6 c. bread flour
1/2 c. sugar
1/2 c. corn oil
1 tsp. salt
1 1/2 c. warm water
1 c. starter

In a large bowl, sprinkle sugar and salt over flour; mix. Add all the other ingredients and mix. Put in large bowl, well greased with corn oil. Turn oily side of dough up. Cover with foil or plastic wrap and let stand 6-8 hours or overnight (double in bulk). Knead 8-10 times.

Put into three greased loaf pans. Let stand 4-5 hours or overnight. Bake at 350 degrees for 30-45 minutes. Cool before removing from pan.

STARTER RECIPE:

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

Mix ingredients together in a jar; cover with cheese cloth or with a lid with holes punched in it. Leave out overnight. Place in refrigerator for 4 days. Remove from refrigerator and add first 3 ingredients again. (Sugar, water, potato flakes.) Leave out overnight again. The next day the starter may be used for baking. Thereafter, feed starter once a week with first 3 ingredients above. After feeding, leave out overnight. If not used for baking the next day, throw away 1 cup of the starter (or give to a friend).

Variations:

1. 4 cups bread flour and 2 cups whole wheat flour. Can be used to make whole wheat sour dough loaves.

2. Roll out dough; sprinkle with 1 heaping cup of sugar mixed with 2-3 teaspoons of cinnamon; roll up jelly roll style; slice and bake.