STARTER:

1 c. warm water
3 tbsp. potato flakes
1/2 c. sugar

Feed in the a.m. and leave out all day at room temperature. Stir and pour off 1 cup to use for bread. Return balance to refrigerator. Store in glass container. Feed every 3 to 5 days.

BREAD:

Add the following to 1 cup of starter: 1 1/2 tsp. salt 1/2 c. oil 1 1/2 c. water

Mix well and add 6 cups bread flour. Put in large glass bowl. Cover with a damp cloth. Let it sit out overnight. Next morning, punch down and divide into 3 parts. Knead separately and put into greased loaf pans. Brush with oil and let rise 6 to 12 hours until it rises to the top of pans. Bake at 325 to 350 degrees about 30 minutes. Brush top with melted butter. Let it cool before slicing. 3 to 5 days, feed starter. Makes 3 loaves.