Instructions: DAY 1 IN THE MORNING or DAY 1 EVENING: Mix the starter, sugar, potatoes, and water. Let stand on the counter for 8-12 hours uncovered.

DAY 1 IN THE EVENING or DAY 2 MORNING:

Stir mixture and measure out what you need to make bread. Bake something else with the remaining mixture, or else store it in the refrigerator for the next time you bake this recipe.

A word on flour: I put in as much of the flour asked for as I can knead in until I dont want to anymore and until its not sticky - consequently its usually less than asked for, and my bread is light and sometimes holey. But we like it that way.

This recipe specifically calls for little kneading. Thats why its a real light, almost croissant-type bread.

Mix all the next ingredients in large bowl. Pat top with oil, cover lightly and let rise 8-12 hours at room temp.

DAY 2 IN THE MORNING or DAY 2 EVENING:
Punch dough down and knead just a little. Divide into 3 equal parts. Knead each 12-15 times on floured board. Put into greased loaf pans. Brush tops with oil. Cover with plastic wrap. Let rise in pans 8-12 hours at room temp.

DAY 2 IN THE EVENING or DAY 3 MORNING:
Bake at 325-350 deg F for 20-25 minutes for light bread or 30-40 for darker bread. Remove from pans, brush tops with melted butter or margarine, cool on racks.

Makes 3 regular loaves.

NOTES : This is wonderful. We dont even butter it, just rip it apart and eat it plain ... warm from the oven, of course. Its sort of like a croissant in loaf form.

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