Mix 3 packages dry yeast in:

1/2 c. warm water
2/3 c. sugar
4 tbsp. instant potato flakes

Let stand out of refrigerator all day or night. Then put in refrigerator 3 to 5 days. Take out and feed.

FEED FOR STARTER:

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

Mix well and add to starter. Let stand out of refrigerator all day or night (8 to 12 hours until very bubbly. Take out 1 cup to make bread return rest to refrigerate. Keep in refrigerator 3 to 5 days and feed again. In large bowl make a stiff batter of:

1/3 c. sugar
1 1/2 c. warm water
1/2 c. corn oil
1 tbsp. salt
1 c. starter
6 c. bread flour (Pillsbury)

Grease another large bowl, put dough in and turn over (put oily side top up). Cover tightly will foil and let stand overnight or all day. Divide in 3 parts. Knead every part on a floured board a few times (8 to 10). Put into greased loaf pan and brush with oil. Let stand 4 to 5 hours (all day is okay). Dough rises very slowly. Cover with wet paper. Let stand out of refrigerator. Bake in 360 degrees oven 40 to 45 minutes. Take out and brush with butter. Cool on rack. Wrap with reynolds wrap and store in refrigerator. Bread may be frozen. (Use Pillsbury bread flour).