INITIAL STARTER:

3/4 c. sugar
3 tbsp. instant potatoes
1 c. warm water

Put Initial Starter in refrigerator 3 to 5 days. Take out and feed with 3/4 cup sugar, 3 tablespoons instant potatoes and 1 cup warm water.

Mix; let stand outside or in warm place (8 to 10 hours). This does not rise; only makes bubbles. Take out 1 cup to use in making bread. Return the remaining amount to refrigerator. Keep in refrigerator, feed again in 3 to 5 days when you get ready to make bread again. Keep starter in quart jar with holes punched in jar lid for air. Must feed in 3 to 5 days after making bread before baking bread again. Makes 3 loaves.

1/2 c. sugar
1/2 c. oil
1 tbsp. salt
1 c. Starter
1 1/2 c. warm water
6 c. bread flour

Mix flour, sugar and salt in large bowl. Stir in liquids and mix, making stiff batter. Don't knead. Push dough aside in bowl and spray with Pam or grease with Crisco. Turn dough over and grease. Cover with cloth. Next morning, punch dough down; knead a little. Divide into 3 parts; let rise all day or night. Cook at 350 degrees for 30-40 minutes. Brush with butter.