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Starter:
1 package dry active yeast
1½ cups warm water
¾ cup sugar
3 tablespoons instant potato flakes
Dissolve yeast in ½ cup water in small to medium bowl with lid. Add 1 cup water, sugar and potato flakes. Cover and refrigerate starter. After 3 to 5 days, take out in the morning and feed with the following:
½ cup sugar
1 cup very warm water
3 tablespoons instant potato flakes
Mix ingredients well and add to starter. Let it stand at room temperature with lid off all day. It will be bubbly. Late afternoon or evening, remove 1 cup to make bread and return remaining to refrigerator. Keep refrigerated 3 to 5 days and repeat feeding. If you are not making bread, give the starter away or throw away 1 cup. It may be fed 2 or 3 times before using any for bread.
Bread:
6 cups bread flour
1 tablespoon salt
½ cup sugar
1½ cups very warm water
1 cup starter
½ cup vegetable oil
Mix all of the above ingredients in a very large bowl or use automatic mixer with dough hooks. Put in a large greased bowl and cover with a dish towel. Leave overnight. Next morning, turn dough on lightly floured surface and knead a few times. Divide into 3 pieces. Put each one in a greased loaf pan. Cover and let rise until late afternoon. Bake at 350 degrees F. for 30 minutes. Remove and brush with butter.
1 package dry active yeast
1½ cups warm water
¾ cup sugar
3 tablespoons instant potato flakes
Dissolve yeast in ½ cup water in small to medium bowl with lid. Add 1 cup water, sugar and potato flakes. Cover and refrigerate starter. After 3 to 5 days, take out in the morning and feed with the following:
½ cup sugar
1 cup very warm water
3 tablespoons instant potato flakes
Mix ingredients well and add to starter. Let it stand at room temperature with lid off all day. It will be bubbly. Late afternoon or evening, remove 1 cup to make bread and return remaining to refrigerator. Keep refrigerated 3 to 5 days and repeat feeding. If you are not making bread, give the starter away or throw away 1 cup. It may be fed 2 or 3 times before using any for bread.
Bread:
6 cups bread flour
1 tablespoon salt
½ cup sugar
1½ cups very warm water
1 cup starter
½ cup vegetable oil
Mix all of the above ingredients in a very large bowl or use automatic mixer with dough hooks. Put in a large greased bowl and cover with a dish towel. Leave overnight. Next morning, turn dough on lightly floured surface and knead a few times. Divide into 3 pieces. Put each one in a greased loaf pan. Cover and let rise until late afternoon. Bake at 350 degrees F. for 30 minutes. Remove and brush with butter.
