Sourdough Bread

2 (1/4 oz.) envelopes active dry yeast
1 1/4 C. warm water (100-110 degrees)
1 C. sourdough bread starter at room temperature
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
2 large eggs, beaten
5 1/2-6 C. unbleached all-purpose flour
vegetable oil
butter, melted

Combine yeast and warm water in a 2 C. liquid measuring cup; let stand 5 min.
Combine yeast mixture, sourdough starter, 1/4 C. oil, sugar, salt, eggs, and 3 C. flour in a nonmetal bowl. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface and knead until smooth and elastic (8-10 min.). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1 1/2 hrs. or until doubled in bulk.
Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18 X 9 in. rectangle. Tightly roll up dough, starting at narrow side; pinch seam and ends together to seal. Place loaves, seam side down, in 2 greased 9 X 5 in. loafpans. Brush tops with oil. Cover and let rise in a warm place, free from drafts, about and hour, or until doubled in size.
Bake at 375 degrees 30-35 min. or until loaves sound hollow when tapped. Remove loaves from pans and brush with melted butter.