Wednesday, September 19, 2012
quick sourdough bread
If you love fresh bread, you definitely need to try this recipe. It's so easy! Now, I admit, it doesn't have a very "sour" taste, so if you are a huge fan of sourdough, you might be a bit disappointed in its lack of kick. However, it's a delicious soft, white bread that goes excellently with soups or salad. I loved it!
You need to start this recipe the night before you actually want the bread. Mix together potato flakes, sugar, one cup warm water and yeast in a large bowl. Then, cover and let it stand overnight at room temperature. It will look like a science experiment the next morning!
In the morning, add oil, salt, warm water, and flour. Combine it until it's a beautiful ball of dough and let it rise.
Once the dough has doubled in bulk, punch it back down.
Then, divide it into three parts.
Knead each of the three parts and then form them into loaves. I put two into greased loaf pans and then made one a round loaf. They all worked well!
Bake the loaves for 30 minutes, and voila! You have beautiful, quick sourdough bread without a lot of work.
Quick Sourdough Bread
from Gooseberry Patch's Made from Scratch
3 T. instant potato flakes
3/4 cups sugar
2 1/2 cups warm water, divided
1 pkg. active dry yeast
1/2 cup plus 2 T. oil, divided
1 T. salt
6 to 7 cups bread flour
2 T. butter
Mix potato flakes, sugar, one cup warm water and yeast in a large bowl. Cover and let stand overnight at room temperature. In the morning, combine 1/2 cup oil, salt, 1 1/2 cups warm water, and flour; stir into the yeast mixture. Cover and let dough double in bulk; punch down and divide into thirds. Knead each third 6 to 8 times; shape into loaves. Brush tops with remaining oil. Let rise until double in bulk. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and brush tops with melted butter. Makes 3 loaves.