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Add a photoServings: 6
Ingredients
- 3/4 c. sugar
- 3 tbsp. instant potatoes
- 1 c. hot water
- 1/4 c. sugar
- 1/2 c. oil
- 1 1/2 teaspoon salt
- 1/2 c. hot water
- 1 c. starter
- 1 pkg. yeast dissolved in starter
Directions
- Always use wooden spoon to stir. Feed starter every Monday and Thursday morning with above. Stir well. Leave on counter at room temperature 8 to 10 hrs. Store in plastic bowl with hole in top.
- If starter gets full, take out c. and give to a friend. Mix bread on Monday and Thursday night. Bake on Tuesday and Friday.
- Use large bowl. Mix with wooden spoon above ingredients. Add in 5 c. bread flour. Mix well, may have to use hands. Cover with cloth. Set in hot place overnight. Next morning divide into 3 parts: knead each part on floured board a few times. Put into 3 greased loaf pans. Brush each lightly with oil. Let rise 4 or possibly 5 hrs. Bake at 325 degrees for 40 to 45 min. Remove from oven, brush with butter. Remove from pan. Cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 161 | 54% |
| Total Fat 18.22g | 23% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 39mg | 1% |
| Total Carbs 34.39g | 9% |
| Dietary Fiber 0.3g | 1% |
| Sugars 33.33g | 22% |
| Protein 0.52g | 1% |
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