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Sour Dough Bread Recipe

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This recipe for Sour Dough Bread, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolene Bobbitt
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. sugar
1/2 c. corn oil
1 tsp. salt
1 c. potato fed starter
1 1/2 c. warm water
6 c. warm white bread flour

Directions:
Directions:
In a large (glass) bowl (I use a 5 quart Pyrex), blend sugar, oil, salt, potato starter, water and flour. Makes a stiff batter. Grease another bowl (glass). Add dough and turn it over so that it is greased on all sides. Lightly cover with foil and let stand overnight. DO NOT REFRIGERATE.

Next morning punch down the dough. Knead a little and divide into three equal parts. Knead each part 8 to 10 times on a floured board. Put into a greased loaf pan and brush with oil. Cover with wax paper or a tea towel. Let rise until doubled (4 to 5 hours or all day). Dough rises very slowly.

Uncover dough and bake in a 350F oven for 30 to 35 minutes or until bread tests done. Remove from pan and brush with butter. Cool on Rack.

Bread may be frozen for later use.

Number Of Servings:
Number Of Servings:
3 loaves
Personal Notes:
Personal Notes:
This recipe comes from the kitchen of my friend Angela Guffy. Is great for gifts at Christmas but sometimes you have to have two batches going to have enough to give a way. Enjoy!

 

 

 

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