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Ingredients:
1 cup starter (see Starter recipe to right)
1 1/2 c Lukewarm water
1 ts Salt
1/4 c Sugar
1/2 c Oil
6
c Flour
Procedure:
Mix first 5 ingredients together. Add flour 1 cup at a time
until thoroughly mixed. Knead until good "elastic"
consistency, but don't over knead. Place approx. 2 Tbl oil in bottom of large boowl; turn dough over so oiled side is facing
up. Cover with dish towl; let rise until double, about 8-10 hrs. Punch down, knead again only a few times, mixing in flour
until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs.).
Bake at 350 degrees for 25-35 min. until golden brown and loaves sound hollow when tapped.
Cinnamon Bread: Before
placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place
in loaf pan to rise. This is
a great receipe!
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Instant Potato Bread Starter
Ingredients for Starter:
1 pk Dry yeast
1/2 c Sugar
2 c Warm water
2 tb Salt
1/2 c Instant potato flakes
Ingredients to "feed" Starter:
3/4 c Sugar
1 c Warm water
1 ts Instant potato flakes
Procedure to make Starter:
For Starter: Dissolve yeast in 1/2 C. of warm water. Add remaining ingredients and stir well. Place in glass jar, covered
loosely with foil, plastic wrap, etc. (to allow
for gas expansion). Keep at room temperature for 24 hrs. Then place starter
in refridgerator for 3-5 days.
Feed: After starter has been refrigerated 3-5 days, take out and feed it above
mixture. Let stand out (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in
making bread and return remaining
starter to refridgerator. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread,
or give 1 C. to
a friend, or throw 1 C. away. Starter must be fed again in 3-5 days.
Note: The starter should
bubble a little after it has set out for the day (before you feed it). If not, you can add yeast to the warm water of the
"feed". The starter will recover just fine!
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