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SWEET SOURDOUGH BREAD 
1 c. starter
1/2 c. sugar
1/2 c. corn oil
1 tbsp. salt
1 1/2 c. warm water
6 c. bread flour (or 4 c. bread flour, 2 c. whole wheat flour)

Combine ingredients in large bowl to make a stiff batter. Place dough in another greased large bowl, turning dough over. Cover lightly with plastic wrap and let rise overnight on counter. In the morning, punch dough down with fist and divide it into three parts. Knead each on floured surface and place in three greased loaf pans. Brush with oil. Cover lightly with wax paper and let rise for 6 to 12 hours. Bake at 350 degrees for 30 to 35 minutes. Brush with butter. Let cool. Remove from pan.

Cinnamon Bread: Roll out dough and spread with melted butter, using pastry brush. Sprinkle with sugar and cinnamon, to taste. Add "a lot" of raisins. Roll dough up, place in pans and let rise. When baking, add 10 to 15 minutes.

TO MAKE STARTER:

3 pkgs. dry yeast
1/2 c. warm water (105 to 110 degrees)
1 c. warm water
2/3 c. sugar
3 tbsp. instant potato flakes

Dissolve yeast in 1/2 cup warm water, then add with 1 cup warm water, sugar and potato flakes. Mix and store in refrigerator.

TO FEED STARTER:

3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water
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