SOURDOUGH BREAD/POTATO FLAKE STARTER

(Originally posted on TKL by Jodi, February 20th 1999)

Starter: 3 Tablespoons of potato flakes, 1 cup very
warm water, 3/4 cup sugar. Let stand out in room
temperature with the lid loose for 6-12 hours. Every
3 to 5 days add the above mixture to feed it.

To make bread:
6 cups Bread flour, 1 1/2 cups very warm
water, 1 tablespoon salt, 1/2 cup sugar, 1/3 cup Corn
Oil (this is the best oil to use for the sweet taste
of this bread), 1 cup Starter (well stirred) - keep
starter in a closed jar in frig until needed - I
always feed my starter after making bread and place
on counter with the lid open an a clean tea towel
over it.

Mix all the ingredients together - you can
knead this bread or for time sake don't knead it -
leg is rise 8-10 hours at room temperature covered
with a towel. Brush 3 pans with butter flavored
Crisco shortening. Divide dough, place in pans, let
rise 8-12 hours covered with towel, Bake in Preheated
350 degree oven for about 45 minutes. Brush with
butter (not margarine); let rest in pans about 10
minutes, wrap the bottom of each bread loaf with
aluminum foil to prevent sogginess. Store in gallon
size "Baggie" - freezes well.

Variations: you can make delicious dinner rolls out of this dough, cinnamon rolls can be made by cutting back on the sugar and adding 1/2 package of Vanilla pudding to the dough mixture, use same method for the bread
except roll out into a rectangle, spread with butter,
sprinkle with cinnamon/sugar and nuts, roll up, cut
into rolls, place in round pan as biscuits, let rise
and bake and frost with 10X sugar mixture. Delicious.
Variations include adding different herbs to bread
dough. Honey butter can be made by mixing 1 part
honey to a stick of softened butter; brush baked
bread out of the oven with the honey butter mixture.
If you have any questions, e-mail me. Have fun
baking bread!!!