6 c. bread flour
1/2 c. sugar
1/2 c. vegetable oil
1 c. starter
1 tbsp. salt
1 pkg. rapid rise yeast

For wheat bread, use 3 cups bread flour and 3 cups wheat flour.

First grease a LARGE bowl and lid to put the dough in for rising. Second, remove the starter from the refrigerator and take out 1 cup of the starter to make the bread. (If the starter is NOT room temperature, add 1 cup of HOT tap water and microwave on the lowest setting for 1 minute.) Be sure to stir before adding to the flour mixture.

The feed starter. Mix 1 cup of warm water, 3 tablespoons of instant mashed potatoes, and 3/4 cup sugar, stir until sugar is dissolved and add to starter. Leave out of the refrigerator 8 to 12 hours until it is very bubbly. Then refrigerate the starter.

Go back to making bread. Dissolve 1 package yeast in 1/2 cup warm water. Place 6 cups of flour in a large bowl and add 1 tablespoon salt and 1/2 cup sugar. Mix these with a spoon. Add 1/2 cup vegetable, 1 cup of starter that has been microwaved, and the yeast mixture. Mix these ingredients with your hands.

Place the dough in the greased bowl and turn dough once so oil will be on both sides of the dough.

Place the lid on the bowl. DO NOT REFRIGERATE. When the dough rises almost to the lid, it is ready to be punched down. This takes 6 to 8 hours or all day or all night. Punch the dough down and knead a few times. Divide the dough into 3 equal parts and place in 3 oiled 2-pound loaf pans. Brush the tops of the dough with oil and cover with greased foil.

Let this rise 4 or 5 hours or all day or all night, then place in oven and bake at 325 to 350 degrees for about 30 minutes. (DO NOT PREHEAT THE OVEN.) Remove from oven and brush the tops of loaves with melted butter. Allow to cool about 30 minutes in pan. (Loaves will cut better after cooling or after they have been frozen.) I use my electric knife and it works beautifully.

You can make bread every 3 to 5 days or if you do not desire to make bread this often, throw away the 1 cup of starter and re-feed as instructed.