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

BREAD INGREDIENTS:

1/3 c. sugar
1 tbsp. salt
6 c. bread flour
1 c. starter
1/2 c. corn oil
1 1/2 c. warm water

1. Remove starter from refrigerator and feed. Allow to stand out of refrigerator 8 to 12 hours. Remove 1 cup starter for bread and return container to refrigerator.

2. Mix dry bread ingredients. Add liquid ingredients and mix well with spoon. Cover tightly with aluminum foil and let rise for the next 10 to 12 hours. Mixture will be spongy looking.

3. Divide dough into 3 sections. Knead each loaf a few times (8 to 10). Shape into loaves and place in greased loaf pans. Cover loosely. Let rise 8 to 10 hours.

4. Bake at 350 degrees for 20 to 25 minutes. Remove from oven and rub butter on top of each loaf. Let cool and serve.