1 qt. lukewarm potato water
4 scant tsp. salt
4 tbsp. sugar
3 pkgs. dry yeast or 3 cakes fresh yeast
Approximately 2 c. general purpose flour
1/2 c. starter sponge (saved from last batch, if you have it)

Save potato water from boiling peeled potatoes. Place above ingredients in large mixing bowl, and mix thoroughly with slotted spoon. Set in sink or on countertop overnight. In morning, beat down. Place generous amount of flour on table. Save back 1/2 cup sponge in sealed jar in refrigerator for next baking.

To remaining sponge add approximately 3 cups flour and mix into thick (NOT stiff) dough. Turn out on floured table and knead at least 10 minutes, adding small amounts of flour as needed, until dough is smooth and elastic. Cover with damp cloth or oil (I use oil) and let rise until double (approximately 2 hours); knead down as before, let rise again 1 hour; knead down, then make into desired size loaves, place in greased pans, and let rise one more hour.

Bake at 350 degrees for one hour, or until it sounds hollow when thumped and of desired color. Turn out on cooling rack; brush with butter. When cool, place in bags in freezer to keep fresh.