Breads: Sour Dough Bread & Rolls

By JoFClark

Ingredients

• Put initial starter in the refrigerator for 3 to 6 days. Take and feed the following:
• Sour Dough Starter
• 2 cups warm water (110 degrees)
• 3/4 cup sugar
• 1 pkg yeast
• 1/2 cup instant potato flakes
• 2 t salt
• 1/4 cup sugar
• 3 T instant potatoes
• 1 cup warm water
• Sour Dough Bread
• 1 1/2 cups warm water
• 1 cup starter
• 1/2 cup oil
• 1/4 cup sugar
• 1 T salt
• 6 cups Pillsbury Bread Flour

Preparation

Step 1

Initial starter
Dissolve yeast in 1/2 cup warm water. Add potato flakes, salt, sugar and remaining water. Let stand for 24 hours. Put starter in refrigerator 3 to 5 days.
Mix well. Add to starter. Let stand out of the refrigerator 8 hours. Take out 1 cup to make bread or discard 1 cup before returning remainder to the refrigerator for 3
to 5 days before feeding again. Starter may be fed 2 to 3 times before using any for making bread. This avoids deflating starter.

In a large bowl, mix ingredients. In another bowl, greased (or Pammed) put dough
in, and then turn dough over, putting greased side up. Cover with foil. Let stand 8
hours. Do not refrigerate. Punch the dough down; knead a little, divide into 2 parts for
large loaf pan size, 3 for medium size, etc. Dough may also be made into dinner rolls.
Knead each part on a foured surface 8 to 10 times, put into greased pans. Brush
top of dough surface with oil (or Pam). Let rise 4 to 6 hours, covered with wax paper.
If using glass pans decrease time to 10 minutes or till done. Brush cooked bread with
melted margarine. The bread freezes well after cooking.

Bake at 350 degrees for 25 minutes or until done.