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Sourdough bread

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Ingredients/Components

sugar - 3/4 c
salt - 1 Tbsp
warm water - 1 c
corn oil - 1/2 item
starter - 1 c
instant potatoes - 3 Tbsp
bread flour Pillsbury - 6 c

How to make sourdough bread:

Second Ingredients:1/3 c. sugar1/2 corn oil1 Tbsp. salt1 c. starter1 1/2 c. warm water6 c. bread flour (Pillsbury) Put Initial Starter in refrigerator 3 to 5 days. Take out and feed 3/4 cup sugar, 3 tablespoons instant potatoes and 1 c. warm water. Let stand out of refrigerator all day (8 to 12 hours). Take out 1 cup and return the rest to the refrigerator. Feed again in 3 to 5 days. If not making bread after feeding, give 1 cup or throw away, but it may be fed 1 to 3 times before using for bread.

In large bowl, make a stiff batter of Second Ingredients. Grease another bowl, put dough in and turn over (oily side on top). Cover lightly with foil and let stand overnight (do not put in refrigerator).

Next morning, punch dough down. Knead a little, divide into 3 parts and knead every part 8 to 10 times. Put into 3 greased loaf pans and brush with oil. Let rise 4 hours. (All day is okay.) Dough rises slowly. Cover with wax paper, after rising. Bake at 350° for 30 to 45 minutes. Remove, brush top with butter. Cool on a rack. Wrap well and store in refrigerator. Can be frozen.

Recipe categories: Breads, Yeast breads, Sourdough breads.

Rating:

2.7

Average rating: 2.7, total votes: 3

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Related ingredients:

sugar, cinnamon, cream cheese, milk, butter or margarine, salt