Wednesday, November 4, 2009

Potato Flake Starter Bread

My husband got this recipe from a friend's wife who is a mennonite lady. This bread takes some time, but is well worth the effort!

1 envelope yeast
1 cup warm water
¾ cup sugar
4 Tablespoons instant potato flakes

*To make starter: Mix ingredients in a glass jar. Cover loosely and let stand 24 hours at room temperature. Put in refrigerator for 3-5 days. Then feed it with:

½ cup sugar
3 Tablespoons instant potato flakes
1 cup warm water

*Stir and keep it at room temperature 8-10 hours. You will use 1 ¼ cup of the starter to make bread. Store remaining starter in the refrigerator until the next feeding. (I feed my starter once a week) The starter can be double fed to make a double batch of bread.

1 cup oatmeal- Old Fashioned
1/¾ cup boiling water
½ cup brown sugar
1 teaspoon salt
2 Tablespoons oil

*mix well- cool to lukewarm- then add:
1 ¼ cup starter
4 ¾ cups flour
*knead until a soft ball forms. Place in a large greased bowl. Cover with plastic wrap and let rise at room temperature overnight or at least 8 hours. Punch down and knead. Divide and shape into loaves. Put in greased pans. Brush tops with oil. Let rise 4-5 hours. Bake at 350 degrees for 30-35 minutes.

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