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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sour Dough Bread ("Crowe Bread") Recipe

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This recipe for Sour Dough Bread ("Crowe Bread") is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sour dough bread starter
1/2 c. sugar
3 T. instant potato flakes
1 c. warm water
1/3 c. sugar
1/2 c. oil
1 T. salt
1 1/2 c. warm water
6 c. bread flour
Directions:
Directions:
Get an initial starter from someone and put in refrigerator for 3-5 days. Take out and feed with the following: 1/2 c. sugar, instant potato flakes, and 1 c. warm water. Mix well and let stay out of refrigerator all day (8-12 hours). Take out one cup to make bread and return the rest to refrigerator. After 3 to 5 days, feed again.
For Bread: Take the one cup of mixture which has been removed in the above step. Make a stiff batter of this one cup by adding: 1/3 c. sugar, oil, salt, 1 1/2 c. warm water, and 6 cups bread flour. Place dough in large oiled bowl. Turn dough so oiled side is up. Cover tightly with foil or lid. Let stand overnight. (Don't refrigerate.) Punch down the next morning. Divide into 3 parts and put in oiled pans. Let rise 4-5 hours. (Dough rises slowly. Note that dough will rise several times its height.) Cover loaves while rising. Bake in preheated oven (350 degrees) for 40 minutes. Remove from over. Brush with butter. Place on rack to cool.

 

 

 

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