Starter:
1 pk yeast (approximately 1Tbsp)
1C warm water
Day 1 - Mix until yeast dissolves. Let it sit on the counter overnight in a glass bowl.
Day 2 - Put it in the fridge.
Day 3 - Feed it. Feed again every 3rd day.
Feed Starter:
3 Tbsp instant potato flakes
2/3 C sugar
1 C warm water
Add all of these to starter and stir a bit. Let it sit out overnight or throughout the day before returning starter to the fridge.
Go through 2 or 3 feedings before making the bread.
Bread:
1 Tbsp salt
1/4 C sugar
6 C bread flour
Mix these together. Then, add:
1 C starter
1/2 C corn oil (or vegetable oil)
1 1/2 C warm water
1 - Mix until you have a ball of dough. Oil the dough ball and a glass bowl. Place the dough ball in a glass bowl and cover loosely with plastic wrap. Let it rise overnight or throughout the day.
2 - Knead about 25 times on a well-floured surface. Divide into 3 parts for standard bread pans or 2 parts for extra large bread pans. Knead several more times. Place dough in well-greased loaf pans. Lightly grease the tops of the loaves. Cover lightly with plastic wrap and let rise throughout the day or overnight.
3 - Bake at 350 F for 25 minutes. Rub a stick of butter over the warm loaves after removing them from the oven.
This recipe was given to me by a friend named Susan Dempsey. Thanks, Susan!
