TO MAKE STARTER:

1 pkg. dry yeast
1 1/2 c. warm water
3/4 c. sugar
3 tbsp. instant potato flakes

TO FEED STARTER (every 4-5 days) :

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

TO MAKE BREAD:

1/2 c. corn oil
1 c. starter
1 1/2 c. warm water
1/4 c. sugar
1 tbsp. salt
7 c. bread flour

To Make Starter: Dissolve yeast in warm water. Add sugar and potato flakes. Keep at room temperature all day. Refrigerate. After 3 days, feed starter. Stand at room temperature all day, then ready to make into dough.

To Make Bread: Take 1 cup starter that has been fed in the morning and add other ingredients. When adding bread flour, use 1 cup at a time. (You may need to mix in the last 2 cups by using your hands and kneading in the bowl.) Turn into large oiled bowl. Place in oven with light on (for warmth). In the morning, punch down and put into 3 greased loaf pans sprayed with Pam. Put back in oven and let rise until that evening. Bake on bottom shelf at 325 degrees for 30 minutes. Remove from pans immediately and lightly butter tops of loaves.

Note: Bread should double in size with each rising. If you do not make bread after feeding starter, discard 1 cup of starter.