"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sourdough Bread/Rolls Recipe

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This recipe for Sourdough Bread/Rolls, by , is from Bethel Presbyterian church, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Brose

Category:
Category:

Ingredients:  
Ingredients:  
Starter
1 package yeast (dissolved in 2 cups warm water)
cup instant potato flakes
cup sugar
1 teaspoon salt

Starter Feed
cup sugar
3 Tablespoons potato flakes
1 cup warm water

Bread
1 cup starter
3 cups bread flour
3 cups whole wheat or white flour
cup sugar
2 teaspoons salt
cup corn oil
1 cups warm water

Directions:
Directions:
Starter
Mix all ingredients and cover loosely, leave at room temperature for 24 hours. Feed every 3-7 days.

Starter feed
Mix all ingredients, add to starter. Stir and let stand on counter 8-12 hours. At this point, stir and either use one cup for bread or throw out one cup of starter and return to refrigerator. Use only wood, glass, or plastic utensils.

Bread
Mix dry ingredients in large bowl. Add liquid ingredients and mix with wooden spoon. Grease large glass bowl with oil. Place dough in bowl and turn to grease all sides. Cover lightly with wax paper and let stand on counter for 8-12 hours. Punch down dough dough and knead a little. Divide dough into 3 parts and knead each part on floured board until no longer sticky.

Loafs:
Put in loaf pans sprayed wit Pam and let rise 8-10 hours, covered lightly with a towel. Bake at 350s for 30 minutes. Remove from pans and cool on racks. Brush with melted butter.Freezes well.

Rolls:
Cut dough with biscuit cutter and line in two 9x13 pans. Let rise 8-10 hours, covered with a towel. Bake at 350 20-25 minutes \. Brush with melted butter/margarine. Freezes well.

 

 

 

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