Stir oil, flour, and salt into Potato- Yeast Starter (dough will be moderately stiff). Spoon dough into a large greased bowl; cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Stir dough down. Divide into 3 equal portions and place in 3 greased 9- x 5- x 3-inch loaf pans or 1-quart casseroles. Cover and let rise in a warm place, free from drafts, until doubled in bulk. Bake at 375° for 50 to 60 minutes or until loaves sound hollow when tapped. Remove bread from pans; cool on wire racks.