3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water
1/4 c. sugar
1/2 c. oil
1 1/2 tsp. salt
1/2 c. warm water
1 c. starter
1 pkg. yeast dissolved in starter

Always use wooden spoon to stir. Feed starter every Monday and Thursday morning with above. Stir well. Leave on counter at room temperature 8 to 10 hours. Store in plastic bowl with hole in top.

If starter gets full, take out cup and give to a friend. Mix bread on Monday and Thursday night. Bake on Tuesday and Friday.

Use large bowl. Mix with wooden spoon above ingredients. Add 5 cups bread flour. Mix well, may have to use hands. Cover with cloth. Set in warm place overnight. Next morning divide into 3 parts: knead each part on floured board a few times. Put into 3 greased loaf pans. Brush each lightly with oil. Let rise 4 or 5 hours. Bake at 325 degrees for 40 to 45 minutes. Remove from oven, brush with butter. Remove from pan. Cool.