Breads
Sour Dough Bread Makes 2 loaves Starter: 2 packages Fleishman’s yeast (regular, not quick rise) ½ cup warm water 3 tablespoons instant potatoes 2 3 ⁄ cup sugar 1 cup warm water Starter Feeding: ¾ cup sugar 3 tablespoons instant potatoes 1 cup warm water Bread Dough: ½ cup sugar ½ cup corn oil 1 tablespoon salt 1½ cups warm water 6 cups white bread flour or 4 cups white and 2 cups wheat flour
Dissolve yeast in ½ cup water in a glass or plastic container that has a top and will hold about 4 cups. Stir. Add sugar, potatoes, and 1 cup water. Stir. Put lid on the jar and keep in refrigerator for 3 to 5 days. Sour dough starter must be activated every 3 to 5 days as follows: Morning – Remove jar from refrigerator and add ¾ cup sugar, 3 tablespoons instant potatoes, and 1 cup warm water. Mix well and let stand out of refrigerator on the kitchen counter all day with the top removed. Remove 1 cup to use in making bread and return the rest with the top on to the refrigerator as starter for the next batch. Repeat every 3 to 5 days. If you are not making bread after each feeding, throw or give away the 1 cup of starter. Evening – Place the 1 cup of starter into a large bowl and add ½ cup sugar, ½ cup corn oil, 1 tablespoon salt, and 1½ cups warm water. Stir, then add flour. Make into a stiff batter. Rub with corn oil, cover with plastic wrap; let rise overnight on the counter. Morning – Punch down the dough with your fist and divide into 2 parts. Knead each part on a floured surface and put the dough into 2 loaf pans that have been sprayed with spray cooking oil. Brush the tops of the dough with corn oil. Cover with plastic wrap. Let stand 8 to 10 hours until doubled in size. Bake on bottom rack at 335 degrees for 35 minutes or until light golden. Cool in pan for 20 minutes. From Mrs. Wendell Godbee, Sr., and submitted by Julia Ariail 316