1 pkg. dry yeast
1/2 c. warm water

Dissolve yeast in warm water.

Add: 1 c. Pillsbury Bread Flour 2 c. instant potatoes 1 tsp. salt 1/2 c. sugar

Stir until smooth. Store at room temperature in a 1 gallon container with lid in a warm, draft-free place 3 to 4 days, stirring 2 or 3 times a day. (Cover during night, uncover during day.) Then, store in the refrigerator 3 to 5 days.

Take the Basic Starter out of the refrigerator, divide equally into 3 one quart jars and feed to each the following: (Mix real well together, then pour into starter.) 3 tbsp. instant potatoes 1 c. warm water

Let stand out of refrigerator 8 to 10 hours, with lid on very loosely, until bubbly. Take 1 cup starter to make bread and return rest to the refrigerator 3 to 4 days and feed again. (Always keep lid on starter loose.)

Using wooden spoon, in a large bowl, make a stiff batter of the following: 1/3 c. sugar 1/2 c. corn oil 1 tsp. salt 1 1/2 c. warm water 6 c. Pillsbury Bread Flour

Grease another large bowl with 1 teaspoon oil. Put dough in and turn over, leaving oily side on top. Cover lightly with waxed paper. (DO NOT REFRIGERATE.)

Next morning, punch dough down. Knead a little. Divide into 3 equal parts and knead each on a floured surface 8 to 10 times. Put into well oiled loaf pans. Brush tops with oil (or make into buns).

Let rise at least 8 hours (all day is fine), cover lightly with waxed paper. Dough rises slowly.

Bake at 350 degrees for 30 to 45 minutes. Remove and brush with butter. Cool. (Can be frozen when cooled.)

Based on 36 servings. Per serving: 117 calories; 3 g fat; 74 mg sodium; 0 mg cholesterol.

Variation: Whole wheat flour can be substituted. Use 2 cups whole wheat and 4 cups bread flour.