Salt-Rising Bread

Directions

Cook potatoes, covered, in 6 cups unsalted water until tender; drain, reserving 5 cups cooking water.

Cool. (Use potatoes for another purpose.)

To make starter, combine the ½ cup flour, the 2 tablespoons sugar, 1 cup of the reserved potato water, and the yeast.

Cover; let stand in warm place several hours.

Add the remaining 4 cups potato water and the ½ cup sugar.

Cover; let stand in warm place overnight.

Next day, stir starter; remove 1 cup.

Add 2 tablespoons sugar to the 1 cup starter; pour into pint jar.

Cover; store in refrigerator until ready to use.

To the remaining starter (4 cups), add oil, salt and enough flour to make a moderately stiff dough.

Place in large greased bowl. Let rise in warm place until double, about 1 to 1¼ hours.

Stir down. Place in greased 12×5½ inch dishpan.

Let rise until nearly double, about 1 hour. Bake in 350℉ (180℃) oven for 60 to 70 minutes.

Or, divide dough in thirds. Place in three greased 9×5×3-inch loaf pans or three greased 1-quart casseroles.

Let rise until nearly double.

Bake in 375℉ (190℃) oven for 50 to 55 minutes.

To use reserved starter, proceed as before except substitute the 1 cup reserved starter for the 1 cup potato water.