Sourdough bread

Sourdough bread

Ingredients/Components

• envelope dry yeast - 1 item
• warm water - 1 c
• sugar - 3/4 c
• instant mashed potatoes - 3 Tbsp
• Add sugar and mashed potatoes, let stand out all day
• Mixture will be bubbly
• corn oil - 1/2 c
• salt - 1 tsp
• Pillsbury bread flour - 6 c

How to make sourdough bread:

Dissolve yeast in warm water and let stand 5 minutes. Add sugar and mashed potatoes, let stand out all day. Refrigerate from 3 to 5 days. Take out of refrigerator and feed with the following:Feed:3/4 c. sugar3 Tbsp. instant mashed potatoes1 c. warm water Mix well and let stand out of refrigerator all day (5 to 12 hours). Mixture will be bubbly.

Take out 1 cup to make bread. Return 1 cup to refrigerator. If you are not going to make bread, throw your cup for bread making away or give to a friend. Never keep more than 1 cup in refrigerated container. Keep 1 cup in refrigerator from 3 to 5 days. Start over, beginning with feeding.Bread Batter:1 c. mixture1/3 c. sugar1/2 c. corn oil1 tsp. salt1 1/2 c. warm water6 c. Pillsbury bread flour Combine ingredients. Grease a large bowl. Put dough in and turn over (oily side on top). Cover with foil and let stand out overnight. Do not refrigerate.

Next morning, punch down dough and knead a little. Divide into 4 equal parts and knead each part on a floured surface 8 to 10 minutes. Put into greased pans and brush with oil. Let rise 4 to 5 hours (all day is all right). Cover lightly with waxed paper. Bake at 350° for 30 to 45 minutes. Remove from pans, brush with butter and cool on rack. After bread is cooled, wrap with the Saran Wrap. This bread can be frozen.

Recipe categories: Breads, Yeast breads, Sourdough breads.