Sour Dough Bread
Starter: 1/2 c. sugar, 2 t. instant flake potatoes, 2 C. warm water, 1 pkg. dry yeast. Mix well and let stay on cabinet for one week. Remove 1 cup to make bread.

Step 1: (morning) Sour dough starter must be fed every 3 to 5 days as follows: Remove from refrigerator and add 3/4 c. sugar, 3 tsp. instant potatoes, 1 c. warm water. Mix well and let stand out of refrigerator all day. Remove 1 c. to use in making bread and return rest to refrigerator as starter.
Step 2: (evening) Place 1 c. of starter in large bowl, add 1/4 c. + 1 t. sugar, 1/2 c. corn oil, 1 t. salt, 1 and 1/2 c. warm water, and 6 cups flour. Make into stiff ball. Roll in corn oil and put into large greased dish pan. Cover lightly with saran wrap. Leave on counter overnight to rise.
Step 3: (next morning) punch down with fist. Divide into 3 parts. Knead each part on floured surface and put into 3 greased loaf pans, brush with corn oil. Cover lightly with saran wrap. Let stand and rise 6 to 12 hours.
Step 4: (evening) Bake on bottom rach at 350 degrees for 45 minutes or until brown. Cool; remove from pans after about 30 minutes. Brush with butter when removed from oven.