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Title: Amish Sourdough Bread
Yield: 0 Servings

Ingredients

           STARTER
    3/4 c  GRANULATED SUGAR
      3    TBS INSTANT POTATO FLAKES
      1 l  cup      WATER (110- to
           -120-degrees
      1 pk ACTIVE DRY YEAST
      1 tb ful

Instructions

Mix ingredients together in a jar; cover with cheesecloth or
with a lid in which you have punched holes. Leave out
overnight. You want the air-borne yeast to get in, but not the
flies. :)

Place in refrigerator for 4 days.

Remove from refrigerator and add first 3 ingredients again
(sugar, potato flakes and water). Cover with cheesecloth or
lid. Leave out overnight again.

The next day the starter may be used for baking.

Thereafter feed starter once a week with first three
ingredients (above). After feeding, leave out overnight. If
not used for baking the next day, throw away l cup of the
starter (or give to a friend!)(Makes 3 small loaves)

BREAD

6 cups BREAD FLOUR
l/3 cup GRANULATED SUGAR
l/2 cup CORN OIL
l tsp SALT
l-l/2 cups WATER (110- to 120-degrees)
l cup STARTER (recipe above)
3 small LOAF PANS (see comments, above)

In a large bowl, sprinkle sugar and salt over flour; mix. Add
all other ingredients and mix. Knead, adding "sprinkles" of
flour, until the dough is soft and silky feeling, but no
longer sticky. I usually start out with 5-1/2 cups of flour,
then add the other half cup by sprinkling, knead, sprinkle,
knead; keep doing that until the dough is soft and silky
feeling, but no longer sticky. Form the dough into a ball.

Place the dough into a large bowl, well greased with corn oil.
Turn oily side of dough up. Cover with foil or plastic wrap
and let stand overnight in a warm draft free place.

The next day, knead 8 to l0 times.

Divide the dough into 3 pieces and form them into loaves,
pinching the seams to seal. Place into small greased loaf
pans. Cover with a tea towel and place in warm draft free
place.

Let stand 4 to 5 hours or overnight.

Right before baking, preheat the oven to 350-degrees.

Bake for 30 to 45 minutes, or until the tops are golden brown
and the loaves sound hollow when you tap them.

Cool completely before removing from pans. If you try to take
them out while they're still hot they WILL fall apart. The
bread is very light and airy. It's similar to Wonder bread (if
you have that kind there), but tastes better.

Linda/BDT Burbank, CA (USA)

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Per serving: 601 Calories (kcal); trace Total Fat; (0% calories from fat);
3g Protein; 153g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 10 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

Preparation Time: 0:00

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