Categories: Breads 
      Yield: 3 servings 
  
      1 c  Sourdough starter                   3 tb Sugar 
      2 c  Warm water (105 - 115 F)            2 ts Salt 
  2 1/2 c  Sifted flour                        3 tb Butter or margarine 
      1 pk Active dry yeast                8 1/2    To 9 1/2 c sifted flour 
    1/4 c  Warm water (105 - 115 F)            1 tb Butter or margarine, melted 
      1 c  Milk                            
  
  Makes 3 loaves. 
   
  In a large glass, stoneware or plastic bowl, using a wooden spoon, stir 
  together starter, 2 cups warm water and 2 1/2 cups flour until well 
  blended.  Cover loosely with plastic wrap. Let stand in a warm place (85Ü 
  F) at least 12 hours. 
   
  In a small bowl, sprinkle yeast over 1/4 c warm water; stir until 
  dissolved. 
   
  In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp butter 
  until warm (105 - 115Ü F).  Remove from heat, stir in yeast mixture. 
   
  Stir yeast mixture into starter mixture.  Stir in 2 1/2 cups flour until 
  well blended.  Cover loosly with plastic wrap. Let rise in a warm place 
  until almost doubled, about 45 minutes to one hour. 
   
  Stir down batter, Gradually stir in enough additional flour to make a soft 
  dough,  Turn out dough onto lightly floured surface, knead until smooth and 
  elastic, about 5 to 7 minutes. 
   
  Divide dough into thirds, cover and let rest 10 minutes. 
   
  Shape each third into a loaf.  Place each into a greased 8 1/2 x 4 1/2 x 2 
  1/2 loaf pan.  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.  Immediately remove from pans. Brush tops of hot loaves 
  with melted butter.  Cool on racks.