Bread That Never Dies

Great Flavor and Wonderful Aroma!
The Bread That Never Dies

Starter

3/4 C sugar	1 C warm water
3 T instant potatoes

Mix the sugar, instant potatoes, and warm water in a jar.
Let sit for five days at room temperature, stirring at least twice per day.
At the end of five days it should smell quite "yeasty". It is now "Feeding Time"

Step 1 -- Feeding Time
The Starter must be fed every 3-7 days as follows:

3/4 C sugar	1 C warm water
3 T instant potatoes

Feed the starter with the ingredients listed above.
Mix Well and let stand at room temperature for 12 hours (day or night, whichever the case may be).
Remove 1 C of the starter to use in making the bread and put the remainder in the refrigerator. Keep the refrigerated portion covered, but not tightly, as it might pop its lid
If you aren't baking bread after each feeding, either give away the1 C of starter or discard it.

Step 2 -- Watch It Grow!

Place 1 C starter in a large bowl. Add the sugar, salt, oil, warm water, and bread flour.
Mix into a stiff batter.
Place into a large oiled bowl and turn the dough over so the oiled side is on top.
Cover with a large piece of oiled wax paper and then place a towel on top.
Let rise 8-12 hours, until it doubles in volume.

Step 3 -- One Loaf or Two?

Two large loaf pans -- 5" x 9"

Punch down and knead a few times on a floured surface
Divide into two equal portions and place into 2 loaf pans (5" x 9") that have been lightly greased.
Again cover with oiled wax paper and a towel. Let rise until double in bulk -- 8-10 hours.

Step 4 -- Now We're Cookin'!

Bake on the bottom rack at 350° for about 30-40 minutes. The loaf should sound hollow when "thumped".
Remove from the pans and brush with melted butter. Cool on a rack.

Step 5 -- Eat It Up!