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

FEED WITH:

1/2 c. sugar
3 tbsp. instant potatoes
1 c. warm water

BREAD INGREDIENTS:

1 1/2 c. warm water
1/4 c. sugar
1/2 c. vegetable oil
6 c. bread flour
1 tsp. salt

Mix Starter ingredients and put in a large glass jar. Cover top of jar with tin foil that has 6 or 7 holes punched in top. Place in refrigerator for 3-5 days. Take out and add Feeding ingredients. Let sit out on counter all day. Stir. Take out 1 cup of liquid (this will be your Starter for your next batch of bread) and put remaining liquid in a LARGE bowl. Add all Bread ingredients. Dough will be stiff. Grease second large bowl, put dough in and turn over once. Cover. Let rise overnight. Punch dough down. Divide into 3 parts. Put into 3 large loaf pans, cover and let rise 4-5 hours. Bake 30-40 minutes at 350 degrees.

Dough may also be formed into small balls and baked on a cookie sheet to make rolls. 25-35 minutes at 350 degrees.

This recipe was given to me by a friend, Betty Emerson.