6 c. bread flour
1/3 c. sugar
1/2 c. corn oil
1 tsp. salt
1 1/2 c. warm water
1 c. starter (recipe below)

In large bowl sprinkle sugar and salt over flour; mix. Add all other ingredients and mix. Put in large bowl, well greased with oil. Turn oily side up, cover with foil or plastic wrap, and let stand overnight.

Knead 8-10 times. Put into three greased loaf pans. Let stand 4-5 hours or overnight. Bake at 350 degrees for 30-45 minutes. Cool before removing from pans.

SOURDOUGH STARTER:

3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water
1 pkg. dry yeast

Mix ingredients together in a jar; cover with cheesecloth or a lid in which holes have been punched. Leave out overnight. Place in refrigerator 4 days. Remove from refrigerator and add first 3 ingredients again. Leave out overnight again. The next day the starter may be used for baking.