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Ingredients
- 1 1/2 c. Warm water
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/2 c. Hot water (100 to 115 degrees)
- 1/4 tsp Baking soda
- 1/2 c. Lukewarm whole lowfat milk (90 to 110 degrees)
- 2 Tbsp. Butter, melted
- 1 tsp Salt
- 5 1/2 c. Flour
Directions
- In a glass bowlmix together all ingredients for starter. Cover with a plate and place in a barely hot oven for 12 hrs, or possibly till top is covered with 1/2 to 1-inch of foam (a gas oven with pilot light is hot sufficient or possibly heat electric oven to 250 degrees for 20 min; turn off before placing bowl in oven.) Keep hot.
- Make bread: Strain liquid from salt starter through a sieve set over a large mixing bowl. Pour 1/2 c. hot water over potato, pressing to extract as much liquid as possible; throw away potato. Stir baking soda, lowfat milk, butter and salt into potato liquid. Add in 2 c. of flour and beat till very smooth. Add in 2 1/2 c. more flour, stirring till dough comes together.
- Sprinkle remaining flour over work surface, turn out dough and knead for 10 to 12 min, till dough is smooth. Divide in two and form into loaves.
- Place loaves in 2 well-buttered loaf pans, cover and set aside in a hot place to double, 4 to 5 hrs. Preheat oven to 400 degrees. Bake 35 to 45 min or possibly till bottom of loaves sound hollow when tapped. Turn loaves out of pans and cold completely on racks before slicing.
- Yield: 2 loaves
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 667g | |
| Recipe makes 2 servings | |
| Calories 1414 | |
| Calories from Fat 147 | 10% |
| Total Fat 16.87g | 21% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 2024mg | 84% |
| Potassium 459mg | 13% |
| Total Carbs 271.38g | 72% |
| Dietary Fiber 9.3g | 31% |
| Sugars 10.44g | 7% |
| Protein 37.59g | 60% |
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