Categories: Breads

Ingredients

• Starter:
• 1 cup sugar 3 Tbsp. instant potato flakes ( use a good brand for best results)
• 1 cup hot water
• 1 pkg. dry active yeast
• Feed;
• 3/4 cup sugar
• 3 Tbsp. Instant Potato Flakes
• 1 cup hot water
• Dough:
• 1/4 cup sugar
• 1/2 cup oil
• 1 1/2 tsp. salt
• 1 1/2 cup warm water
• 6 cups bread flour

Directions

1. To make starter, place 1 cup sugar, and 3 Tbsp. instant potato flakes in a large sealable

2. jar. Dissolve yeast in the cup of warm water , and wait for it to become active. This will "prove’ that your yeast is active. Then add it to the jar and stir to blend.

3. Set jar in a warm draft free place and leave top loose and cover with a towel. Check occasionally to see of it is active-you will be able to see the potato flakes rise and fall, and the sugar will “erupt” in little fountains of bubbles.
4. After 3 days, “feed” the starter. And begin the process of making the bread. (recipe follows).

5. This is the beginning of making the bread.

6. Twice a week-Always feed before using.

7. Feed starter:

8. 3/4 cup sugar

9. 3 Tbsp. instant potato flakes

10. 1 cup hot warm

11. add to the jar, and stir with wooden spoon; place in a warm spot with no drafts and let stand 8 to 10 hours to activate, Leave lid loose .

12. Double feeding when started is over 2 cups or discard excess starter.

13. Step II: 8 hours later.

14. In a large bowl, mix together 1/4 cup sugar, 1/2 cup oil, 1 1/2 tsp. salt and 1 1/2 cups warm water.
15. Stir starter with a wooden spoon and add 1 cup starter to mixture and stir well.
16. Add six cups bread flour, 2 cups at a time. Stirring well between additions.
17. Leave in bowl and cover with towel. let rise 8 to 10 hours, in a warm, draft free place.
18. Return starter to refrigerator with lid tight. the yeast will “sleep”, but must be fed again in 3 to 4 days, and used again, or discard a cup of starter after letting it activate. You can leave it all in the jar, but it will get to be too much quickly this way.
19. After 8 to 10 hours, turn dough onto lightly floured board and knead very gently. Divide into 3 equal parts ( or more for smaller loaves.) Spray pans with cooking spray, and place formed dough in pans. Spray tops lightly with cooking spray.

20. cover with towel and let stand to rise for 8 to 10 hours, or until doubled, in a warm, draft free place.

21. Bake in 325 degrees oven about 30 minutes, until golden brown on top. Cool in pans 10 minutes. Brush tops with butter and remove from pans. Will “sweet” if left in pans too long.

Email to a friend | Print this recipe | Back