Instructions: Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes. Stir in sourdough starter, 1/4 cup oil, sugar, salt, eggs, and 3 cups flour. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.

Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18- by 9-inch rectangle. Tightly roll up dough, starting at narrow edge; pinch seam and ends together to seal.

Place loaves, seam-side down, in two greased 9- by 5- by 3-inch loafpans. Brush tops with oil. Cover and let rise in a warm place, free from drafts, about 1 hour or until doubled in bulk.

Bake at 375 degrees for 30 to 35 minutes or until loaves sound hollow when lightly tapped. Remove loaves from pans; brush with melted butter.

This recipe yields 2 loaves.

Yield: 2 loaves

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