1/4 c. sugar
1/2 c. corn oil
1 tbsp. salt
1 c. potato flake starter
1 1/2 c. warm water
6 c. white bread flour

In large bowl blend sugar, oil, salt, potato starter, water and flour. This makes a stiff batter.

Grease another bowl, add dough and turn it over so that it is greased on all sides. Lightly cover with foil and let stand overnight. (Do not refrigerate).

Next morning punch down the dough, knead a little. Divide into 2 or 3 parts and knead each part 8 to 10 times on a floured board. Put into greased loaf pans and brush tops of dough with oil. Cover with waxed paper or tea towel. Can be placed in unheated oven and not covered at all. Let rise until doubled - 4 to 5 hours or all day.

Uncover dough and bake in a 350 degree oven for 30 to 35 minutes or until bread is brown and tests done (sounds hollow when tapped). Remove from pan and brush with butter. Cool on rack. Wrap well and store in refrigerator. Bread may be frozen. Makes 2 to 3 loaves.