Dissolve yeast in water in a large nonreactive bowl; let stand 5 minutes.
Stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour. Gradually
add remaining flour.
Turn dough out on a floured surface and knead until smooth
and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease
Cover and let rise in a warm place (85 degrees F ), free from drafts, 1 to
1 1/2 hours or until doubled in bulk.
Punch dough down; divide in half and place on a floured surface. Roll each half
into an 18 x 9-inch rectangle. Beginning at narrow edge, tightly roll up dough.
Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9
x 5 x 3-inch loaf pans. Brush top with oil.
Cover loaves; let rise in a warm place
(85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when