Sourdough Bread - cooking recipe

Ingredients

6 c. Pillsbury bread flour
1/2 c. sugar
1 tsp. salt
1 c. starter (from Sourdough Starter recipe)
1/2 c. corn oil
1 1/2 c. warm water

Preparation

Remove 1 cup starter (refrigerate remainder, covered, feeding every 3 to 5 days).
Mix all ingredients in large bowl that has been greased.
Turn dough over once so it is greased on all sides. Cover lightly with foil.
Allow to stand at room temperature overnight or 8 to 12 hours.
After 8 to 12 hours, punch down and turn out on floured surface.
Knead a little.
Divide into 3 parts. Knead at least 12 to 15 times.
Shape into loaf.
Place into greased loaf pan.
Brush tops lightly with oil or melted butter. Cover and let rise out of draft (about 4 to 5 hours or all night). Bake at 350\u00b0 for 25 to 35 minutes or until dark golden brown and sounds hollow when tapped.
Brush tops with margarine.
Takes 3 pans, 9 x 5-inch.