Sourdough Bread

Several days ago, I posted the recipe for the sourdough starter that I like to use.  Today I am baking sourdough bread.  It is a two day process, but WELL worth it.

The morning of the day before you are planning to bake the sourdough, mix one cup of warm water with 3 Tablespoons of instant potatoes, and 3 Tablespoons of sugar.  Add that mixture to the starter and allow it to sit on the counter until later in the evening.  I usually allow it to sit until just before time for us to go to bed.  That is when you mix the dough.  Here are the ingredients:

• 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
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Mix all but the flour together in a large mixing bowl.  Add three cups of the flour and mix well.  Now add the next three cups of flour.  I usually reserve ½ cup of the flour just in case I do not need it.  Mix it well until a soft dough forms and all the flour is well incorporated.  I use my hands for the final mixing.  Next, you grease a large bowl and place the dough in it.  Cover well and allow to rise over night.  

In the morning, take the dough out, place it on a floured board and  knead for a few minutes. 

 Divide dough into 4 equal pieces an knead each one until smooth. 

Shape each one into loaves.  Place each peace in a 8x4 bread pan that has been buttered or oiled.  

Cover with plastic wrap and then a moist towel.  Allow to rise until doubled in size.  

Bake at 350º for 35-45 minutes until golden brown and hollow sounding when tapped. Turn them onto cooling racks, brush with butter, and allow them to cool.