 minutes to one hour. 

Bake in 375° F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. 

1. Immediately remove from pans. 

2. Brush tops of hot loaves with melted butter. 

3. Cool on racks.