Starter:

1 pkg. yeast
2 1/2 c. warm water
2 tbsp. Sugar
2 1/2 tbsp. all purpose flour

Combine yeast, 1/2 cup warm water and sugar. Combine 2 cups warm water and flour. Stir all together and put in quart jar. Let stand 8 hours then refrigerate 3 to 8 days before using.

Feed Starter:

1 c. warm water

Add sugar, instant potatoes and water to starter. Stir and let stand 8 to 12 hours. Pour off 1 cup for recipe. Put starter back in refrigerator and leave at least 3 days before using again.

Bread Dough:

6 c. bread flour
1 tbsp. salt
1/2 c. sugar
1 c. starter
1/2 c. vegetable oil
1 1/3 to 1 1/2 c. warm water
1 pkg. yeast

Combine flour, salt and sugar. Dissolve yeast in water. Add water, oil and starter to flour mixture and knead into a ball. Oil all sides of dough and cover bowl with greased waxed paper and a towel. Let rise 8 to 12 hours. Punch down dough and make into 4 loaves or rolls. Put in greased pans, use Crisco. Spread on top of dough. Cover with greased waxed paper and towel and let rise 8 to 12 hours.

Bake at 325°F for 20 minutes or until brown.