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Potato Sourdough Starter
æ c. sugar
3 tablespoons instant potato flakes
1 pkg active dry yeast
1 cup warm water (120° - 130°)POTATO SOURDOUGH BREAD DOUGH
6 c. bread flour 1/3 c. sugar
1 pkg. active dry yeast 1 tablespoon salt
Ω c. vegetable oil 1 c. Potato Sourdough Starter
1Ω c. warm water (120°-130°)
Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Let sit at room temperature 8-12 hours. Cover with plastic wrap, pierce wrap 4 or 5 times with point of a sharp knife. Refrigerate 3-5 days. Remove starter from refrigerator, let stand at room temperature 1 hour. Stir well. Remove 1 cup starter to use in recipe. Prepare 1 recipe Starter Food and stir into remaining starter. Let both stand, uncovered, 8-12 hours. Cover newly fed starter with plastic wrap, pierce wrap 4-5 times with sharp knife. Refrigerate 3-5 days. Repeat 3 times. Use all or discard after 4 feedings
POTATO SOURDOUGH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Potato Sourdough Bread Punch prepared dough down, and divide in half. Shape each portion into a loaf. Place in a 9"x5"x3" loaf pan. Brush tops with 2 tablespoons melted butter, cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, cool on wire racks. Makes 2loaves.
æ c. sugar
3 tablespoons instant potato flakes
1 pkg active dry yeast
1 cup warm water (120° - 130°)POTATO SOURDOUGH BREAD DOUGH
6 c. bread flour 1/3 c. sugar
1 pkg. active dry yeast 1 tablespoon salt
Ω c. vegetable oil 1 c. Potato Sourdough Starter
1Ω c. warm water (120°-130°)
Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Let sit at room temperature 8-12 hours. Cover with plastic wrap, pierce wrap 4 or 5 times with point of a sharp knife. Refrigerate 3-5 days. Remove starter from refrigerator, let stand at room temperature 1 hour. Stir well. Remove 1 cup starter to use in recipe. Prepare 1 recipe Starter Food and stir into remaining starter. Let both stand, uncovered, 8-12 hours. Cover newly fed starter with plastic wrap, pierce wrap 4-5 times with sharp knife. Refrigerate 3-5 days. Repeat 3 times. Use all or discard after 4 feedings
POTATO SOURDOUGH BREAD DOUGHCombine first 4 ingredients in a large mixing bowl, gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface, knead. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk. Potato Sourdough Bread Punch prepared dough down, and divide in half. Shape each portion into a loaf. Place in a 9"x5"x3" loaf pan. Brush tops with 2 tablespoons melted butter, cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, cool on wire racks. Makes 2loaves.
