Aunt Midge's Sourdough Bread

Starter:

3/4 c sugar

3 T instant potato flakes

2 1/4 t yeast

1 c warm water (120-130 degrees)

Combine 1st three ingredients in small jar. Stir in warm water. Leave lid off jar and refrigerate 3 to 5 days. Remove from fridge and let stand at room temperature for 1 hour. Stir well. Remove 1 cup of starter.

Feed every 3-5 days (in the A.M.) with:

3 T potato flake

1 c warm water

3/4 c sugar

Mix well. Let stand out all day uncovered. At bedtime, take out 1 cup and return the rest to refrigerator (covered). Will keep in the refrigerator 3-5 days. At that time, feed again.

REMINDER: Keep the lid ON in the refrigerator, and OFF after feeding when the starter is sitting out.

Bread:

With 1 cup of starter add the following in a large bowl and make a stiff batter:

1/3 c sugar

1/2 c corn oil

1 T salt

2 1/4 t yeast

1 1/2 c warm water

6 c bread flour

Grease another large bowl. Put dough in and turn over so that oil side is on top. Cover lightly with foil and let stand overnight. (Do not refrigerate). Next day punch down and knead a little. Divide into three parts and knead 8-10 times. Put into greased loaf pans and brush tops with oil. Let rise to tops of pans (4 hours or more) and bake at 350 degrees for 30-40 minutes or till very brown on top. Remove from pans, brush tops with butter and cool on rack. Wrap well and store in refrigerator. Freezes well.