Sourdough Bread

* Exported from MasterCook *

Sourdough Bread

Recipe By : From Southern Living Magazine (Jodi Jackson Loe)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breads, Muffins & Rolls
Mine Sourdough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
THIS IS A SWEET TYPE SOUR DOUGH BREAD

POTATO SOURDOUGH STARTER:
3/4 cup sugar
3 Tbsp. instant potato flakes
1 pkg. active dry yeast
1 cup warm water (120F-130F)

Combine first 3 ingredients in a small mixing bowl. Stir in warm water.
Cover with plastic wrap; pierce wrap 4 or 5 times with point of a sharp
knife. Refrigerate 3 to 5 days.

Remove starter from refrigerator; let starter stand at room temperature 1
hour.

Stir well. Remove 1 cup starter; use in a recipe or give to a friend.

Prepare 1 recipe of Starter Food, and stir into remaining starter; let
stand, uncovered 8 to 12 hours. Cover with plastic wrap; pierce wrap 4 to 5
times with a sharp knife. Refrigerate 3 to 5 days. Repeat 3 times. Use all
or discard after 4 feedings. Yield 3 1/2 cups.

Always keep starter in a glass container.


STARTER FOOD:
3/4 cups sugar
3 Tbsp. instant potato flakes
1 cup warm water (120F-130F)

Combine all ingredients, and use to feed starter as directed.


POTATO SOURDOUGH BREAD DOUGH

6 cups bread flour
1/3 cup sugar
1 pkg. active dry yeast
1 Tbsp. salt
1/2 cup vegetable oil
1 cup Potato Sourdough starter (see recipe)
1 1/2 cup warm water (120F-130F)

Combine first 4 ingredients in a large mixing bowl; gradually stir in oil
and remaining ingredients.

Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place in
a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85F), free from drafts, 2 hours or
until doubled in bulk. Yield 6 cups.

Potato Sourdough Bread: Punch prepared dough down, and divide in half;
shape each portion into a loaf. Place in a 9x5x3-inch loafpan. Brush tops
with 2 Tbsp. melted butter; cover and let rise in a warm place (85F), free
from drafts, 1 hour or until doubled in bulk. Bake at 350F for 25 minutes
or until loaves sound hollow when tapped. Remove bread from pans
immediately; cool on wire racks. Yield: 2 loaves.

Potato Sourdough Rolls: Punch prepared dough down, and divide in half;
shape each portion into 12 balls. Place in a greased 8-inch round pan.
Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place
(85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for
15 minutes or until golden brown. Yield: 2 dozen.

POTATO SOURDOUGH CINNAMON ROLLS
1 recipe Potato Sourdough Bread Dough (see recipe)
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 Tbsp. ground cinnamon
1/2 cup raisins, divided
3 cups sifted powdered sugar
1 1/2 tsp. vanilla extract
5 to 6 Tbsp. milk

Divide dough in half. Roll each portion into a 12x10-inch rectangle. Spread
each rectangle with 1/4 cup softened butter to within 1/2 inch of edge.
Sprinkle each with 1/4 cup brown sugar, 1 1/2 tsp. cinnamon, and 1/4 cup
raisins.

Roll dough, jellyroll fashion, starting with long side and pressing firmly
to eliminate air pockets; pinch seams to seal. Cut into 12 (1-inch) slices;
place slices, cut side down, in 2 greased 13x9x2-inch baking pans.

Cover and let rise in a warm place (85F), free from drafts, 1 hour or until
doubled in bulk.

Bake at 350F for 20 minutes or until golden.

Combine powdered sugar and remaining ingredients; drizzle over rolls.
Yield: 2 dozen.




- - - - - - - - - - - - - - - - - -

NOTES : This sour dough can be used in other recipes calling for sour dough
starter.