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Potato Flake Sourdough Bread Recipe

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This recipe for Potato Flake Sourdough Bread, by , is from Our Family 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!

Contributor:  
Contributor:  
Carol Honsinger

Category:
Category:

Ingredients:  
Ingredients:  
Starter:

1c warm water
c sugar
1 pkg dry yeast
3T instant potato flakes

Feeder:
1c warm water
c sugar
3T instant potato flakes

Bread:
1 c starter
6 c bread flour
1T salt
c sugar
c oil
c warm water

Directions:
Directions:
Make the Starter

In a small bowl, mix together 1 c warm water, c sugar, yeast, and 3 T potato flakes. Leave on the counter to ferment for two days.

Feed with starter feeder. If you get a starter from someone else, you can omit this step.

Make the Starter Feeder

In a small bowl, mix 1 c warm water, c sugar and 3 T potato flakes.

Add to starter, mixing well.

Let stand on countertop 8 hours. Refrigerate 3 to 5 days, then make bread.

Feeding the Starter

After using 1 c of the starter for bread, discard all but 1 c of starter and refrigerate.

When you are ready to make more bread, or every 3 to 5 days, add starter feeder mixture again.

Stir well and leave on the counter overnight or all day (about 12 hours) and then refrigerate.

Make Bread

To a large bowl or stand mixer bowl, add 1 c starter, bread flour, salt, c sugar, c oil, and 1 c warm water. Mix well.

Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic.

Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).

Punch down. Knead on a floured surface to get any air bubbles out.

Spray 3 loaf pans with cooking spray and divide the dough equally among the 3 pans (shaping into loaf form).

Let rise 6 to 8 hours, covered loosely.

Bake at 350 F for 25 to 30 minutes.

Remove from oven and from pans, and cool completely on a wire rack.

 

 

 

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