Starter:

1 Package Dry Yeast
2 C. Warm Water
1/2 C. Instant Potato Flakes
1/2 C. Sugar
2 tsp. Salt

Feed:

3/4 C. Sugar
3 TBS Instant Potato Flakes
1 C. Warm Water

Bread:
In a large bowl make a stiff batter of:

1/3 C. Sugar
1/2 C. Vegetable Oil
2 tsp. Salt
1 C. Starter
1 1/2 C. Warm Water
6 C. Flour

1 Package Dry Yeast 2 C. Warm Water 1/2 C. Instant Potato Flakes 1/2 C. Sugar 2 tsp Salt 3/4 C. Sugar 3 TBS Instant Potato Flakes 1 C. Warm Water 1/3 C. Sugar 1/2 C. Vegetable Oil 2 tsp Salt 1 C. Starter 1 1/2 C. Warm Water 6 C. Flour

Starter: Dissolve yeast in 1/2 cup of the warm water. Add the remaining ingredients and stir well. Keep at room temperature for 24 hours, then place the starter in the refrigerator for 3 to 5 days.

Feed: 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 to bake bread and return the remaining starter to refrigerator. Keep in refrigerator 1-10 days and feed again. If not making bread after feeding starter, remove 1 cup every 2nd or 3rd feeding. You may need to pour off a second cup.

Bread: Put dough in oiled bowl and turn to oil all sides. Cover and let stand overnight. Do not refrigerate. Next morning, punch down and knead a little. Divide into 3 or 4 equal parts and knead each part on a floured surface 8-10 times. Put into greased pans and brush with oil or butter. Cover and let rise 5-6 hours. All day is all right.

Bake at 350 degrees for 30-45 minutes. Remove and brush with butter. Cool on rack. Wrap well and store. Bread may be frozen.