Cover with plastic wrap and pierce with knife 4-5 places. Refrigerate for 3-5 days. Remove from fridge and let stand at room temperature for 1 hour. Remove 1 cup for bread.
Feeding starter: Prepare starter (everything but dry yeast) and stir into remaining starter. Let stand uncovered 8-12 hours. Put plastic wrap on top, pierce and refrigerate.
To make bread:
Combine first (4) ingredients in a large mixing bowl; gradually stir in oil and remaining ingredients.
Turn dough out into a floured surface, knead lightly 4 or 5 times. Place in a well greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts for 2 hours or until dough has doubled in size.
Punch prepared dough down, and divide in half, shape each portion into a loaf. Place in a loaf pan. Brush tops of bread with 2 tablespoons of melted butter; cover and let rise in a warm place,free from drafts, 1 hour or until doubled in size.
Bake at 350 º for 25 minutes or until loaves sound hollow when tapped. Remove from pans immediately an let cool on wire racks.
Yields 2 loaves