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Sour Dough Bread Starter and Bread

1/2 cup instant potato flakes
2 cups warm water
1/2 cup sugar
2 teaspoons salt
1 pkg yeast

Dissolve yeast in one-half cup of the warm water, add remaining
ingredients and stir well. Keep at room temperature for 24 hours.
Put into refrigerator until ready to use. Take out and feed with
the following:

1/4 cup sugar
3 Tbsp. instant potato flakes
1 cup warm water

Mix well and add to starter. Let stand out of refrigerator all
day (8 to 12 hours.) Mixture will be bubbly. Take out one cup to
make bread and return remainder to refrigerator. Keep in refrigerator
3 to 5 days and feed again. If not making bread after feeding
starter, throw away one cup (or give to a friend). This is to avoid
deflating your starter.

Sour Dough Bread

1/4 cup sugar
1 Tbsp salt
1/2 cup corn oil
1 cup starter
1 1/2 cups warm water
6 cups Pillsbury Bread flour

In large bowl mix the ingredients and make a stiff batter. Grease
another large bowl, put in dough and turn over (oily side on top).
Cover with foil and let stand overnight. Do not refrigerate. Next
morning, punch down dough and knead a little. Divide into three
equal parts and knead each part on a floured surface eight to ten
times. Put into three greased loaf pans and brush with oil. Cover
with waxed paper. Let rise four to five hours (or all day). Bake
at 350 degrees for 30 to 45 minutes, depending on your oven. Remove
and brush with butter. Cool on rack. Wrap well and store in
refrigerator. Bread may be frozen.


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