This is my grandmother's recipe. I found it among her many writings. The smell and taste of this bread brings back so many great memories from my childhood. I want to share it with the world.
To Make Starter
Mix 1 1/3 cups sugar, 6 tablespoons instant potato flakes, 2 cups warm water and 2 cups flour. Let stand, covered, at room temperature for 3 days, then refrigerate.
Add one packet of yeast to above mixture, let stand at room temperature for 8 haurs then refrigerate.
Refrigerate starter 3 to 5 days then take out and feed it 2/3 cup sugar, 3 tbsp instant potato flakes, 1 cup warm water and 1 cup flour, let stand at room temperature for 12 hours, refrigerate. Thereafter, feed starter twice weekly.
To Make Bread
In large bowl, mix well 1 1/2 cups warm water, 1 tbsp salt, 2 tbsp sugar, and 1/2 cup oil. Add 1 1/2 cups starter and mix well. Add enough flour to make a stiff dough (about 5 to 6 cups). Mix well and place in well oiled bowl. Brush top with oil, cover and let rise overnight. Punch down and shape into loaves. Place in well greased pans, brush top with oil, cover and let rise for at least 4 hours - 6 hours is better. Bake at 350° for about 30 minutes. Bread will be brown and sound hollow when thumped. Remove from pans, brush well with butter or margerine. If soft bread is desired, place loaves in plastic bags while still hot. The steam will keep the bread soft. If hard bread is desired, wrap bread in towel to cool.
To Make Sweet Breads
In large bowl, mix well 1 1/2 cups warm water, 1 tbsp salt, 2/3 cup sugar, 1/2 cup oil, and 2 eggs well beaten (eggs should be room temperature). Add 2 cups starter and mix well. Add enough flour to make a stiff dough - about 5 to 6 cups. Place in greased bowl and let rise overnight. Punch down and divide in four parts. Roll each part as for biscuits and spread with butter or margerine. Then follow the directions below. Work with only 1 part at a time.
Spread brown sugar on buttered dough. then sprinkle with cinnamon. Dot with raisins (optional). Roll up as for jelly roll and slice. Place in well greased pan and let rise for 6 hours. Bake at 350° for about 25 minutes. Pour on glaze immediately.
Mix just enough powdered sugar, hot water and vanilla so that it is thin and runny.
Follow directions for cinnamon buns except sprinkle with Tang instead of cinnamon.
Spread brown sugar on buttered dough and sprinkle with apple pie spice. Place a layer of sliced raw apples on dough. Roll up and form a ring in a tube pan. Make slits in top of dough about 1 inch apart so that steam can escape while baking. Let rise for 6 hours, bake at 350° and cover with glaze while hot.
Date And Nut Roll
Follow directions for apple strudel except omit the sugar and spice. Spread the date and nuts on dough and let rise and bake.
Spread chopped candied fruits on buttered dough. Roll up and bake in ring pan - follow directions for apple strudel.
Just spread the buttered dough with any jam or jelly. Follow directions for apple strudel. Strawberry freezer jam is very good.
I don't think copyright applies to this recipe. To be safe, I share it with the world under the Attribution 4.0 International (CC BY 4.0) license.