My Sourdough Potato Bread |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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One of the best sourdough breads I make - 100% sourdough, no yeast in recipe, and people cannot beleive how fluffy and wonderful this is without commercial yeast! Ingredients:
note, rising times are long and i did not list under prep time |
1 cup sourdough starter- left out at room temp and bubbly |
1 1/2 cups warm water |
2 cups bread flour |
1 cup plain prepared mashed potatoes |
3/4 cup warm water |
2 teaspoons salt |
1/3 cup oil or melted margarine or butter |
1/3 cup sugar |
6 1/2 to 7 cups bread flour |
Directions:
1. Combine the active starter with 1 1/2 cups water, 2 cups flour and the mashed potatoes.
2. Beat well, cover and let this sponge stay in a warm place until very light and bubbly.
3. This will take several hours in warm surroundings or overnight in cooler surroundings.
4. Then stir down the mixture and add the 3/4 cup warm water, salt, oil , sugar and half the remaining flour.
5. Beat well by hand with a wooden mixing spoon.Gradually stir in enough of the remaining flour to make a medium firm dough.
6. Knead the dough well, only adding additional flour to prevent the dough from sticking.
7. Place the dough in an oiled bowl , cover, and let rise until doubled in a warm place ( patience, this will eventually happen after quite some hours !) .
8. When doubled, lightly punch down the dough and divide it into two equal portions.
9. Shape the dough and place into oiled bread pans. Cover and let the dough rise in the pans until doubled or well above the rim of the pans.
10. Again, have patience as this will take hours.
11. Then bake in a 375 F degree oven until golden and tested done about 45 minutes or more.
12. When done carefully remove form the pans and let cool completely on a cooling rack.
13. Bread freezes well.
14. Bread has a creamy white moist interior and excellent taste and texture and is a high riser.
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