Quicker Sour Dough Bread: (this is spectacular!) back to the previous page
This recipe is really good! I've improvised and tested
one aspect that I added to make it simpler, I add yeast to be able to do it in a
couple days, rather than keeping the starter going for weeks, and putting on 10
pounds making bread.
Starter
Mix in a plastic container of any kind:
3/4 cup sugar
3 Tbs Instant Potatoes
1 cup warm water
1 package of active dry yeast (bulk yeast: use 1 Tbs.)
Stir well with a wooden or plastic spoon. Set out on the counter 8-10
hours. Do not cover. Stir occasionally, if possible. I do this
at night and let it set for 8 hours or so.
Bread: In the morning, mix these ingredients with the first mixture in a very large
bowl (not metal). I use one of the Dollar Store very big plastic salad
bowls.
1/4 cup sugar (this makes it very good!)
1/2 cup oil (any cooking oil will work )
11/2 tsps. Salt
1 1/2 cups warm water
1 cup starter
Stir this well with a wooden spoon, then add 6 cups of flour. Grease a
very large bowl with oil, or add oil to the sides of your bowl you've mixing in,
and place dough in it. The consistency of this dough is a little sticky,
and the oil keeps it from sticking to the bowl, and from drying out. Cover
with a towel, saran wrap, and the newest thing I've discovered is the large
Saran Quick covers; fit perfectly over a large bowl.
In a couple hours or less, it should be quite risen, 2-3 times it's original size.
Divide this dough into three parts, and knead each part a few minutes on a
floured board, and then place each part in a greased (or cooking spray it)
loaf pan. Brush lightly with oil or butter (butter browns better).
Let
rise again, covered, in a warm place 2-3 hours (Keep your light over your
stove on, and this provides enough warmth to rise). When it has doubled in
size, bake at 300-325 degrees. for 30-40 minutes. You want it to be light
brown on the bottom and the sides, not just the top. Remove from the oven
and brush the tops with butter. Remove from pans, and put in heavy zip
lock bags to freeze or store.
This is the best bread I have ever made or eaten, and people will rave about it.
It takes the least energy, too. You can double this recipe and make 5-6
loaves if you are making bread for a crowd. Each loaf (cut when cooled a
little) will give you about 10 pieces of bread. I cut it and then wrap it
in foil when I'm bringing it to my Mom's house for an occasion. You
can keep it in a warm oven and it stays so fresh and warm. You'll be a big
hit with this bread. Every one
will want to be your friend :)! Great for pizza dough, and cinnamon rolls,
too!
If you want to feed this starter: