1/4 c. sugar
1/2 c. cooking oil
1 tsp. salt
6 c. Pillsbury bread flour (may substitute 1 c. of whole wheat bread flour for 1 of the white flour)
1 c. bread starter
1 1/2 c. warm water or more (enough to mix well)

Mix together well in large bowl. Grease another large bowl with oil. Put dough in bowl and turn oiled side up. Cover with foil. Let set overnight or until doubled in size.

Punch down and knead dough a few times until smooth. Divide into 3 parts and put in 3 greased loaf pans. (Medium size or use 2 larger loaf pans.) Grease the pans with shortening, not oil.

Brush top of dough with oil. Cover with wax paper. Let rise until double in size (about 2 or 3 hours, depending on the warmth of the room). Bake in 350 degree oven for 30 to 40 minutes or until golden brown.

SOUR DOUGH BREAD STARTER:

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

Let set out of refrigerator all day and night (24 hours). Always keep at least 1 cup of starter to feed. Don't get more than 4 cups of starter in container. DO NOT COVER CONTAINER TIGHTLY - needs to breath.