Sour Dough Bread from Cindy Watts

1 pkg dry yeast
2c hot water
1/2c lukewarm water
6c flour
2T sugar

Mix yeast with 1/2c warm water. Mix sugar with warm water and flour. Add yeast mixture: let set in glass jar and cover with a cloth for 5 days at room temp. After 5 days, put mixture in refrigerator for 3 to 5 days. Take out and feed with the following: 2/3c sugar, 3T instant potatoes and 1c hot water. Mix well.

This can be kept in a jar. Punch holes in lid for starter to breathe. Let stand out of refrigerator 8-12 hours. This does not rise, only bubbles. Take out one cup to make bread and return remaining starter to refrigerator. Keep in refrigerator 3 to 5 days, feed again. If not making bread after feeding, throw away 1 cup, but it must be fed after 3 to 5 days.

After feeding starter, leave it out all day. I usually start about 9 AM. About 3PM, in a large bowl mix: 6c Pillsbury Bread Flour 1/2c sugar 1T salt Then put hole in bowl, then mix in separate container (I use a 4-cup measuring cup): MIX 1/2c corn oil WELL, 1c starter, 1 1/2c warm water. Add a little bit at a time until mixed well. Then spray large bowl with Pam, put dough in it then lightly spray top of dough. Put wax paper over bowl. Let it sit out all night. Put in oven so the air temp. is the same.

Second morning 9AM The dough will have risen almost over the top of bowl. Punch down and knead on wax paper (floured). Divide as best you can into 3 parts. Knead a little more. Spray 3 pans with Pam, put dough in pans & lightly spray top of dough with Pam. Put wax paper over & it in oven until about 3 PM.

The size will double. Then bake at 350 between 30 -45 minutes until golden brown. Brush tops with softened butter. Keep in refrigerator at all times, because there are no preservatives in recipe. Wrap in aluminum foil. Will also freeze well.