Ingredients
1
pkg. active dry yeast
2
cups warm water
3 1/2
cups all-purpose flour
1
tablespoon sugar or honey
1
cup starter
5 1/2
to 6 cups all-purpose flour
1/4
cup sugar
1
tablespoon salt
1 2/3
cups warm water
1/3
cup oil
Preparation
In large nonmetal bowl, dissolve yeast in 2 cups warm water (105 to 115°F.); let stand 5 minutes. Add 3 1/2 cups flour and 1 tablespoon sugar; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85°F.) for 5 days, stirring at least once each day. When starter is ready for use, it is bubbly and may have a yellow liquid layer on top. Stir well before using.*
Place 1 cup starter in large bowl.** Add 2 cups flour, 1/4 cup sugar, salt, 1 2/3 cups warm water (105 to 115°F.) and oil; blend well. Stir in 2 1/2 to 2 3/4 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining 1 to 1 1/4 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place for at least 8 hours or overnight.
Grease 3 cookie sheets or 9-inch round cake pans.*** Uncover dough. Punch down dough several times to remove air bubbles. Divide dough into 3 equal parts. Work dough with hands to remove all air bubbles. Shape into round loaves. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, 2 to 3 hours.
Heat oven to 400°F. Uncover dough. With sharp knife, make three 1/4-inch-deep slashes on top of each loaf. Bake at 400°F. for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks for 1 hour or until completely cooled.
