STARTER:

1 pkg. dry yeast, dissolved in 1/2 c. warm water
1 c. warm water
3/4 c. sugar
3 tbsp. instant potato flakes

TO FEED:

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

Combine starting ingredients and let stand out all day. Refrigerate that night and after 3 days take out and feed again with warm water, sugar and potato flakes. Allow starter to stand out of refrigerator all day. This does not rise - just bubbles.

At the end of day (or 12 hours) take out 1 cup to use in making bread. Return remaining starter to refrigerator. Keep 3-5 days, feed again and make bread. If not making bread, give 1 cup of starter away or discard it.

6 c. flour
1 tbsp. salt
1 1/2 c. warm water
1 c. starter
1/2 c. oil

Mix all together, cover and let stand overnight. Do not refrigerate.

Next day, punch down and knead a little. Divide dough in half and knead 12 times. Put into greased (2) loaf pans and let rise 4-5 hours or until ready to bake. Bake at 350 degrees for approximately 30 minutes, until nicely browned. Remove from pans, brush with butter. (Also makes good rolls, cinnamon buns, raisin bread).