STARTER:

1 pkg. dry yeast
1/2 c. warm water
2 tbsp. sugar
2 c. water
2 1/2 tbsp. all-purpose flour

TO FEED STARTER:

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

FOR BREAD:

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

Mix yeast and 1/2 cup warm water. Mix sugar, 2 cups water and flour in another bowl. Combine the two and let sit at room temperature in loosely covered jar 5 days. Then put jar in refrigerator for 3 to 5 days. Take out, feed starter, mixing well. Let stand at room temperature uncovered 8 to 12 hours. Mixture will bubble. Stir and take out 1 1/4 cups for bread. Return 1 cup of starter to refrigerator, discarding remainder. To keep starter going, repeat this procedure every 3 to 5 days.

To make bread, mix all of the above ingredients in a large bowl until dough is stiff. Grease another bowl. Add dough and turn so the oiled side is up. Cover lightly with wrap or foil. Let stand overnight at room temperature. Next morning, punch dough down and knead a little.

Divide in 3 parts and knead each part 8 to 10 times. Shape into loaves and place each into well-greased 8 1/2 inch loaf pan, covering tops with oil. Let rise 4 to 5 hours, covered. Bake on bottom rack in preheated 300 degree oven for 30 to 40 minutes.