POTATO FLAKE STARTER BREAD
Source of Recipe
Rusty's adaptation of an unknown source recipe
Recipe Introduction
I've been asked for this recipe dozens of times and feel it to be worthwhile to share here. It's a great bread, a starter type similar to sourdough breads.
List of Ingredients
STARTER
1 pkg. active dry yeast
1 cup warm water
3/4 cup sugar
4 TBSP instant potato flakes
BREAD
1/3 cup sugar
1/2 cup corn oil
1 TBSP salt
1 1/2 cups warm water
1 cup starter
6 cups bread flour
Recipe
STARTER
Mix ingredients in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Put into the refrigerator for three to five days. On the fourth day, feed it with 3/4 cup sugar, 3 tablespoons potato flakes, and 1 cup warm water. Stir and keep at room temperature for 24 hours. You will use 1 cup of the starter to make the bread. Store the remaining starter in the refrigerator until the next feeding.
BREAD
In a four quart mixing bowl, stir together all ingredients except flour. When mixed, add flour, a little at a time, mixing well after each addition. Put dough into a large, greased bowl, turning to grease the top. Cover the bowl with aluminum foil. Allow to rise at room temperature overnight or for at least 8 hours. Punch dough down. Turn out onto a floured board and knead until smooth and elastic, six to ten minutes. Divide into 3 parts and shape into loaves. Put into 3 greased loaf pans. Brush tops with oil. Cover with paper towels and let rise 3 to 5 hours more. Bake at 350 degrees F. for 30 to 40 minutes. Brush with butter, remove from pans and allow to cool on wire racks. When fully cooled, wrap and store in a dry place until used.
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