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Sourdough bread

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Ingredients/Components

sugar - 1/2 c
salt - 1 tsp
warm water - 1 c
corn oil - 1/2 c
dry yeast
lukewarm water - 2 c
instant potatoes - 2 c
Pillsbury bread flour - 1 c
warm water, dissolve yeast in warm water - 1/2 c
Let stand out of refrigerator 8 to 10 hours, with lid on very loosely, until bubbly

How to make sourdough bread:

Mix real well together, then pour into Starter. Let stand out of refrigerator 8 to 10 hours, with lid on very loosely, until bubbly. Take 1 cup Starter to make bread and return rest to the refrigerator 3 to 5 days and feed again. (Always keep lid on Starter loose.)Sourdough Bread:1 c. Starter1/3 c. sugar1/2 c. corn oil1 tsp. salt1 1/2 c. warm water6 c. Pillsbury bread flour Using wooden spoon, in a large bowl, make a stiff batter. Grease another large bowl with 1 teaspoon oil. Put dough in and turn over, leaving oily side on top. Cover lightly with waxed paper. Do not refrigerate.

Next morning, punch dough down. Knead a little. Divide into 3 equal parts and knead each on a floured surface 8 to 10 times. Put into well-oiled loaf pans. Brush tops with oil. Let rise 8 hours (all day is fine). Cover lightly with waxed paper. Dough rises slowly. Bake at 350° for 30 to 45 minutes. Remove and brush with butter. Cool. Can be frozen when cooled.

Recipe categories: Breads, Yeast breads, Sourdough breads.

Rating:

3.4

Average rating: 3.4, total votes: 9

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