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Ingredients
- 6 c. bread flour
- 1/3 c. sugar
- 1 pkt active dry yeast
- 1 Tbsp. salt
- 1/2 c. vegetable oil
- 1 c. Potato Sourdough starter (see recipe)
- 1Â 1/2 c. hot water (120F-130F)
Directions
- 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 ina well-greased bowl, turning to grease top.
- Cover and let rise in a hot place (85F), free from drafts, 2 hrs or possibly till doubled in bulk.
- Yield 6 c..
- 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 hot place (85F), free from drafts, 1 hour or possibly till doubled in bulk. Bake at 350F for 25 min or possibly till loaves sound hollow when tapped. Remove bread from pans immediately; cold 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 hot place
- (85F), free from drafts, 1 hour or possibly till doubled in bulk. Bake at 350F for 15 min or possibly till golden.
- Yield: 2 dozen.
- NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD
- This sour dough can be used in other recipes calling for sour dough starter.
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