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SOURDOUGH BREAD Starter: 3/4 c. sugar 3 Tbsp. instant potato buds or flakes 1 c. warm water Combine sugar, potato flakes and water. Let stand out of refrigerator all day. Mixture will be bubbly. Put in refrigerator 3 to 5 days. Take out and feed with ingredients for starter. Let stand out of refrigerator all day. Take 1 cup to make bread. Return to refrigerator 3 to 5 days and feed again. If not making bread after feeding, throw away 1 cup or give 1 cup to a friend. This is to avoid deflating starter. 1/3 c. sugar 1/2 c. corn oil 1 tsp. salt 1 c. Starter 1 1/2 c. warm water 6 c. Pillsbury bread flour, sift Combine ingredients in a large bowl. Grease another bowl. Put dough in after mixing and turn over (oily side on top). Cover with foil and let stand overnight. Next morning, punch down dough and knead a little. Divide into 4 equal parts and knead each part on floured surface 8 to 10 times. Put in greased loaf pans and brush with oil. Let rise 4 to 5 hours (can rise all day). Cover with wax paper while rising. Bake at 350 degrees for 30 to 45 minutes. Remove and brush with butter. Cool on rack. Wrap well and store. Refrigerate. Freezes well. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |