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SOUR DOUGH BREAD Recipe

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This recipe for SOUR DOUGH BREAD is from FELLOWSHIP HAVEN COOKBOOK, 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:  
3/4- c. sugar
3-tbsp. instant potato flakes
1- tsp. dry yeast
1- c. warm water
3/4 -c. sugar
1- c. warm water
3- tbsp. instant potato
1/2- corn oil
1- 1/2 cup warm water
1- tsp. salt
6-cups flour

Directions:
Directions:
In a quart Mason jar, mi first 4 ingredients and leave in a warm place until mixture bubbles, approximately 2 to 3 days. Place in refrigerator for 3 to 5 days. Take out and feed the next 3 ingredients ( sugar, potatoes, water). Mix well and let stand out all day (12 hours). Mixture will be bubbly. Take out 1 cup and return to refrigerator. (Repeat every 3 to 5 days.)

Note: if not making bread after feeding starter, give or throw away 1 cup. This avoids defeating starter.

Making bread: In a large bowl, make a stiff dough of 1 cup starter, 1/2 cup oil, 1 1/2 cups warm water, 1 teaspoon salt, and 6 cups flour. Put dough in a bowl (bowl should be greased) and turn over. Let stand overnight. Next morning, punch down and knead. Divide into 3 equal portions and knead on floured board 8 to 10 times. Put into greased loaf pans and brush with oil. Let rise 4 to 5 hours, until it doubles in bulk. Bake 350º for 30 to 45 minutes. Remove from oven and brush with butter or margarine.

If not using, let cool, wrap in aluminum foil and freeze

 

 

 

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