INGREDIENTS:

2 tbsp. sugar
1/2 c. oil
1 tsp. salt
6 c. bread flour, sifted
1 c. starter
1 1/2 c. warm water

DIRECTIONS:

Combine ingredients in large bowl to make stiff batter. Put dough in greased bowl and turn so oily side is on top. Cover with foil which has been sprayed with vegetable spray and let stand overnight. Do not refrigerate.
Next morning punch down and knead a little, 8 to 10 times. Divide into 3 equal parts and knead each part 8 to 10 times on a floured surface.

Put each part into a greased loaf pan and brush with oil. Cover with wax paper that has been sprayed with vegetable spray. Let rise 7 to 8 hours. Bake at 350 degrees for 30 to 45 minutes until done. Remove and brush with butter. Cool and wrap.

INGREDIENTS:

1 c. hot water
3/4 c. sugar
3 tsp. instant potato flakes

DIRECTIONS:

Feed starter every 3 to 5 days the ingredients listed. Let stand uncovered for at least 8 hours at room temperature. Stir and use 1 cup to make bread.

BREAD INGREDIENTS:

1 c. starter
1 1/2 c. hot water
1/2 c. cooking oil
1/2 c. sugar (use 1/3 cup, if you prefer)

DIRECTIONS:

Stir and mix well. Cover bowl with plastic wrap and let stand at least 8 hours at room temperature. After 8 hours, remove dough and knead on floured surface until easy to handle. Divide into 3 equal sections and shape into loaves. Place in greased loaf pans and let rise about 4 to 8 hours (or until bread has risen about 1/2″ above pan).
Bake at 350 degrees for 20 to 25 minutes or until golden brown. Remove from pans and cool on paper towels. NOTE: Makes excellent cinnamon toast.

INGREDIENTS AND DIRECTIONS:

1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water

Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.

BISCUITS:

1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle

Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.