Recipe for our Communion Bread

First off, THANK YOU Mrs. Tillery for the time you take to make this bread for us each week. Your dedication is appreciated and inspiring. And the bread is YUMMY! It enriches our souls and our taste buds, so thank you again!

Sour Dough Bread: Starter preparation:
Refrigerate starter 5-7 days. Take out and feed with: 3/4 c. sugar, 3 Tbsp. instant potato, 1 c. water. Stir and let stand out of the refrigerator 8-12 hrs. Use 1 c. of starter to make bread. Refrigerate the remainder; starter needs re-feeding every 5-7 days. If not baking bread after feeding, throw out or give away 1 c. of starter. Must do this every week or the starter will die.

Making the bread: In a large bowl, mix together until stiff and sticky:
2 Tbsp. sugar, 1 tsp. salt, 1/2 c. corn or canola oil, 1 1/2 c. warm water, 1 c. starter, 6 c. Bread flour. Cover bowl with a clean towel and let stand all day or over night (8-10 hrs.) in a warm draft-free spot. Punch the dough down and knead a few times. Divide dough into three parts and knead 8-10 times on a floured board. Put in 3 greased loaf pans. cover and let rise 6-10 hrs. Bake at 350 for 30 min.