I first tasted this bread about 4 years ago, and I had to get the recipe. It is actually a little bit sweeter than traditional sourdough bread, however it is the best bread I have ever tasted! This bread is great alongside soups or chili, as a snack with butter, or as agift.
To Make the Starter:
- Dissolve 1 packet of yeast (2-1/4 tsp) in 1 cup of warm water.
- Add 3/4 cup of sugar and 3 TBSP instant potato flakes.
- Store in refrigerator 1-6 days.
To Feed the Starter:
- Take from refrigerator and add: 1 cup warm water, 3/4 cup sugar and 3 TBSP instant potato flakes.
- Every month or so, add a packet of yeast to the starter.
- You can remove a cup of starter any time. You do not have to feed the starter to bake bread, but make sure it gets to room temp before baking.
- 1 cup starter
- 1/2 cup sugar or honey
- 1/4 cup corn oil
- 1+1/2 cups warm water
- 1 TBSP salt
- 6 cups bread flour (or 4 white and 2 whole wheat)
1. Mix all ingredients together in a large bowl. You can stir at first, but you’ll need to use your hands once the dough stiffens. Place dough in a large bowl coated with cooking spray. Cover lightly with a towel or plastic wrap. Let rise overnight or several hours in a turned off oven, or other warm place.2. When bread fills the bowl, punch down, knead a little, and divide into 2 or 3 sections. Place each section of dough into a bread pan coated with cooking spray. Place loaf pans on a cookie sheet, spray the tops with cooking spray and cover. Let rise 3-6 hours, or until dough fills the pans.3. Bake on bottom rack of oven at 350 degrees for about 30 minutes. Optional: Brush with butter while still hot. Note: you may want to rotate pans halfway through cooking.Tip: I had problems with the bottoms being too doughy until I started using a baking stone. If you have a baking stone, warm it up on the rack while your oven preheats. Place the pans on the stone to cook.
Originally posted in December, 2007