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Recipes - Sourdough White Bread Recipe

Recipe Name

Sourdough White Bread

Submitted by henderson5357
Recipe Description Sourdough bread made from a starter, which includes potato flakes, sugar, and water.
Quantity 2 Quantity Unit Loaves Servings  
Prep Time (minutes) 1200 Cook Time (minutes) 30 Ready In (minutes) 1230
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
cupsflour unbleached White, all-purpose
cup (8 fl oz)Agave syrup (Amber tastes best)
cupoil, canola
teaspoonsyeast, active dry (quick rise)
cup (8 fl oz)water, warm
tablespoonspotatoes instant
tablespoonswhite sugar
cups (8 fl oz)water, warm
Sequence Step
1STARTER: Make sourdough starter by using 3T potato flakes, 3T sugar, and 1C warm water, in a glass or ceramic bowl/jar. Lightly cover. Let sit for 5 days in a warm spot. Stir down every 24 hours. On the 5th day add 3T potato flakes, 3T sugar, and 1C warm water. Stir; lightly cover and set aside for approx. 6-8 hours. After using one cup for the bread, cover and refrigerate. Feed every 3-5 days with 3T potato flakes, 3T sugar, and 1C warm water. If your going to bake bread let sit for 8-12 hours. If not, remove 1C starter and dump or give to a friend; refrigerate. BREAD: To a mixing bowl, add 2C flour, salt, oil, syrup, yeast, and 1C starter. Mix with dough hooks until well incorporated. Add warm water and again mix well. Slowly add flour 1/2C at a time. Scrape down sides of bowl as needed. Remove dough to a floured surface. (dough will be slightly sticky) Knead about 10-15 times then put into a greased bowl. Turn dough to grease. Cover with a damp towel and put in a warm, draft-free spot. (I use the oven with the light on) Let sit for approx. 12 hours. Punch down and return to a floured surface. Knead just a few times. Divide in half and place into well-greased loaf pans. Cover and return to its draft-free, warm spot. Let sit 8-12 hours. Pre-heat oven to 350 degrees. Bake for 30 minutes or until you get the hollow sound. I find that an egg wash is too heavy and makes the breads fall, so I use either margarine or canola/olive oil spray to do the tops after they have finished baking. NOTE: I let my bread do its first rise overnight, then prepare and put into baking pans early in the AM. They will be ready to bake for the evening meal.

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