For Starter, soften yeast in warm water. Add flour and stir. Put in large glass container with a loose lid. Starter will expand. Let sit at room temperature for three days. Stir once or twice a day. After three days, store in refrigerator until used.
For Bread, mix 1 cup starter mixture with all bread ingredients except the flour together in large bowl. Sift flour and add. Place in oiled bowl and turn to oil top. Cover and set on counter. Let rise overnight. Knead dough the next day on floured surface for about 10 minutes. Divide dough in half. Shape each into a loaf. Put in two greased 4x8" bread pans. Cover and set on counter. Let rise until double. Bake at 350° for 40 to 45 minutes. Turn out and cool or eat hot out of the oven.
Ingredients
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STARTER:
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1/2 teaspoon dry active yeast
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1 1/2 cups lukewarm water
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2 cups flour
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BREAD:
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1 1/2 cups warm water
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1 1/2 cups salt
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1/2 cup sugar
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1/2 cup oil
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6 cups bread flour
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