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sourdough starter/sourdough bread Recipe


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     sourdough starter/sourdough bread

Category   Desserts - Breads
Sub Category   None

3 T instant mashed potato flakes
3 T white sugar
1 c warm water
2 1/4 T active dry yeast

Combine ingred. and pour into a loosely covered glass container. Let sit on counter stirring daily with a wooden spoon. On the 5 th day (a.m.) feed starter again (same repeated). In the evening, take out 1 c of starter to use and refrig. remaining starter. Every 5 days feed the starter (all but yeast). If starter is being used, let it rest at room temperature 6 hrs b4 use. If starter is not being used keep refrig. and discard 1 c starter after each feeding.
For Bread- 1 c. sourdough starter 1 1/2 c. warm water 1 1/2 tsp. salt(add last) 1/2 c white sugar 1/2 c vegetable oil 6 c flour 4 Tbsp. melted butter Mix the 1 c sourdough starter, the water, salt, sugar, and oil together in a large bowl. Add the flour, and mix well. Lightly oil the dough and inside of the bowl, cover and let rise overnight. The following morning, knead the dough for a few minutes (I did this for about 2o3 minutes, using a bit of flour to keep the dough from sticking, kneading until the dough smooth). Divide the dough in 1/2 and place in 2 greased bread pans. Allow the dough to rise until double in size. Preheat the oven to 350 degrees. Pour the 4 Tbsp of melted butter equally over the two loaves, lightly brushing to cover top of dough (another good part). Bake 40 45 minutes or until the bread is a light golden brown. Remove from the pans and cool on a wire rack.

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