Yield: 2 loaves
Measure starter into large bowl. Add 2 cups lukewarm water and 2 1/2 cups flour. Mix well. Let stand, covered in warm place overnight.
The next morning heat milk. Stir in butter or margarine, 2 tablespoons sugar and 1 teaspoon 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 until well mixed. Beat in 2 cups flour until batter is smooth.
Mix baking soda with 1 tablespoon of sugar and 1 teaspoon of salt. Sift evenly over dough and stir gently to mix well. Cover mixture in bowl with a cloth and set in a warm place free from drafts. Let rise 30 to 40 minutes or until almost doubled in size.
Mix dough and gradually beat in 4 1/2 cups flour until dough is stiff enough to clean sides of bowl. Turn out onto floured surface and knead about 5 minutes or until smooth and elastic, adding more flour if necessary.
Divide dough in half. Let rest, covered for 10 minutes. Grease 2 loaf pans. Shape loaves and place in pans. Brush tops lightly with cooking oil. Let rise about 1 hour until dough has risen to tops of pans.
Bake at 375 degrees for 50 minutes or until done.
*Find the Sourdough Starter recipe under the BROWSE RECIPES link in the Breads and Breakfast category.
Please note that some ingredients and brands may not be available in every store.