See that 3:56 on the stove clock? That is what time I got up to bake my "Sweet Bread". Three loaves of bread...I'm so ((proud))!! This recipe came to me from my Mother's best friend Sue in Grand Prairie, Texas. It begins with a "starter" that you "feed" every 3 to 4 days~ The "starter" came from a lady in Grand Prairie that has baked this "Sweet Bread" from years..
Keep starter in refrigerator. Take out and feed every 3 to 5 days the following...
3/4 cups sugar
3 tablespoons instant potatoes (Hungry Jack)
1 cup warm water
Mix well and add to starter. Leave out of refrigerator all day. After 8-10 hours (when very bubbly) take out 1 cup to make bread. Put remainder in refrigerator.
Mix in large bowl:
1 cup starter
1/3 cup sugar
1/2 cup corn oil
2 teaspoons salt
1 1/2 cups warm water
6 cups flour (Gold Metal) better for bread
If you want to make whole wheat use 4 cups white flour and 2 cups whole wheat.
Mix up the above then put into larger bowl that you have greased well. Turn dough over. Make sure oily side of dough is on top. Cover with foil and let stand all day or all night. Next morning punch dough down and let rest for 15 minutes. Knead 3 or 4 times after 15 minutes and divide into 3 parts. Grease loaf pans. Knead 3 parts a couple of times on floured surface. Put into loaf pans turn oily side up. Cover and let rise 5-7 hours. Should be double in size. Bake 400 for 20 minutes.
Can you imagine the wonderful aroma from 3 loaves of bread? It was heavenly. Thanks Sue!