Quicker Sour Dough Bread

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This recipe is really good!  I've improvised and tested one aspect that I added to make it simpler, I add yeast to be able to do it in a couple days, rather than keeping the starter going for weeks, and putting on 10 pounds making bread and eating it.

Starter

Mix in a plastic container of any kind:
3/4 cup sugar
3 Tbs Instant Potatoes
1 cup warm water
1 package of active dry yeast (bulk yeast: use 1 Tbs.)

Stir well with a wooden or plastic spoon.  Set out on the counter 8-10
hours.  Do not cover.  Stir occasionally, if possible.  I do this at night and let it set for 8 hours or so. 

Bread:  In the morning, mix these ingredients with the first mixture in a very large bowl (not metal).  I use one of the Dollar Store very big plastic salad bowls.

1/4 cup sugar (this makes it very good!)
1/2 cup oil (any cooking oil will work )
11/2 tsp. Salt
1 1/2 cups warm water
1 cup starter

Stir this well with a wooden spoon, then add 6 cups of flour.  Grease a very large bowl with oil, or add oil to the sides of your bowl you've mixing in, and place dough in it.  The consistency of this dough is a little sticky, and the oil keeps it from sticking to the bowl, and from drying out.  Cover with a towel, saran wrap, and the newest thing I've discovered is the large Saran Quick covers; fit perfectly over a large bowl.

In a couple hours or less, it should be quite risen, 2-3 times it's original size.  Divide this dough into three parts, and knead each part a few minutes on a floured board, and then place each part in a greased (or cooking spray it) loaf pan.  Brush lightly with oil or butter (butter browns better).  Let rise again, covered, in a warm place 2-3 hours (Keep your light over your stove on, and this provides enough warmth to rise).  When it has doubled in size, bake at 300-325 degrees. for 30-40 minutes.  You want it to be light brown on the bottom and the sides, not just the top.  Remove from the oven and brush the tops with butter.  Remove from pans, and put in heavy zip lock bags to freeze or store.

This is the best bread I have ever made or eaten, and people will rave about it.  It takes the least energy, too.  You can double this recipe and make 5-6 loaves if you are making bread for a crowd.  Each loaf (cut when cooled a little) will give you about 10 pieces of bread.  I cut it and then wrap it in foil when I'm bringing it to my Mom's  house for an occasion.  You can keep it in a warm oven and it stays so fresh and warm.  You'll be a big hit with this bread.  Every one will want to be your friend :)!  Great for pizza dough, and cinnamon rolls, too!

If you want to feed this starter: