Instructions: Combine first 4 ingredients in a large mixing bowl; gradually stir in oil and remaining ingredients.

Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place in
a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85F), free from drafts, 2 hours or until doubled in bulk.

Yield 6 cups.

Potato Sourdough Bread: Punch prepared dough down, and divide in half; shape each portion into a loaf. Place in a 9x5x3-inch loafpan. Brush tops with 2 Tbsp. melted butter; cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

Yield: 2 loaves.

Potato Sourdough Rolls: Punch prepared dough down, and divide in half; shape each portion into 12 balls. Place in a greased 8-inch round pan.

Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place

(85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 15 minutes or until golden brown.

Yield: 2 dozen.

NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD

This sour dough can be used in other recipes calling for sour dough starter.

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