STARTER:

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

Mix, leave OUT of the refrigerator for 3 to 5 days, then feed according to instructions below.

1/2 c. sugar
3 tbsp. instant potatoes (dry)
1 c. warm water

Leave starter out of refrigerator all day (8 to 12 hours). Take out 1 cup to make bread and return remaining to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding, throw away 1 cup.

1/2 c. sugar (may omit)
1/ c. Mazola corn oil
1 1/2 tbsp. salt
1 c. starter
1 1/2 c. warm water
6 c. Pillsbury bread flour (or Gold Medal)

Grease large bowl with corn oil. Put dough in and turn over. Cover lightly with foil and let stand overnight (8 to 12 hours). Do not refrigerate. Next morning punch down. Knead a little. Divide into 3 parts and knead each part on a floured board a few times (8 to 10). Put into 3 greased loaf pans and brush with oil. Let rise 4 to 5 hours (all day is o.k.) covered.

Bake in 350 degree oven for 30 to 45 minutes. Remove and brush with butter. Wrap well when cool. Store in refrigerator so that it will slice easier. May be frozen.