SOURDOUGH BREAD POTATO FLAKES RECIPES

POTATO FLAKE SOURDOUGH STARTER & BREAD RECIPE | JUST A PINCH

Potato Flake Sourdough Starter & Bread Recipe | Just A Pinch image

I used to make this years ago. I had forgotten about it until my daughter asked for some. I found this on the internet. This isn't as sweet as Amish Friendship Bread.

Provided by Karla Harkins @Karla_Harkins

Categories Other Breads

Cook Time 1 hours 30 minutes

Yield 3

Number Of Ingredients 16

Ingredients

STARTER (FIRST TIME):
1 cup(s) warm water
1/2 cup(s) sugar
1 package(s) dry yeast (2 1/4 teaspoons)
3 tablespoon(s) instant potato flakes, dry
STARTER FEEDER: (SUBSEQUENT TIMES)
1 cup(s) warm water
1/2 cup(s) sugar
3 tablespoon(s) instant potato flakes, dry
TO MAKE BREAD:
6 cup(s) flour
1 tablespoon(s) salt
1/2 cup(s) sugar
1/2 cup(s) oil
1 1/4 cup(s) warm water
1 cup(s) starter (see note #3)

Steps:

First Time Starter Directions: Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.
Starter Feeder: Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
To Make Bread: Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours). Punch down. Knead on a floured surface to get any air bubbles out. Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely. Bake at 350 degrees F. for 25 to 30 minutes.
Heat a cup of water in the microwave, then with the microwave off, put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

SAN FRANCISCO SOURDOUGH BREAD RECIPE | ALLRECIPES

San Francisco Sourdough Bread Recipe | Allrecipes image

Use a good sourdough starter, one you have tended to, for best flavor.

Provided by Donna

Categories Sourdough Bread

Yield 2 loaves

Number Of Ingredients 10

Ingredients

4 ¾ cups bread flour
3 tablespoons white sugar
2 ½ teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 ½ cups sourdough starter
1 extra large egg
1 tablespoon water
¼ cup chopped onion

Steps:

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves, and sprinkle with chopped onion.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Nutrition Facts : Calories 145.2 calories, CarbohydrateContent 26.4 g, CholesterolContent 11.2 mg, FatContent 2 g, FiberContent 1.1 g, ProteinContent 5.1 g, SaturatedFatContent 0.5 g, SodiumContent 266.6 mg, SugarContent 2.6 g

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