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home > recipes > breads > sourdough potato bread
MM: Sourdough Potato Bread ---------- Recipe via Meal-Master (tm) v8.03 Title: Sourdough Potato Bread Categories: Breads Yield: 1 servings 1 c Active sourdough starter, Bring to room temp 1 1/2 c Warm water 2 c Bread flour 1 c Mashed potatoes, plain & Warm 3/4 c Warm water 2 ts Salt 1/2 c Oil or melted butter or Margarine 1/3 c Sugar 6 1/2 To 8 1/2 cups bread flour Combine the first four ingredients in a large non metalic bowl and blend well. Cover and let rise until light and bubbly, overnight in a cool kitchen or several hours in a warm kitchen. This is a must do step! Stir down this " sponge" ( light bubbly batter ) and add the 3/4 cup warm water, salt, oil, sugar and half the flour ( start with 3+ cups ) and mix well. Gradually stir in enough remaining flour until you create a soft pliable, non sticky dough, kneading to this consistency and only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable. Then place dough in an oiled bowl, turn to coat, cover and let rise double in a warm place ( about 2 hours ). Punch down dough with floured hands and cut dough in half. Let rest 10 minutes on the counter. Shape into loaves and place into 2 greased 9 x 5x 3 inch loaf pans. Cover and let rise to top of bread pans or light. Bake in a preheated 375 degree oven for about 45 mins or until golden and done. remove from pan to finish cooling on racks. Yield 2 loaves. Comment: notice, there is no yeast in the recipe. The active sourdough starter is all that you need. Also the " sponge" method is used. That is, starter is added to part of the flour/liquid mixture and thus is fully activated. So when the remaining flour and ingredients are added, the dough has a head start so to speak, and the dough can rise sucessfully and light. Some people add yeast to their sourdough recipes to insure lightness and rising. This is all a matter of perspective on sourdough recipes and techniques. My philosophy has always been very open minded on bread making. Bake stuff the way you like it! :)

Sourdough Potato Bread


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(posted February 13, 1999)

MM: Sourdough
Potato Bread
---------- Recipe via
Meal-Master (tm) v8.03

Title: Sourdough
Potato Bread
Categories: Breads
Yield: 1 servings

1 c Active
sourdough starter,
Bring to room temp
1 1/2 c Warm water
2 c
Bread flour
1 c Mashed potatoes, plain &
Warm
3/4 c Warm water
2 ts
Salt
1/2 c Oil or melted
butter or
Margarine
1/3 c
Sugar
6 1/2 To 8 1/2 cups
bread flour

Combine the first four ingredients in a large non
metalic bowl and
blend well. Cover and let rise until
light and bubbly, overnight in a cool kitchen or
several hours in a warm kitchen. This is a
must do
step! Stir down this "
sponge" ( light bubbly batter )
and add the 3/4 cup warm water,
salt, oil, sugar and
half the
flour ( start with 3+ cups ) and mix well.
Gradually stir in enough remaining
flour until you
create a
soft pliable, non sticky dough, kneading to
this consistency and only adding more
flour as needed
to prevent stickiness.
Dough should be soft and smooth
yet pliable. Then place
dough in an oiled bowl, turn
to
coat, cover and let rise double in a warm place (
about 2 hours ). Punch down
dough with floured hands
and cut
dough in half. Let rest 10 minutes on the
counter. Shape into loaves and place into 2 greased 9
x 5x 3 inch loaf pans. Cover and let rise to top of
bread pans or light. Bake in a preheated 375 degree
oven for about 45 mins or until golden and done.
remove from
pan to finish cooling on racks. Yield 2
loaves.

Comment: notice, there is no
yeast in the recipe. The
active
sourdough
starter is all that you need. Also
the "
sponge" method is used. That is,
starter is
added to part of the
flour/liquid mixture and thus is fully
activated. So when the remaining
flour and ingredients
are added, the
dough has a head start so to speak, and
the
dough can rise sucessfully and light. Some people
add
yeast to their sourdough recipes to insure
lightness and rising. This is all a matter of
perspective on sourdough recipes and techniques. My
philosophy has always been very open minded on
bread
making.
Bake stuff the way you like it! :)



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