Re-Run Sunday ...making bread...

 

It's time again for Sunday Favorite Re-runs, a Meme hosted by Chari over @ happytodesign http://happytodesign.blogspot.com/ It is so much fun to go back and re-run some of my favorite post.

This week, I'm reposting a post from Jan 2009..hope yopu enjoy it...

Making sour dough bread

First I want to thank my SIL Dot Smith for this recipe and tell you this woman can make the best bread you've ever put in your mouth....

I have long wanted to learn how to make sourdough bread, since my Hubby and I both love it. So my SIL who has made it for years finally gave me a start in Nov. I was in heaven, and my kitchen also smelled like heaven when these 3 loaves where baking. We enjoyed fresh bread for Christmas and for New Years and alas, I wasn't able to make it this last go around and had forgot to ask my SIL what to do if I couldn't make it after I feed it, and I soon found out what happens when it's left unattended...it sours, boy did it stink...so I had to throw my starter out....just broke my heart.

So I went searching and found her starter recipe on the internet....oh, joy.... I thought some of you might be interested in making some fresh bread. If you don't have a recipe here is a good one... I made my starter today and can't wait for it to mature in 5 days. I am going to try to fill on loaf full of cheese and hot peppers, for my Dear Hubby, I hope it turns out. I will let y'all know..lol..

INGREDIENTS (Nutrition)
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast

DIRECTIONS
Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

This is what it looks like mixed up.

I always have a hard time remembering when to feed it so, I printed off a calender of the month and wrote down the day I made the starter and counted 5 days and wrote feed and make bread, then start counting for 5 more days.

My recipe for the sourdough bread

INGREDIENTS (Nutrition)
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil
6 cups bread flour

DIRECTIONS
Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Place the dough in an oiled bowl, turn to grease on all sides, cover loosely with towel let rise 8-12 hrs in a warm place.

After 8-12 hrs punch down and fold dough to the center into a ball, Knead 3 or 4 times, stretch out and divide into 3 parts. Knead each part on a floured surface for 8-10 strokes. Put in greased loaf pans. Brush each with oil. Let rise for 8-10 hrs, bake in preheat oven of 350 degrees for 30 to 35 mins. Immediately remove from pan and brush tops with melted butter. Cool on racks and store in plastic bags when cool in refrigerator. To Freeze wrap in plastic, then in foil and freeze....mine never lasted long enough to make it to the freezer....

I hope you enjoy....