quick sourdough bread

Quick Sourdough Bread
from Gooseberry Patch's Made from Scratch

• 3 T. instant potato flakes
• 3/4 cups sugar
• 2 1/2 cups warm water, divided
• 1 pkg. active dry yeast
• 1/2 cup plus 2 T. oil, divided
• 1 T. salt
• 6 to 7 cups bread flour
• 2 T. butter

Mix potato flakes, sugar, one cup warm water and yeast in a large bowl.  Cover and let stand overnight at room temperature.  In the morning, combine 1/2 cup oil, salt, 1 1/2 cups warm water, and flour; stir into the yeast mixture.  Cover and let dough double in bulk; punch down and divide into thirds.  Knead each third 6 to 8 times; shape into loaves.  Brush tops with remaining oil.  Let rise until double in bulk.   Bake at 350 degrees for 25 to 30 minutes.  Remove from oven and brush tops with melted butter.  Makes 3 loaves.