Instructions: Measure starter into large bowl; add lukewarm water and 2 1/2 cups flour; mix well. Let stand, covered in warm place overnight.

The next morning, heat milk then stir in butter, 2 Tbsp. sugar and 1 Tsp. salt. Cool to lukewarm.

Sprinkle yeast over 1/4 Cup warm water. Let stand 5 minutes.

Stir yeast into cooled milk mixture; add to starter mixture; beat with wooden spoon until well mixed.

Beat in 2 cups flour until batter is smooth.

Mix baking soda with remaining sugar and salt. Sift evenly over dough; stir gently to mix well.

Let dough rise, covered in warm place until almost double in bulk, 30 to 40 minutes.

Mix down dough; gradually beat in remaining flour until dough is stiff enough to clean sides of bowl.

Knead dough about 5 minutes until smooth and elastic.

Divide dough in half let rest, covered, 10 minutes.

Grease bottom of two 9x5x3 inch loaf pans.

Shape loaves and put in pans.

Brush tops lightly with oil.

Let rise about 1 hour until dough has risen to top of pans.

Bake at 375 degrees for about 50 minutes.

YIELD: 2 Loaves.

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