This bread is made from a starter which can be kept for long periods of time when fed and keep refrigerated.

STARTER:

1 pkg. yeast
2 c. lukewarm water
1/2 c. instant potatoes
1/2 c. sugar
1 tsp. salt

Dissolve yeast in 1/2 cup water. Add remaining ingredients. Stir well and cover loosely. Keep at room temperature for 24 hours.

FOOD FOR STARTER:

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

Combine sugar, instant potatoes and warm water for feeding starter. Mix well and add to starter. Let stand out of refrigerator all day (8-12 hours). Mixture will be very bubbly.

Take out 1 cup of starter to make bread and return remainder to refrigerator. Keep in refrigerator for 3-5 days and feed again. If not making bread after feeding starter, remove 1 cup and give to a friend. This is to avoid deflating the starter. Always keep 1 cup on hand to feed.

BREAD:

1/3 c. sugar
1 tsp. salt
1 1/2 c. warm water
1/2 c. corn oil
1 c. starter
6 c. bread flour

In a large bowl, make a stiff batter with preceding ingredients. Grease another bowl; put dough in bowl and turn over. Cover with foil and let stand overnight or for at least 8 hours at room temperature.

Next morning, punch down dough and knead 8-10 times. Divide into 3 parts and knead each part 8-10 times. Put into greased (use solid shortening or bread will stick) loaf pans. Brush with oil and cover with waxed paper. Let rise for 5-8 hours. Bake at 350 degrees for 30-45 minutes. Remove from oven and brush top with butter. Cool on rack. Wrap well and store in refrigerator or freeze.