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Paula Deen's Old Fashioned White Bread Recipe

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This recipe for Paula Deen's Old Fashioned White Bread, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Scott/Bethia Williams
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Starter:
1-1/4oz. pkg. dry yeast (2 1/4 tsp)
1/2 c. instant mashed potato flakes
1/2 c. sugar
2 tsp. salt

Bread:
1 c. starter
6 c. bread flour, plus more as needed
1/2 c. corn oil, plus more for brushing
1/2 c. sugar
1 tbsp. salt

Directions:
Directions:
1. To make starter: In a large bowl, dissolve the yeast in 2 1/2 c. water. Add the potato flakes, sugar, and salt and stir to combine. Cover loosely with plastic wrap and leave the starter out at room temperature for 24 hours.

2. Transfer 1 cup of the starter to a separate large bowl, cover loosely, and leave it out at room temperature for 12 hours more. Refrigerate the rest of the starter, covered, and feed it every 3 to 5 days. (See Note)

3. To make the bread, lightly grease another large bowl. Add 1 1/2 c water to the room temperature starter and stir to combine. Add the flour, oil, sugar, and salt. Knead once or twice in the bowl, then turn out onto a lightly floured surface and knead until a stiff dough forms (add more flour by the quarter cupful if needed.) Place the dough into the greased bowl, brush the top with oil, and cover loosely with plastic wrap. Leave the dough out at room temperature for 6-8 hours, until it has tripled in size.

4. Lightly grease three 9X5" loaf pans. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Knead each piece once or twice, form into a loaf, and place in the prepared pan. Brush the tops of the loaves with oil and loosely cover with plastic wrap. Leave out at room temperature for 6-8 hours, until the dough had tripled in size. The dough will be puffed over the tops of the pans.

5. Preheat the oven to 350 and bake the loaves for 25-30 minutes, until the tops are a golden brown, with no light spots. Allow the loaves to cool in the pans for 20-30 minutes, then gently turn them out. Once the bread has cooled completely, cut into thick slices to serve.

Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
Note: To feed the starter, combine 1 c. water with 3/4 c. sugar and 3 tbsp. potato flakes and stir into the starter. The starter will keep for years if you feed it regularly and keep it refrigerated.
This is how I have tweaked the recipe. Follow the recipe until Step 2. In step 2 where it says to "transfer 1 cup of the starter to a separate bowl, cover loosely, and leave it out at room temperature for 12 more hours", I DON'T!. I take out the 1 cup of the starter, throw it down the drain, and then, following the rest of Step 2 instructions, refrigerate the rest of the starter, and feed it every 3 to 5 days. In other words, I don't make the bread at that point, I wait the 3 to 5 days and THEN I start making bread, just as you would if you got a cup of starter from a friend.

 

 

 

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