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Sour Dough Bread Recipe

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

Contributor:  
Contributor:  
Jo Ann Miller

Category:
Category:

Ingredients:  
Ingredients:  
Starter:
cup Sugar
1 cup Warm Water
3 Tbls. Instant Potatoes
1 Pint Jar (for ingredients)

Put initial starter in Refrigerator 3 - 5 days; take out and mix well and add to starter. Sugar, warm water, and instant potatoes. Let stand out of refrigerator all day will be very bubbly.
Take out 1 cup to make bread and return remaining to the refrigerator.
Keep in refrigerator for 3 - 5 days and feed again. If not making bread after feeding starter give away or throw away one cup. Must feed 2 or 3 times before using for bread.

Directions:
Directions:
Bread
Pre-heat oven at 350

⅓ Cup Sugar
Cup Veg. Oil
1 Cup Starter
1 c. water
6 cups Pillsbury Bread Flour
1 Tbls. Salt

Grease another large bowl put the dough in and turn over. Put oily side on top.
Cover lightly with foil and let stand overnight (do not refrigerate). Next morning punch dough down. Kneed a little; divide into 3 parts. Knead each part on floured surface 8 - 10 times. Put into 3 greased loaf pans, and brush with oil.
Let stand all day. Dough raised very slowly. Cover with wax paper while rising.

Bake for 30 - 35 minutes. Remove from pan and brush with butter. Cool on rack

 

 

 

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