Categories: breads

Ingredients

• Starter:
• 1 pkg. Active dry yeast
• 1 cup warm water
• 3/4 cup sugar
• 3 Tbsp. instant potatoes
• feed for starter:
• 3/4 cup sugar
• 1 cup warm water water
• 3 Tbsp. instant potato-- heaping
• for the bread:
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 1 1/2 tsp. salt
• 1 1/2 cup warm water
• 6 cups bread flour

Directions

1. For starter:

2. Dissolve yeast in warm water, add sugar and potato flakes. (original recipe called for 1/2 cup leftover potatoes, mashed) Stir until dissolved. let stand at room temperature all day or overnight before refrigerating. you should be able to see movement in the started. Then let it “sleep” in the refrigerator for 3-5 days before beginning bread.
3. Remove from refrigerator, and feed with feed mixture, stir to combine. Let stand at room temperature all day or overnight (8-12 hours). Cover with a paper towel or cloth. It will not rise, only bubble.
4. Take out one cup to use in making bread and return to refrigerator. I do this in an old fashioned clip top jar.
5. keep in refrigerator 3-5 days and feed again. If not making bread, after feeding give or throw away one cup. It must be fed every 3-5 days to keep it live.

6. For bread:

7. Step I (twice a week)
8. Feed starter. Stir with a wooden spoon and set aside for 8-10 hours- until active.

9. Step II:

10. In largest bowl, mix 1/4 cup sugar, 1/2 cup vegetable oil, 1 1/2 tsp. salt and 1 1/2 cup warm water.
11. Stir starter with a wooden spoon and add 1 cup of starter to mixture in bowl, and stir well.
12. Add 6 cups of bread flour, 2 cups at a time. Leave in bowl, and cover with a towel. let rise 8 to 10 hours in warm room without any drafts or fans.

13. Step III:

14. Using a wooden spoon, turn dough onto lightly floured board and knead very gently.
15. Divide in 3 equal parts or to desired sizes. (Can make rolls, mini- loaves, loaves, or one or 2 large, long baguettes. Spray pans with cooking spray and place dough in pans. Spray dough tops lightly with cooking spray; cover with a towel and let stand to rise for 8 to 10 hours or until doubled in size.
16. Bake in preheated oven at 325 degrees approximately 30 minutes. Cool in pans 10 minutes and brush tops with melted butter. Remove from pans.

17. Step IV:

18. Wrap cool loaves in plastic wrap or foil or in zip lock bags and freeze until ready to use. Reheat wrapped in foil in 400 degree oven for 10 minutes or until warm throughout; or slice thick and heat in microwave for 30 seconds.

19. Helpful hints:

20. Feed starter every 3 to 5 days. Feed before each use.
21. When left out, leave lid very loose and tighten for storage in refrigerator between feedings.
22. Double feedings when starter is over 2 cups, or discard some of starter.

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