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Dianne's Rye or White

* Exported from MasterCook *

Dianne's Rye or White Sourdough Potato Bread or Rolls

Recipe By : dianne@olynet.com
Serving Size : 1 Preparation Time :0:00
Categories : Breads And Rolls Sourdough

Amount Measure Ingredient -- Preparation Method
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2 cups white or rye sour dough starter -- (active and SOUR)
1 1/2 cups water or potato water -- abt. 105f
4 teaspoons active dry yeast
1/2 cup butter or stick margarine -- melted and cooled
1/3 cup sugar
1 cup unseasoned mashed potatoes -- see below
2 eggs
7 cups all-purpose flour (up to 8 cups) -- or
up to 3 cups rye with 5 cups all-purpose
1 1/2 teaspoons salt
1/2 teaspoon wheat gluten -- see below

Im a large bowl, mix the flour (or flours) and wheat gluten. Set aside.

Place starter, water, and yeast in bowl of large heavy duty mixer and mix well on low speed. One at a time, add butter, sugar, mashed potatoes and eggs. Mixing to blend well. If dough hooks are available continue with dough hooks. (ALL mixing can be done by hand if desired.)

While mixing, add flour-gluten mixture one cup at a time. Depending on the moisture in the flour and the weather you may not need more than 7 cups. When fully mixed it should still be moist and somewhat sticky but not too wet. Trust your instincts. Knead the dough for about 10 minutes or until it is silky and feels "alive".

Round up in an oiled bowl, cover with a damp cloth or plastic wrap. Let rise for an our to an hour and 15 minutes.

Shape into two large or three smaller loaves or into a lot of rolls (sorry, never counted). Let rise, covered), 40 minutes.

Bake at 375f 15 minutes for rolls. (Loaves until nicely browned.)

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NOTES : Sort of an all purpose recipe...LOL! Light and really beautiful. The sourdough in this recipe is more for flavor than rising. The yeast hurries it along. When I make mashed potatoes I make too much and before adding milk or sour cream and seasonings I Mash them and remove one or two cups. I freeze them in 1 cup amounts in freezer bags. To use I simply thaw in the mic. Vital Wheat Gluten is available from natural food stores, baking supply catalogs (like King Arthur Flour), or some large grocery stores.