3/4 c. sugar
3 Tbsp. instant potato buds or
1 c. warm water
Combine sugar, potato flakes and water. Let stand out
of refrigerator all day. Mixture will be bubbly. Put in
refrigerator 3 to 5 days. Take out and feed with ingredients
for starter. Let stand out of refrigerator all day. Take 1
cup to make bread. Return to refrigerator 3 to 5 days and feed
again. If not making bread after feeding, throw away 1 cup or
give 1 cup to a friend. This is to avoid deflating starter.
1/3 c. sugar
1/2 c. corn oil
1 tsp. salt
1 c. Starter
1 1/2 c. warm water
6 c. Pillsbury bread flour,
Combine ingredients in a large bowl. Grease another
bowl. Put dough in after mixing and turn over (oily side on
top). Cover with foil and let stand overnight. Next morning,
punch down dough and knead a little. Divide into 4 equal parts
and knead each part on floured surface 8 to 10 times. Put in
greased loaf pans and brush with oil. Let rise 4 to 5 hours
(can rise all day). Cover with wax paper while rising. Bake
at 350 degrees for 30 to 45 minutes. Remove and brush with butter.
Cool on rack. Wrap well and store. Refrigerate. Freezes
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