STARTER:

1/2 c. instant potatoes
2 c. warm water
1/2 c. sugar
2 tsp. salt
1 pkg. yeast

Dissolve yeast in 1/2 cup warm water, add remaining ingredients and stir well. Keep at room temperature for 24 hours. After this period, feed with the following: 3/4 cup sugar, 3 tablespoons instant potatoes, 1 cup warm water. Mix well and add to the starter. Let stand for 8 to 12 hours. Mixture will be bubbly.

Take out 1 cup to make bread, then refrigerate the rest. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup of starter. This is to avoid deflating the starter.

BREAD:

1/4-1/2 c. sugar
1/2 c. corn oil
1 tsp. salt
1 1/2 c. warm water
6 c. bread flour
1 c. sour dough starter

Mix all ingredients to form soft dough. Oil large bowl, place dough in bowl and turn once to coat all sides and top of dough with oils. Cover and let stand all night. Turn dough onto lightly floured surface and knead a few times. Divide into 3 equal parts and knead 8 to 10 times.

Form 3 loaves and place into greased loaf pan. Baste loaf lightly with oil. Cover with wax paper and let stand all day in a warm spot. Bake at 325 degrees for 30 to 45 minutes. Remove from pan and cool on racks.