Sour dough bread
Source of Recipe
Molly doyle
Recipe Introduction
This bread takes a few days to make but it is defiantly worth the wait.melts in your mouth.
List of Ingredients
starter:
3/4 cup sugar
3Tbsp instant potatoes(dry)
1 cup warm water (120-130 degrees)
1 pack active dry yeast
Bread:
6cups bread flour
1/3 cup sugar
1Tbsp salt1 1/2 cup warm water 9120-130 degrees)
1 cup starter
1/3 or 1/2 cup corn oil, (Mazola oil)
1 pack active dry yeast
Recipe
put initial starter in frig for 3-5 days. take out and feed with the following (mix well) and adding to your starter,follow starter recipe.
leave starter out of frig all day 8-12 hrs until very bubbly. take out one cup to make bread and return remaining to frig. keep in frig 3-5 days and feed again.if not making bread after feeding starter,throw away 1 cup.(it may be fed 2-3 times before using any for bread to avoid depleting your starter).
In large bowl make stiff batter of bread recipe. Grease another large bowl with corn oil put dough in bowl then turn it over so the well oil side will be on top.cover lightly with wax paper and let stand overnight.(do not put in frig).
Next morning, punch dough down. divide into 3 equal parts,and knead each part on floured surface several times. be sure all air is out. shape into loaves and place in greased pans brush with oil. let rise 6-8 hrs. dough rises very slowly.
bake 350 degrees for 25 minutes.remove from pans brush with butter,and cool on a rack. store in plastic bags or wrap well in foil to keep fresh.this bread maybe frozen. makes 3 loaves.
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