Sourdough Bread



2 loaves



1/4 cup sugar
1 tbsp. salt
1/2 cup corn oil
1 cup starter
1-1/2 cup warm water
6 cups bread flour


In large bowl, mix the ingredients and make a stiff batter. Grease another large bowl, put in dough and turn over (oily side on top). Cover with foil and let stand overnight. Do not refrigerate. Next morning punch down dough and knead a little. Divide into three equal parts and knead each part on a floured surface eight to ten times. Put into three greased loaf pans and brush with oil. Cover with waxed paper. Let rise four to five hours--or all day. Bake at 350°F for 30 to 45 minutes, depending on your oven. Remove and brush with butter. Cool on rack. Wrap and store well in refrigerator. Bread may be frozen. Can also be made into rolls instead of loaves.

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